Navigate / search

BBQ Cauliflower Salad

Cauliflower, or the “magical plant of wonder” as it’s known around these parts, is a shape-shifting vegetable that can transform into “rice,” “steak,” or even pizza crust. I like to think of it as the crunchy superhero of healthy eating.

In fact, it’s a superfood loaded with vitamins C, K, a bunch of Bs, heart-healthy omega-3 fatty acids, and biotin, which promotes healthy skin and hair. In short, it’s a veggie that helps keep you healthy and pretty. Cauliflower should wear a cape.

As if cauliflower weren’t versatile enough, it takes the place of chicken in this recipe for hearty barbecued salad that’s perfect for summer grill-outs or a bring-to-work lunch.

Chock-full of greens, fiber and protein, this barbecued cauliflower salad works as a stand-alone meal or as a side to a lean protein.

FullSizeRender

BBQ Cauliflower Salad

Serves 4
Prep Time 15 Mins
Cook Time 15 Mins
Ingredients
  • ½ medium cauliflower, cut into florets (or 3 cups florets)
  • ½ tsp. olive oil
  • ¼ cup barbecue sauce, reduced-sugar
  • 3 cups coarsely chopped kale
  • ½ cup canned black beans, drained, rinsed
  • ½ cup corn kernels
  • ¼ medium red onion, chopped
  • 1 medium carrot, shredded
  • ¼ cup ranch dressing
  • ½ medium avocado, sliced
Instructions
  1. Preheat oven to 350º F.
  2. Place cauliflower on a large baking sheet.
  3. Drizzle with oil. Toss to blend. Bake for 5 to 7 minutes.
  4. Brush cauliflower evenly with barbeque sauce. Bake for an additional 3 to 4 minutes, or until tender-crisp. Set aside to cool.
  5. Combine lettuce, beans, corn, onion, carrot, and Healthier Ranch Dressing in a medium serving bowl; toss gently to blend.
  6. Top with cool cauliflower and avocado. Serve immediately.
Tips:
  1. Look for barbecue sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives. There are many brands on the market that are sweetened with small amounts of honey, maple syrup, or molasses.
IMG_0084
NutritionalData-BarbecuedCauliflowerSalad-

Nutrition Facts from Beachbody

Quinoa Stuffed Peppers

 Quinoa Stuffed Peppers

IMG_6716

Ingredients

  • 1 cups cooked quinoa
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 4 bell peppers, tops cut, stemmed and seeded

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine quinoa, corn, beans, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
  • Spoon the filling into each bell pepper cavity. Place on baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  • Serve immediately.
IMG_6714

Parmesan Roasted Cauliflower

I love having a delicious vegetable side dish to pair with dinner that my girls will enjoy. It was excellent paired with salmon. I used my go to recipe and added some cajun salmon seasoning from whole foods. This recipe didn’t disappoint, my 2 year old couldn’t get enough! I hope your family loves it just as much, Enjoy!

IMG_6455

Parmesan Roasted Cauliflower Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 45 Minutes
Adapted from: Bon Appetit

Ingredients:

8 oz cauliflower florets, sliced bite size
2 tablespoons melted butter
1 tablespoon olive oil
Pinch of salt
3 light dashes of ground black pepper
1/2 cup Parmesan cheese

Directions

  1. Preheat oven to 400°.
  2. Toss the sliced cauliflower with the butter and olive oil. Season with salt and black pepper.
  3. Transfer the cauliflower to a baking sheet, in single layer, roast until almost tender about 20-30 minutes.
  4. Remove from the oven and sprinkle the grated Parmesan on top of the cauliflower, roast again until the cheese melts and slightly crusty, about 5-10 minutes.
  5. Remove from oven and serve immediately.

 

Roasted Cauliflower

DSC_0008

This cauliflower side dish is so simple and great paired with anything from a BBQ to a dinner party. You can also easily add other vegetables into the mix.

My sister in law made this when we were at the ocean a few weeks ago and my whole family loved it. I’ve already made it twice since we have been back. My 2 year old LOVES it and pops them in her mouth like candy, so if you have a picky eater in the house give these a shot. Enjoy!

Roasted Cauliflower Recipe

Serves 4-8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Side Dish
Misc Serve Hot
Perfect and easy side dish that is great paired with anything from a BBQ to a dinner party. FrenchToasty.com has lots of delicious vegetable side dishes.

Ingredients

  • 1 head cauliflower (cut into bite size pieces)
  • olive oil
  • salt & pepper

Directions

Step 1
Preheat oven to 425 degrees F.
Step 2
Put a little olive oil on baking sheet. Place cauliflower in single layer on sheet.
Step 3
With a cooking brush, brush olive oil lightly on cauliflower.
Step 4
Sprinkle with salt and pepper to taste.
Step 5
Roast for 30-40 minutes. Until browned and a little crispy.
DSC_0009

Sweet and Spicy Cucumber Sliced Salad

DSC_0029

I’ve been trying to try new things and my goal has been to try at least 1 new veggie recipe a week and this week I decided to try this and it’s was so easy and yummy. Tastes just like the cucumber salad that comes with our chicken satay from our favorite Thai restaurant.

The only thing I want to stress about this super easy salad is to make it a few hours before you eat so the cucumbers can soak up the juice. Take this to your next BBQ and people will enjoy this recipe that took you under 15 minutes to prepare.

Sweet & Spicy Cucumber Sliced Salad Recipe

Serves 6-8
Prep time 1 hour, 15 minutes
Dietary Vegetarian
Meal type Salad, Side Dish
Misc Pre-preparable, Serve Cold
Occasion Barbecue
Website Our Best Bites
This cucumber salad is the great addition to a BBQ. FrenchToasty.com has lots of great salad and vegetable dishes.

Ingredients

  • 1lb cucumber (about 2 large, 3 medium) (peeled, halved lengthwise & thinly sliced)
  • 2 teaspoons salt
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1-2 tablespoon sugar (any sugar you like, splenda I've read turns out well also)
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons minced red onion

Directions

Step 1
Place cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss well. Let sit for 1 hour refrigerated. Toss the cucumbers a few times while they drain as well. While cucumber slices are draining, prepare dressing.
Step 2
Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion. Let mixture cool to room temp.
Step 3
When cucumbers are done draining, pat them dry with a few paper towels and put in bowl. Pour dressing over. This can be served immedietly ot for best results refrigerate until well chilled, 1-2 hours.
DSC_0023
DSC_0033

 

 

Tortellini Pasta Salad

DSC_0073

This is one of my favorite pasta salads. I think during the summer it’s a great idea to keep a package of these in your freezer for impromptu BBQs. It’s always a hit at our family get togethers, I guess that is why aunt Lorie always makes it.

I think this salad has the best of both worlds, a delicious pasta and lots of crunchy veggies. This is the perfect combination and topped with freshly shaved Parmigiano-Reggiano cheese is the best. Just writing this makes me want some so I guess tortellini is being put on my grocery list right now.

Tortellini Salad Recipe

Serves 4-8
Prep time 2 hours, 20 minutes
Meal type Salad, Side Dish
Misc Pre-preparable, Serve Cold
This tortellini salad is an awesome side dish at BBQ's. It is a staple at all of our family get togethers and everyone expects it to be there. FrenchToasty.com has lots of great side dishes and pasta salads.

Ingredients

  • 9oz cheese tortellini package (i like Buitoni)
  • 1/2 can black olives
  • 1 cup cherry tomatoes (sliced in half)
  • 1 cup broccoli (chopped bite sized)
  • 1/2 cup fresh Parmigiano-Reggiano cheese (shaved or shredded)
  • 1 cup italian dressing (Newman's Own Family Recipe Italian Dressing is my favorite)

Optional

  • 1/2 cup red onion (sliced thinly)

Directions

Step 1
Boil water and cook tortellini according to package. Add broccoli for last minute.
Step 2
Prepare, your veggies by slicing while tortellini cooks.
Step 3
Drain pasta and rinse with cool water.
Step 4
Mix all ingredients in bowl besides the Parmesan cheese. Chill in refrigerator until ready to serve, at least a few hours.
Step 5
Give a quick toss, you can add more Italian dressing if desired. Top with Parmesan and serve.
DSC_0009
DSC_0065

With or without onions, it’s delicious, but I always make a bowl full with out so my daughter can enjoy also.

Watermelon Fruit Bowl

DSC_0059

I was told to bring a watermelon and some grapes to Mothers Day. Well that is definitely an easy task but I didn’t want to just show up with an uncut watermelon and some washed grapes. I figured no better time then the present to try my first watermelon bowl. It was surprisingly easier then I thought (the knife slid way easier then a pumpkin, not sure why I thought they would be as hard :/ .) This will be something that I do all summer long because it’s so easy, so cute and you don’t have to worry about leaving a bowl at someones house!

DSC_0060

Ingredients

  • 1 watermelon (mine was 10 1/2 lbs)
  • 1-2 pounds grapes
  • Any fruit you desire: cantaloupe, strawberries, pineapple, kiwi…
  • sharp knife
  • pen or marker
  • melon scoop or ice cream scoop

Directions

  1. Find a side of your watermelon that is flat, so the watermelon isn’t rolling around with all the fruit in it.
  2. Draw a horizontal line, about 3/4 up the side, 1/4 from the top.
  3. With your sharp knife cut on your line.
  4. Scoop your watermelon out of the shelf, either with a melon scoop or ice cream scoop. Set aside.
  5. Then draw your little points around the top and cut. You can do the same with the small top chunk that you cut off.
  6. Now fill your bowl with your fruit.

Next time I will add more kinds of fruit. I will add a new picture with what I choose to add :)

DSC_0063
DSC_0071

Do them separately or together in the same bowl

 

DSC_0055

Oven Roasted Asparagus

DSC_0050

This recipe is super easy and so simple. It is my favorite way to prepare asparagus and not sure if I would ever steam again. It’s easy to prepare for a large crowd or small. You could also experiment with different spices to match whatever dish you are preparing it with, I’d love to hear what spices you try.

Oven Roasted Asparagus Recipe

Serves 4-6
Prep time 5 minutes
Cook time 8 minutes
Total time 13 minutes
Meal type Side Dish
This simple and healthy recipe is the perfect side to any dish. FrenchToasty.com makes vegetables easy to prepare and keeps them delicious.

Ingredients

  • 1 bunch asparagus
  • 4 tablespoons olive oil
  • kosher salt
  • fresh ground black pepper (to taste)

Note

The secret here is for the oven to be really hot so the asparagus can begin to brown on the outside without to over cooked on the inside and becoming flimsy, you want it to still have a bite to it.

Directions

Step 1
Preheat oven to 425 degrees.
Step 2
Wash the asparagus thoroughly then stack a bunch together and cut off the tough/thick bottom an inch or so. Or where they break easily.
Step 3
Pat dry, if there is water on them it will steam them. In a single layer spread asparagus and generously drizzle the olive oil and then with the salt and pepper.
Step 4
Roast the asparagus for 8-10 minutes. Not flimsy, but brown with a bit of a crunch to it.
DSC_0048

On the pan before roasting.

DSC_0049
DSC_0051

Dill Potato Salad (no-mayo)

DSC_0034

We were making Fried Chicken and I thought potato salad was a great side to go along with it, but didn’t want the traditional mayo version. We love dill so when I found a mayo-less dressing I thought what the heck lets give it a try.

I’d love to hear what additions you put in yours, and I will be making this recipe throughout the summer so I will update with what additions I try, Enjoy!

Dill Potato Salad (no-mayo) recipe

Serves 4
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Meal type Salad, Side Dish
This mayo-less potato salad is the perfect addition to a BBQ or fried chicken. FrenchToasty.com has lots of delicious side dishes.

Ingredients

  • 5 Medium russet potatoes, peeled (red would be awesome also)
  • 1 bunch fresh dill, chopped (We love dill so the more the better)
  • 1/2 cup sour cream
  • 2-3 tablespoons dijon mustard
  • 1 tablespoon vinegar

Optional

  • 1 stalk celery
  • 1/2 cup bacon bits

Note

You can easily add some of the classic ingredients such as bacon bits, hard boiled eggs, celery... I just chose to keep this one simple, but the opportunities are endless.

This recipe is vegetarian but you could make this recipe vegan by using tofu sour cream.

Directions

Step 1
Boil your peeled potatoes for 10-15 minutes. You do not want them to mushy. I cut mine in bigger chunks to prevent that.
Step 2
Mix the sour cream, mustard, vinegar and 3/4 of your dill in a bowl. You could add your chopped celery if you are using it.
Step 3
Once potatoes are done, drain and rinse with cold water, or put them in an ice bath. You want them to cool immedietly to prevent overcooking.
Step 4
Once cooled toss with dressing. Top with the remaining chopped dill and serve. Also top with bacon bits when ready to serve if you are using them.
DSC_0035
DSC_0040

Tempura Green Beans

Tempura Green Beans

Tempura Green Beans

As a mom you are always trying to come up with a new way to get your kids to eat their veggies. Thankfully at this point I haven’t had to much of a problem but I know as she gets older I may come across this problem. This is a delicious spin on green beans that you could even pass off instead of fries…well maybe not but you could try:)

This kid and adult friendly side dish is the perfect way to eat green beans. My daughter wasn’t so sure about them so when I saw this idea in Parents magazine, I thought this is a perfect recipe to try. My 2 year old loved them, she liked the crunchy outside and I liked that she was eating them and loving them. Even my husband thought they were delicious.

Tempura Green Beans

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Side Dish
Misc Child Friendly
From magazine Parent Magazine
Crunchy addition to your dinner table. Kids and adults love this spin on a classic vegetable. FrenchToasty.com has lots of side dish recipes.

Ingredients

  • 1 bunch green beans (washed and ends trimmed)
  • 1/2 cup flour
  • 1 Large egg (beaten)
  • 1/2 cup panko bread crumbs

Directions

Step 1
Wash and trim green beans.
Step 2
Dip beans one at a time in the flour and coat, then into the egg and then coat in bread crumbs.
Step 3
Place on a greased baking sheet. Bake at 450 degrees F for 10-15 minutes.
Tempura Green Beans

Before Baking

Tempura Green Beans
Tempura Green Beans

 

Tempura Green Beans