Oven-Baked Vegetable Fries and Cauliflower Cream Alfredo - The Produce Moms

On Indy Style yesterday, I had a blast talking about some unique ways to use vegetables.

First up, it’s oven-baked vegetable fries. You’ll be surprised at how easy it is to make crunchy, yummy vegetable fries.  Potatoes are great for fries – they’re the king of the fry category for a reason! 🙂  But for a unique twist, check out my kohlrabi, zucchini, and avocado fries.

Step 1 = slice vegetable into sticks/steak fry shape
Step 2 = beat eggs + milk & dip veggies in egg mixture
Step 3 = pour seasoned bread crumbs or corn meal into a gallon size baggie – shake egg-coated veggie sticks in baggie until evenly coated
Step 4 = arrange veggies on a foil-lined & sprayed baking sheet.  Spray top of veggies with oil.  Bake for 20-30 minutes at 375 degrees, until golden brown

Step 2
Step 2
Step 3
Step 3
Step 4 - ready for the oven!
Step 4 – ready for the oven!

Recently, I was devastated when my favorite dish was taken off the menu at a local restaurant. I couldn’t imagine never eating that deliciousness again, so I knew I had to recreate the roasted cauliflower appetizer myself. The result was a pretty accurate replica!

Oven Roasted Cauliflower & Pine nuts - topped with Parmesan Cheese & Parsley
Oven Roasted Cauliflower & Pine nuts – topped with Parmesan Cheese & Parsley

OVEN ROASTED CAULIFLOWER, inspired by Harry & Izzy’s

Step 1 = Wash & cut Cauliflower into Florets – you can include the core & jacket too!
Step 2 = Arrange in a single layer in a dark non-stick pan, spray generously with olive oil or canola oil, season with salt & pepper
Step 3 = Roast for 15 minutes at 375 degrees
Step 4 = Stir cauliflower.  Sprinkle with a handful of pine nuts & return to oven for another 30 minutes at 375 degrees
Step 5 = Cauliflower should be brown, remove from oven & plate.  Top with shaved Parmesan cheese & chopped flat leaf parsley.

As I showed you earlier this week, vegetables can be creative substitutes for grains. Fettuccini alredo is delicious, but I don’t eat if often because of the calorie count.  I love this healthier version,  using zucchini noodles in place of the fettuccine and a creamy cauliflower sauce in place of the alfredo sauce.  Watch how easy it is to make:


And here’s the finished veggie fettuccini alfredo.

How have you tried using vegetables in innovative ways?

Thanks for watching IndyStyle! Catch me again in March, I’m live in the kitchen on St. Patrick’s Day!
xoxo Lori

Lori Taylor

Author: Lori Taylor

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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