Panko Parmesan Cauliflower Bites

Jan 27, 2021

These crispy, baked cauliflower bites are a delicious, healthy appetizer for game day, as a side dish to any meal, or as an alternative crunchy snack for any occasion!

Prep time: 10 minutes • Cook Time: 20 minutes • Total Time: 30 minutes

Makes: 4 servings

Ingredients

• 1 head of cauliflower, core removed, cut into bite-size florets; about 3 cups
• 2 large eggs
• 1 cup milk
• 2 cups panko bread crumbs
• 3/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together eggs and milk.
3. In another large bowl, combine panko bread crumbs, Parmesan cheese, garlic powder, salt, and pepper.
4. Dip a few florets at a time into the egg mixture and then dredge through the bread crumb mixture; coating well. Place florets onto the lined baking sheet. Repeat until all florets are coated.
5. Bake 10 minutes. Flip florets, and continue to bake another 10 minutes until golden brown and crispy.

Serve cauliflower bites with ranch dip or marinara sauce.

Cheesy Pesto Pull-Apart Bread

Jan 27, 2021

This delicious loaf features layers of soft and fluffy bread, gooey cheese, garlic, and pesto that can be pulled apart with fingers for a tasty game day snack. Serve with a marinara dipping sauce.

Prep time: 2 hours • Cook Time: 40 minutes • Yield: 1 9x5x3-inch loaf

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 2 teaspoons quick yeast
• 1 teaspoon sugar
• 1/4 plain low-fat yogurt
• 4 tablespoons butter, melted
• 1/4 cup warm water
• 1/4 teaspoon extra virgin olive oil, for greasing
• 2/3 cup basil or roasted red pepper pesto
• 1 tablespoon minced garlic
• 1 teaspoon Italian Seasoning
• 1/8 teaspoon ground black pepper
• 1/4 cup shredded Parmigiano-Reggiano cheese
• 1/4 cup shredded mozzarella cheese

Directions

1. Combine the flour, salt, and yeast together. Make a well and add the yogurt and melted butter. Mix well. Add the warm water and stir until the dough holds together.
2. Place the dough onto a floured surface and knead for 7-10 minutes to form a smooth dough.
3. Put the dough into a bowl greased with olive oil, cover with plastic wrap, and allow to rise in a warm place for 1-2 hours – until dough has doubled in volume.
4. Preheat the oven to 350°F.
5. On a floured surface, roll out the dough to a 1/4-inch thick rectangle.
6. Spread minced garlic and pesto onto the rolled out dough. Sprinkle with Italian Seasoning and black pepper. Add cheese; spreading evenly over the dough.
7. Using a sharp knife, cut the dough into equal-sized square slices. Place the cut dough squares into a greased parchment-lined 9x5x3-inch loaf pan. Stack each piece vertically until they form a loaf.
8. Brush top of dough with melted butter.
9. Cover the loaf pan with foil and place into preheated oven. Bake covered for 20 minutes.
10. Remove foil. Add more grated cheese to top of loaf. Bake a further 10 minutes or until cooked through.
11. Cool for 15 minutes and then remove loaf from pan.

Note: You can substitute the cheese, if desired, to Asiago or Cheddar. If you wish, you can use store-bought refrigerated dough instead of making the dough from scratch.