The first time I saw post about “cauliflower steaks” I was skeptical; intrigued but definitely skeptical. How in hell was it possible to make tasteless, white cauliflower slices into something worth broadcasting across the Internet? But clearly I was wrong. It’s a popular dish, not one that I’ve tried yet but when I do, definitely sooner than later, I’m gonna be making a cauliflower steak recipe created by The Wimpy Vegetarian that looks simply delicious!
But this post isn’t about cauliflower steaks; it’s about cauliflower bites – another reason to continue my ongoing love affair with cauliflower. I first saw this recipe on the “Tasty” youtube channel titled: “Cheddar Parmesan Cauliflower Bites.” You can get the recipe here:
Now there are more than a few cauliflower bite-type recipes out there, some fried and some baked. These are baked, which I loved because I’m working on being a healthier vegetarian. And on that note, I changed up the recipe a bit for my tastes, starting by nixing the cheddar. Since I discovered that cheddar cheeses have more fat than mozzarella cheeses, I choose to leave the cheddar alone. I used fresh, grated Parmesan for this recipe, but next time I’m going to add mozzarella to the mix.
Either way, you can’t go wrong. What I’ve discovered about cauliflower is that it’s a bit like tofu. It has no discernible taste of its own, which leaves the road clear for a variety of seasonings, and the cauliflower seems to love them all. I’m a huge fan of garlic, and garlic-pepper, plus all of the Mrs. Dash no-sodium flavors. Cauliflower is very receptive to whatever you choose.
Now these are vegetarian friendly and perfect for anyone who wants to try a meatless meal. However this recipe does use eggs, bread crumbs, and all-purpose white flour, one reason why I won’t eat them too much. When you’re trying to be a healthy vegetarian, white flour or for me any flour doesn’t quite make it. But, like with any other food, moderation is the key to enjoying these oven-baked little beauties. For me that means eating as many of them as I can in one sitting, and then not making them again for awhile. 🙂
If you make them,