Crunchy bits and caramelized goodness

We have been trying to spend less money on food, and sometimes that means instead of a meat-centered dinner we make an all veggie one. But, leaving out meat means we want more bulk and WAY more taste. So, I decided to make three huge veggie side dishes. And, don’t forget a lower calorie dinner means a bigger desert! Yum! For the veggie skeptics out there, please try these–the flavors are so wonderful. One suggestion: eat it while it’s hot and fresh! Always the best way to enjoy food.

A huge veggie feast! So good...

So, here are all three of my veggie recipes, complete with my own invention, a borrowed Kath Eats recipe, and a family hand-me-down: Spicy Roasted Cauliflower, Baked Breaded Okra, and Simple Pepper Cabbage.

Spicy Roast Cauliflower

Hardware: One cookie sheet–line with foil for easy cleanup,

Cauliflower pre-roasting

One large mixing bowl (can use again for okra!)

1 pound bag of frozen cauliflower (yes, you can use fresh–even better!)

1/4-1/2 teaspoon red pepper flakes

Salt and pepper

1 tablespoon olive oil

Preheat oven to 425. Place cauliflower in large bowl. I will usually microwave frozen veggies before roasting them–softening them helps the spices and oil stick so you get more flavor. Plus, you get a quicker cook time. Microwave 3-5 minutes, until soft but not cooked through.

Add olive oil and spices and mix well. Spread on to pan and roast for 20 minutes. Turn cauliflower and bake another 10-15 minutes, for the best caramelization. Cararmelized= YUM!

Roasty, caramelized goodness.

Nutrition info: We split this entire batch two ways (starved!) and each servings is only about 125 calories. 125 yummy, yummy calories.

Baked Breaded Okra

Hardware: cookie sheet (again, foil for easy cleanup) and the same large mixing bowl

Okra pre-baking

8 ounces to 1 pound okra (we only had 1/2 bag), fresh or frozen

1 tablespoon olive oil

salt and pepper

1/3 to 1/2 cup corn meal (I prefer white, self-rising)

Cook at the same 425 as the cauliflower. Microwave okra in large bowl, until defrosted, but not cooked through. Add in oil, salt, and pepper. Mix well. Spoon in corn meal and mix with your hands or a large spoon until the corn meal breading to fairly dry. Place on cookie sheet and bake for approximately 25-30 minutes (I cooked mine the same amount of time as my cauliflower for convenience.)

Nutrition info: The corn meal ups the calorie content quite a bit, but this is still SO much healthier than the fried version. One 4 ounce serving came out to about 170 for each of us. (Again, we split it 50/50.)

Crispy, crunchy okra!

Simple Pepper Cabbage

Cabbage in the raw

Hardware: Cutting board, large pot with lid. LARGE

1 head cabbage, chopped with white center removed

salt, pepper

1/2 tablespoon vinegar

1 tablespoon vegetable or canola oil

1/4 cup water

1-2 teaspoons sugar or honey

Place oil, water, vinegar, honey/sugar, and chopped cabbage in large pot. Season with salt and pepper to taste. I like LOTS of pepper in mine, hence “Pepper Cabbage.” Heat on medium to high and cook for 15-20  minutes until tender. Note: the vinegar is to prevent the stinkiness of cabbage from filling up your house/kitchen. Something about the vinegar keeps the odor down. (See Alton Brown’s cabbage episode from season 1 of Good Eats. Details here.)

Nutrition info: According to caloriecount.com ( a great way to figure up calories in a recipe, BTW), 1/4 of this recipe is about 70 calories. And it’s a huge serving, see my plate at the top? I was so full!

Sweet and peppery cabbage.

I was so full, I waited a while to make desert. What was it? Another banana soft serve, with walnuts and butterscotch chips. SO good. Highly recommended!