Garlic Parmesan Roasted Cauliflower

I’m a huge snacker (you’ll always find me nibbling on little bits of this or that between meals), so I’m constantly searching for new snack recipes that I can quickly and easily make at home. I hit the jackpot recently with this Garlic Parmesan Roasted Cauliflower, which I mentioned in a Friday Four post not too long ago and again last week when I made it with this recipe. But rather than just talking about it over and over, I thought it was time to share the recipe with you instead.

This snack is downright addictive if you’re a veggie fan like myself, but honestly, you don’t even have to like cauliflower to fall in love with it. Case in point: When I made this a few Sundays ago, Harrison shocked me by saying that this recipe single-handedly made him—a self-described cauliflower hater—think twice about eating the vegetable. The flavor combination of garlic and Parmesan is hard to resist, and even though it’s a relatively healthy snack, this low-carb recipe feels super indulgent and satisfying. Check out the recipe below, then tell me: What are your favorite healthy snacks?

Garlic Parmesan Roasted Cauliflower

Yield: 6 servings (via Peace + Love + Low Carb)

1 large head cauliflower, trimmed into small florets

1/2 cup grated Parmesan cheese

1 tablespoon Italian seasoning

3 cloves garlic, minced

3 tablespoons olive oil

Salt and pepper, to taste

1. Preheat oven to 400 F.

2. In large mixing bowl, combine cauliflower, Parmesan cheese, Italian seasoning, garlic, olive oil, salt and pepper. Toss until ingredients are well combined and cauliflower is coated.

3. Pour cauliflower onto rimmed baking sheet in single layer, and bake on top rack for 30 to 40 minutes, until slightly browned.

Recipe Round-Up: Football Feast

Happy first day of the NFL season (and NYFW), everyone! Even though the real action doesn’t start for a few more days—no offense, Broncos and Ravens fans—I’m already geared up for the marathon of eating, drinking, smack-talking and lounging that will be my Sundays from now until February.

I’ll probably be catching most of the games with a few of the guys in my fantasy league, and since I’m the only girl in the group, it will likely fall on me to make some snacks and apps that aren’t burgers and nachos (not that I don’t love both of those).

So in the spirit of things (and for the sake of my tummy), I’ve rounded up five different recipes I think would be perfect—and a bit adventurous—for an NFL Sunday:

Clockwise from top left: Beer-Cheese Hushpuppies; Thai Chicken Wings with Peanut Sauce; Bacon Jalapeño Deviled Eggs; Churro Chex Snack Mix; and Thin Crust Pizza Bites.

Though I definitely won’t be making all of these yummy treats (a girl can only do so much!), I’d like to whip up one or two this Sunday. Any suggestions on which recipes I should try?

Go-To Recipe: Sausage & Cheese Mini-Muffins

I may not be the best cook, per se—I leave that job up to my talented-in-the-kitchen boyfriend—but I sure do love to bake. Cakes, cookies, scones, casseroles; you name it, I love to bake it. And while I like to branch out and try new recipes and creations, there’s one recipe I come back to over and over.

Whether it’s for Christmas morning (my family’s tradition) or a great party snack, these sausage and cheese mini-muffins are sure to please just about anyone. Part comfort food, part spicy goodness and entirely addictive, this is one easy-to-make dish you’ll find yourself whipping out time and again.

Sausage & Cheese Mini-Muffins

Yield: 4 dozen

1 (1-pound) package ground pork sausage (mild or spicy, to taste)

3 cups all-purpose baking mix

1 ½ cups (6 ounces) shredded Cheddar cheese

1 (10 ¾-ounce) can condensed cheese soup

½ cup water

1. Preheat oven to 375 degrees.

2. Cook sausage in large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

3. Combine sausage, baking mix and shredded cheese in large bowl. Make a well in center of mixture.

4. Stir together soup and water. Add to sausage mixture, stirring just until dry ingredients are moistened.

5. Spoon into lightly greased mini-muffin pans, filling to top of cups.

6. Bake for 16 minutes or until golden brown.

P.S. What are some of your favorite go-to recipes? Share in the comments section!