Crunchy Cauliflower Florets and Stuffed Acorn Squash

I have been looking for flavorful foods and I love color, so here is a recipe with flavor and crunch!

Crunchy Cauliflower Florets

1 Fresh Cauliflower

Cooking spray

1/2 cup coconut milk

1/2 cup Whole wheat or rye bread crumbs, and add the spices you like. Today I added cumin and turmeric

Cut up the cauliflower into bite size pieces

Roll in coconut milk

Roll in bread crumbs

Place on a cookie sheet that has been sprayed with canola oil ( you can also use olive oil if you prefer)

Place in a preheated 350 degree oven for 20 minutes flipping to toast on both sides.


Stuffed Acorn Squash

For a nice side dish, stuffed veggies are great.

Stuffing Mix:

1 cup whole wheat breadcrumbs

1 tablespoon olive oil

1/2 cup almond milk

1/2 cup raisins

6 black olives sliced

Steam an acorn squash for about 5 minutes. You want it firm, but soft enough to cut in half.

When cooled, take out seeds and place stuffing mix in the centers and add a sprinkle of cinnamon on top of each.

Bake for about 30 minutes. I placed the 2 halves into a bread pan on parchment paper that I wrapped around them to keep it moist.

Crunchy cauliflower

Crunchy cauliflower









Moist and delicious acorn squash with stuffing

Moist and delicious acorn squash with stuffing


This entry was posted on Friday, April 25th, 2014 at 5:07 pm and is filed under Healthy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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