baked cauliflower recipes

This delicious Cauliflower Gnocchi is made with cauliflower instead of traditional potatoes. No need for a Trader Joe’s run – make them from scratch with just three ingredients!

Cauliflower Gnocchi

cauliflower florets (12 heaping cups from 2 medium heads)

flour

kosher salt (plus

olive oil spray

marinara sauce (jarred

Parmesan cheese for topping (optional)

basil (optional for serving)

Place the cauliflower in a large pot, cover with water (make sure veggies are submerged), and bring to a boil.

Reduce heat to low, cover, and simmer for about 22 minutes, until the cauliflower is very soft. Drain and set aside to cool.

Once cooled, in batches put 1/3 to 1/2 of the cauliflower in a dish towel and squeeze out as much excess water as possible then place in a large bowl. Repeat with the remaining cauliflower until all of it is well drained and squeezed of all liquid so the dough isn’t too sticky.

Add the flour and salt into the bowl with the mashed cauliflower and mix with a fork at first, then using your hands to fold and squeeze everything together into a dough.

Dust a work surface with flour, then separate the dough into 8 equal pieces, about 2 1/2 ounces each. One at a time, roll each ball into a ½-inch-thick rope 10 inches long and set aside. Continue until all the dough is used up.

Next, cut each rope into 13 equal sized (gnocchi-like) pieces, slightly nudging the pieces apart so they’re not touching. You should get about 108 pieces total. If at any point the dough becomes too sticky to work with, add flour to your hands.

In two batches, liberally mist a large a skillet with nonstick oil spray and warm over medium heat. Place half of the gnocchi on the hot skillet (if the pieces stick together just slice them apart in the skillet using the spatula). Do not overcrowd the pan; you’ll need to cook the gnocchi in two batches.

Let the gnocchi sit in the hot pan undisturbed for 2 minutes, then gently flip using a spoon or tongs, being careful not to squish them. Sprinkle salt over the tops and continue to cook for another 2 to 4 minutes or until desired doneness.

Set aside and repeat with remaining gnocchi, then add everything back to the skillet and pour the marinara over everything, give a stir and serve topped with optional grated cheese.

This delicious Cauliflower Gnocchi is made with cauliflower instead of traditional potatoes.


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Cauliflower Gnocchi Recipe

This Sour Cream and Onion Cauliflower Bake is a delicious low-carb side dish perfect for weeknight dinners or holiday parties! It's a gluten-free, nut-free, and vegetarian recipe that can be made in just 30 minutes.

Sour Cream and Onion Cauliflower Bake

cauliflower rice

(~150 grams) chopped white onion

tsp (5 grams) minced garlic

(240 grams) sour cream

(112 grams) shredded sharp cheddar cheese

green onions

onion powder

salt

½ tsp pepper

(40 grams) grated Parmesan cheese

Prepare Oven And Baking Pan

Place oven rack on middle rack, preheat oven to 450 degrees, and coat 9&#215;13-inch baking pan with nonstick cooking spray.

Prepare Cauliflower Rice

Cook bags of cauliflower rice on stovetop over high heat, covered with a lid, until cooked through, about 5-7 minutes, stirring occasionally. Transfer to large mixing bowl and set aside.

Soften Onion And Garlic

In same pan over medium heat, melt 2 tbsp (1 oz) butter. Add white onion and cook, uncovered, until onion is fragrant and slightly softened, about 2-3 minutes. Add minced garlic and cook for additional 30 seconds. Remove from heat and set aside.

Mix Cauliflower Bake Ingredients

To mixing bowl of cauliflower rice, add remaining 2 tbsp (1 oz) butter, sour cream, shredded cheddar, green onions, onion powder, salt, and pepper. Using an electric mixer, mix together until well-combined. Add white onion and garlic and mix again.

Cook Cauliflower Bake

Transfer mixture to prepared baking dish and, using a rubber spatula, spread into even layer. Sprinkle grated Parmesan on top. Transfer pan to oven and bake until cheese topping is melted, about 8 minutes. Then, move oven rack to top rack and turn on oven broiler. Cook until cheese on top is lightly golden, about an additional 1-2 minutes, watching carefully to ensure it doesn’t burn.

Final Steps

Remove pan from oven and allow to cool slightly before serving. Optionally, garnish with green onions.

https://content.jwplatform.com/videos/OjwQRYzt.mp4

This Sour Cream and Onion Cauliflower Bake is a delicious low-carb side dish perfect for weeknight dinners or holiday parties! It’s a gluten-free, nut-free, and vegetarian recipe that can be made in just 30 minutes. The recipe includes several ingredient substitution options so that you have the option to use other ingredients and still have a delicious resulting dish!

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