Parmesan Pistachio Stuffed Pork Tenderloin.

This parmesan pork tenderloin is sponsored by the National Pork Board! Parmesan pistachio pork tenderloin is what’s for dinner tonight!  This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen. Today I’ve partnered with the […]

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This parmesan pork tenderloin is sponsored by the National Pork Board!

Parmesan pistachio pork tenderloin is what’s for dinner tonight! 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

This flavorful weeknight meal is going to become a staple in your dinner repertoire this season. It’s exciting, delicious and a great way to bring some excitement into your kitchen.

stuffing pork tenderloin

Today I’ve partnered with the National Pork Board and their Pork as a Passport Campaign to bring you this delish stuffed pork tenderloin recipe. Pork tenderloin is so underrated. We love it as a weeknight meal, and it doesn’t take very long to cook either. Bonus! 

pork tenderloin ready for the oven

Pork tenderloin is also incredibly lean, making it one of our favorite meats for dinner. And we’re not alone! Pork is the number one consumed protein globally, and it really allows you to explore different cultures when it comes to cooking, especially when we’re not traveling as much. I’ve made many versions in this past, and it’s a great way to elevate your weeknight meal with tons of flavor. It feels special!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

If you’re looking for inspo, I’ve made this fig and gorgonzola stuffed pork tenderloin, this grilled thai pork tenderloin and this apple, squash and goat cheese stuffed pork tenderloin. Oh and this wonderful holiday pork tenderloin too. They are all dreamy!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I’m excited to add this new one to the list. Pork is a fantastic way to transport you from your kitchen and experience exciting new flavors and dishes from cultures around the world. It’s also such a versatile cut of meat, one that can continuously bring a whole new life to the dinner table.

That’s why we’re making this parmesan pistachio pork tenderloin today! It is absolutely loaded with flavor – while using minimal ingredients. That’s a must during this busy season. 

Yes!

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I absolutely LOVE the parmesan pistachio combo. Let me tell you how it goes down!

I find that throwing the pistachios in a food processor makes them the perfect consistency. So we combine the pistachios with ricotta and parmesan cheese to make the most incredible filling. It’s cheesy and nutty and savory and delicious. You can eat it with a spoon, but we’re going to stuff it in the pork tenderloin. 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

I chop a ton of herbs – things like parsley and sage, though you can use what is in season! – to throw in the filling too. This combination is also ridiculously flavorful and adds wonderful aromatic value too. 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Another reason I love pork tenderloin? The options for side dishes are endless. You can serve this with some roasted vegetables or even mashed potatoes. You can throw it on top of a salad. If you’re utilizing leftovers, you can even throw it on a sandwich! 

It’s a sure fave! 

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Parmesan Pistachio Pork Tenderloin

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Parmesan Pistachio Stuffed Pork Tenderloin

This parmesan pork tenderloin is stuffed with a delicious pistachio parm ricotta filling and tons of herbs. It's a show stopping meal!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4 to 6
Author How Sweet Eats

Ingredients

  • 2 boneless pork tenderloins, 1.5 to 2 lbs each in size
  • kosher salt and pepper
  • ½ cup roasted, salted pistachios
  • 8 ounces ricotta cheese
  • cup finely parmesan cheese
  • 4 garlic cloves, minced
  • 1 large egg
  • ½ cup chopped fresh herbs, such as sage and parsley
  • brussels sprouts salad, for serving

Instructions

  • Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
  • Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. I place a piece of plastic wrap over top of the pork and use a meat tenderizer to pound it out to even thickness. Season the inside with salt and pepper. Repeat with the other tenderloin.
  • Place the pistachios in a food processor and blend until small crumbs remain. In a bowl, combine the pistachios with the ricotta, parmesan cheese, garlic and egg. Add a big pinch of salt and pepper. Stir to combine.
  • Divide the mixture evenly between the 2 tenderloins. Spread the ricotta mixture on top of the pork, leaving 2 inches or so around the edges so you can roll it up. Sprinkle the chopped herbs on top.
  • Tightly roll up the tenderloins and tie each with kitchen twine. Season the entire outside with the salt and pepper.
  • Place the pork on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees F. Let the pork rest for 20 minutes before slicing.

parmesan pistachio stuffed pork tenderloin with brussels sprouts

Throw it in the dinner rotation! Because FLAVOR.

The post Parmesan Pistachio Stuffed Pork Tenderloin. appeared first on How Sweet Eats.

Easy Whole Wheat Pizza Dough

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes,…

The post Easy Whole Wheat Pizza Dough appeared first on Cookie and Kate.

whole wheat pizza dough recipe

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.

proofing yeast for pizza dough

This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

  • It’s made from scratch with basic, wholesome ingredients.
  • You can make it in your food processor (or by hand).
  • This dough requires zero proofing time. You can make your pizzas right away.
  • The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.

Let’s make some pizzas!

Continue to the recipe...

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Pasta alla Norma

We’re going back to Sicily! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. I’m excited to introduce you to this dish…

The post Pasta alla Norma appeared first on Cookie and Kate.

pasta alla norma recipe

We’re going back to Sicily! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. I’m excited to introduce you to this dish because it is a completely satisfying vegetarian dinner. I’m craving a bowl as I type.

Most pasta alla Norma recipes are made with fried eggplant, but this recipe features roasted eggplant. Eggplant really absorbs oil like a sponge, so this lightens up the dish. Another plus? Roasting eggplant is easier and less messy.

I further lightened this classic recipe by using more eggplant and less pasta, so this dish won’t put you to sleep. It’s nice and saucy, just the way I like it.

pasta alla norma ingredients

I don’t speak Italian, so I first assumed that “norma” meant eggplant. Not the case! Norma is capitalized because she’s a lady. Or an opera, depending on how you look at it.

Here’s the backstory: Pasta alla Norma comes from Catania, a city on the eastern coast of Sicily. Catania is the hometown of Vincenzo Bellini, an Italian opera composer who lived in the early 1800s. One of Bellini’s most famous operas, Norma, is named after its lead character.

Folklore has it that playwright Nino Martoglio, after his first bite of this pasta dish, exclaimed, “Chista è ‘na vera Norma!” (“This is a true Norma!”) That’s quite a compliment.

Continue to the recipe...

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Garlic Parmesan Roasted Cauliflower

Remember ten years ago or so when cauliflower suddenly got super popular and everyone was using it in place of every carb imaginable? And then the supply and demand got all out of whack and cauliflower was suddenly more than $5 per head?? Well, I’m glad that the supply has finally caught up with the […]

The post Garlic Parmesan Roasted Cauliflower appeared first on Budget Bytes.

Remember ten years ago or so when cauliflower suddenly got super popular and everyone was using it in place of every carb imaginable? And then the supply and demand got all out of whack and cauliflower was suddenly more than $5 per head??

Well, I’m glad that the supply has finally caught up with the demand and I can buy cauliflower for a reasonable price again. 😅 Because it really is a super versatile vegetable and you can use it in place of so many different things, but I love just roasting it up,  as simple as can be, with a little garlic and Parmesan. This Garlic Parmesan Roasted Cauliflower makes a great side dish to go with dinner, or even a snack with a little Comeback Sauce for dipping. Any way you eat it, it’s gooooood

Originally posted 5-28-2011, updated 9-24-2020.

Overhead of Garlic Parmesan Roasted Cauliflower on a tray with a bowl of dipping sauce

Is The Cauliflower Crispy?

I know texture can sometimes not come across well in photos, so I wanted to make sure no one mistakes this cauliflower for being crispy. Cauliflower gets softer went roasted. You do get nice caramelization on the edges that provide a lot of flavor, but it doesn’t actually get crispy. 

Can I Use Fresh Garlic?

Yes, absolutely! I used garlic powder in this recipe because I find it more evenly coats the cauliflower than little pieces of fresh garlic, but you can absolutely use fresh garlic in place of, or in addition to the garlic powder for an extra garlic punch. Two to four cloves (minced) should do well in this recipe.

What to Serve with Garlic Parmesan Roasted Cauliflower

As I mentioned above, this roasted cauliflower makes a great all-purpose side dish. The garlic-Parmesan flavor combo is so universal. This would go great next to some roasted meat like Herb Roasted Pork Tenderloin, a classic comfort food like Salisbury Steak, or something like Balsamic Chicken and Mushrooms. But today, when I made a batch to take the photos, I ate damn near the entire batch just dipping it into some Comeback Sauce (a good ranch dressing would also be good). :) 

Side view of a tray full of Garlic Parmesan Roasted Cauliflower

 
Overhead of garlic parmesan roasted cauliflower on a tray with a bowl of dip

Garlic Parmesan Roasted Cauliflower

Garlic parmesan roasted cauliflower is an easy, flavorful side dish or snack that will have everyone begging for seconds.
Total Cost $3.21 recipe / $0.80 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 139.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1 head cauliflower $2.39
  • 1/4 cup grated Parmesan $0.44
  • 1/2 tsp garlic powder $0.05
  • ¼ tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 Tbsp olive oil $0.24
  • 1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

  • Preheat the oven to 400ºF. Rinse the cauliflower well, then cut into bite-sized florets.
  • In a small bowl, combine the Parmesan, garlic powder, salt, and pepper.
  • Place the cauliflower florets in a bowl and drizzle the olive oil over top, followed by the prepared garlic Parmesan seasoning. Toss the florets until they are completely coated in oil and seasoning, and no seasoning remains on the bottom of the bowl.
  • Spread the seasoned cauliflower out over a baking sheet lined with parchment paper, making sure the florets are in a single layer with some space around each piece. Transfer the baking sheet to the preheated oven.
  • Roast the cauliflower for about 30 minutes, stirring half-way through, or until the florets reach your desired level of caramelization. Season with extra salt and pepper and sprinkle chopped parsley over top just before serving, if desired.

Nutrition

Serving: 1Serving | Calories: 139.55kcal | Carbohydrates: 11.63g | Protein: 5.85g | Fat: 9.1g | Sodium: 383.38mg | Fiber: 2.98g

Love Roasted Cauliflower? Check Out These Other Roasted Cauliflower Recipes:

How to Make Garlic Parmesan Roasted Cauliflower – Step by Step Photos

Chopped cauliflower on a cutting board

Preheat the oven to 400ºF. Chop the head of cauliflower into bite-sized florets. Honestly, sometimes I just pull the head apart with my hands because the little florets snap off fairly easily at the base! But I use my knife to cut larger florets into smaller pieces.

Garlic Parmesan seasoning

Combine ¼ cup grated Parmesan, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. 

Seasoning being sprinkled over cauliflower in a bowl

Place the cauliflower florets in a bowl and drizzle 2 Tbsp olive oil over top, then sprinkle the garlic Parmesan seasoning on top. Toss the cauliflower florets until they are well coated in oil and seasoning. Make sure you keep tossing (I use my hands) until all of that flavoring is stuck on and in the crevices of the cauliflower. You don’t want any left in the bowl.

Cauliflower on a lined baking sheet ready to roast

Spread the seasoned cauliflower out onto a baking sheet lined with parchment, in a single layer, with as much room around each piece as possible. Giving the cauliflower space helps the cauliflower roast in a dry environment and produce that nice caramelization, rather than sitting in trapped steam and essentially stewing as it bakes.

Roasted cauliflower topped with chopped parsley

Roast the cauliflower in the fully preheated 400ºF oven for about 30 minutes, stirring half way through, or until the cauliflower has reached your desired level of caramelization. Season with extra salt and pepper, if needed, and top with chopped parsley before serving, if desired.

Overhead of garlic parmesan roasted cauliflower on a tray with a bowl of dip

Delicious!

The post Garlic Parmesan Roasted Cauliflower appeared first on Budget Bytes.

Baked Eggplant Parmesan

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way! Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book! The secret to crispy baked eggplant Parmesan This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know: Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!

Baked eggplant Parmesan

Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book!

The secret to crispy baked eggplant Parmesan

This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know:

  • Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it crisps up like a charm in the oven. Alex and I don’t eat gluten free, low carb or keto exclusively, but this method is our new favorite.
  • Make sure to buy grated Parmesan. That’s the cheese with the texture of snow: not the kind that looks like long sticks (that’s shredded). Grated has a similar texture to almond flour, and makes the perfect gluten free breading.
Baked eggplant Parmesan

Choosing eggplant: long and thin is preferred!

Another tip for making baked eggplant Parmesan: choose an eggplant that is on the long and thin side, if you can find it. Many large globe eggplants (the Italian variety) can have a rather fat bulb at the end. When you slice it to make an eggplant round, the rounds at the widest part of the eggplant can come out massive. We had this problem because we were working with a very large eggplant.

Try to find eggplants that are longer and thinner, to make for a more manageable size of rounds. It’s not a deal breaker: it just looks prettier. It tastes amazing no matter what the size of eggplant!

How to serve this baked eggplant Parmesan

This gluten free baked eggplant Parmesan is so tasty, you’ll want to eat the entire pan. (We almost did!) You can serve it either as a side dish or a main. If you’re serving it as a vegetarian dinner recipe, you’ll want to add some filling sides or try the casserole variation (see below). Here’s what we’d recommend:

  • Add pasta (gluten free or legume). Go Italian style and serve this eggplant Parmesan with pasta (long or short noodles). If you eat low carb or gluten free, you could try your favorite gluten free or legume pasta.
  • Add a big salad. Try it with a big salad, like Caesar Salad topped with chickpeas, or this Perfect Italian Salad.
  • Serve as a side with fish. Try it alongside lemon caper salmon, pan fried cod, or grilled tilapia.
Baked eggplant Parmesan

Try the casserole variation! (like a lasagna)

Want to turn this baked eggplant Parmesan into an even more filling vegetarian dinner recipe? Try it in the casserole style variation! This makes it into a lasagna-style baked main dish. Here are some notes about this variation:

  • Double the eggplant and breading. You’ll make the eggplant the same way, but double the quantities so you can stack it in a 9 x 13″ pan.
  • Layer the baked eggplant with marinara and mozzarella in 2 layers. You’ll need double the mozzarella cheese here. Place a layer of eggplant, then marinara and mozzarella, and do this twice.
  • Bake for 20 minutes until the cheese melts. Then top with fresh basil! More instructions are in the recipe below.

And that’s it! We know you’ll love Charlotte’s gluten free baked eggplant Parmesan as much as we did! Keep reading for more about her book.

One pot keto cooking

About the book: One Pot Keto Cooking

This baked eggplant Parmesan recipe is from the new book One Pot Keto Cooking by our pal Charlotte Smythe. Charlotte is an incredible recipe developer and photographer and the book is simply stunning. It’s full of delicious low-carb meals for the busy cook that are all cooked in one pot. It does include meat, but if you eat pescatarian like we do, there are plenty of vegetarian and seafood options. You’ll salivate over each one! Congratulations, Charlotte, on this masterpiece!

Grab a copy of the book: One Pot Keto Cooking by Charlotte Smythe

This baked eggplant Parmesan recipe is…

Vegetarian, gluten-free, keto, and low carb.

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Baked eggplant Parmesan

Baked Eggplant Parmesan


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!


Ingredients

  • 1 medium large eggplant, about 1 pound (long and thin preferable) OR see casserole variation*
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup almond flour
  • 1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano and thyme)
  • 3/4 teaspoon kosher salt
  • 2 cups jarred marinara sauce
  • 1 cup grated mozzarella cheese (we used a combination of fresh mozzarella and shredded)
  • Fresh basil, to serve

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray. 
  2.  Cut off the ends of the eggplant and cut it into 3/8-inch slices. 
  3. Beat the eggs in a shallow bowl and set it aside.
  4. Combine the Parmesan cheese, almond flour, Italian seasoning, and kosher salt in another shallow bowl and set it aside. 
  5. Dip each eggplant slice into the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about 1/2-inch apart. Use two sheet pans if you do not have one large enough to fit all the slices. 
  6. Bake the eggplant for about 20 minutes, flipping them halfway through, until tender and golden brown. 
  7. Remove the eggplant from the oven (go to Casserole Variation* if desired). Add 2 tablespoons of the marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce. 
  8. Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Top with torn basil. Serve with pasta (gluten free or legume pasta) or a few side dishes, or the casserole variation makes for a more filling main dish.

Notes

Reprinted with permission from One-Pot Keto Cooking by Charlotte Smythe

*Casserole variation: Double the recipe and use 2 pounds of eggplant and double the breading ingredients. After baking for 20 minutes until tender, spread 1/2 cup marinara sauce on the bottom of a 9 x 13″ pan. Place half the baked eggplant in a layer on the bottom, then top with 1 cup marinara and 1 cup shredded mozzarella cheese. Add the second layer of eggplant with another 1 cup marinara and 1 cup shredded mozzarella. Bake 20 minutes until the cheese melts, then top with torn fresh basil leaves. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Baked eggplant parmesan, Eggplant parmesan

More eggplant recipes

We love eggplant around here! If you do too, here are some recipes you also might enjoy:

  • Perfect Roasted Eggplant Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!
  • Roasted Eggplant Pasta An impressive plant based dinner, it works for weeknights or parties.
  • Easy Eggplant Pizza Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
  • Grilled Eggplant Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Caramelized Onion and Burst Tomato Pasta Skillet.

No better way to close out summer than with caramelized onion tomato pasta! Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese!  This is late summer in a skillet.  In case you haven’t noticed, this has basically been the year of caramelized […]

The post Caramelized Onion and Burst Tomato Pasta Skillet. appeared first on How Sweet Eats.

No better way to close out summer than with caramelized onion tomato pasta!

caramelized onion tomato pasta with basil

Super caramely onions, bursting tomato gems, lots of fresh basil ribbons and of course – parmesan. Because life is nothing without cheese! 

This is late summer in a skillet. 

caramelized onions and cherry tomatoes

In case you haven’t noticed, this has basically been the year of caramelized onions for me. I mean, sure, I’ve used them in many recipes over the last decade, but this year I’ve really gone over the top.

And I can only assume that’s because we have so much time at home, that right now I’m like “oh, I have to caramelize onions for 30 minutes? Sweet! Something to do!”

You know?

caramelized onions and burst cherry tomatoes

Anyway, that’s why I don’t feel terribly awful about sharing so many recipes recently that require you to caramelize onions for a half hour before you really make the meal.

Promise promise it’s worth it. 

caramelized onions and burst cherry tomatoes in a skillet

So I know I just gave you a whole spiel about the onions taking quite a while, but other than that, this is such a quick and easy pasta. It’s one that comes together in a matter of minutes once the onions are caramelized and the tomatoes have popped. Throw the ingredients in the skillet and check them every so often. That’s all it takes! 

caramelized onion burst tomato pasta up close

There are a few major flavor players here in this skillet:

The caramelized onions, of course. They have so much sweet and savory flavor that I can’t help but use them in everything.

Burst cherry tomatoes! The best of summer, adding a little acid and a bit more sweet to the skillet.

Fresh basil, for an herby, refreshing pop.

And parmesan. Nutty and buttery and savory all in the one. It brings everything together and tastes so lovely. 

caramelized onion tomato pasta with basil in a skillet

Any pasta you love works here. Any shape, any kind. This is my idea of a perfect meatless meal, but it can also be a great side dish too. Or a pot luck dish, you know, when we can do that again in ten years. It’s even tastes good when it’s cold.

The leftovers are TOPS. The flavors just marry together even more in the fridge and taste incredible.

caramelized onion tomato pasta with basil

This is everything I want for dinner.

caramelized onion tomato pasta with basil

Caramelized Onion Tomato Pasta

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Caramelized Onion and Burst Cherry Tomato Pasta

This caramelized onion tomato pasta is super simple and flavorful. Perfect for the end of summer! Delicious as a main dish or side.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 2 sweet onions, thinly sliced
  • 2 tablespoons butter
  • salt and pepper
  • 8 ounces pasta
  • 3 garlic cloves, minced
  • 2 cups whole cherry tomatoes
  • cup fresh chopped basil ribbons, plus extra for topping
  • ¼ cup finely grated parmesan cheese
  • shaved parmesan for topping

Instructions

  • Heat the butter in a large skillet over medium-low heat. Stir in the onions with a big pinch of salt and pepper. Cook, stirring often, for 25 to 35 minutes, until the onions are golden and caramely.
  • Towards the end of the onions caramelizing, bring a pot of salted water to a boil and cook the pasta according to the package directions.
  • Add the garlic and cherry tomatoes into the skillet with the onions. Cook, stirring often, until the tomatoes begin to burst, about 10 minutes.
  • Stir the pasta into the skillet. Stir in the basil ribbons and the parmesan cheese. Taste and season with a pinch of salt and pepper if you feel it needs it.
  • Serve immediately with extra basil and parmesan for topping.

caramelized onion tomato pasta with basil and parmesan

Cute little springs!

The post Caramelized Onion and Burst Tomato Pasta Skillet. appeared first on How Sweet Eats.

Baked Bubbly and Cheesy Cauliflower Parmesan.

This cauliflower parmesan is the perfect cheesy treat. Why yes, I’ll call anything with a cheese a treat. Cheese is my treat of choice. Always! To say I love this meal (side? snack?) would be an understatement. It is so darn good. See, Eddie LOVES chicken parmesan. I make it for him every few weeks […]

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This cauliflower parmesan is the perfect cheesy treat.

baked cauliflower parmesan

Why yes, I’ll call anything with a cheese a treat. Cheese is my treat of choice. Always!

sliced cauliflower

To say I love this meal (side? snack?) would be an understatement. It is so darn good.

See, Eddie LOVES chicken parmesan. I make it for him every few weeks (sometimes in meatball form!). And I’m not sure when the idea of cauliflower covered in sauce and cheese became more appealing to me than chicken covered in sauce and cheese, but it did. There I said it! 

cauliflower steaks with olive oil

It’s true. This is more desirable to me than crispy chicken, which is just crazy! I never thought the day would come.

Now I don’t exactly consider this a meal alone, though it could be one – maybe with a side of pasta or vegetables or beans or something? Something with a little more substance. 

OR you could make this as a side dish. Or heck, a nice little lunch with a greens salad. Sounds perfect with a glass of chilled pinot grigio!

cauliflower parmesan about to be baked

Okay so the cauliflower parm!

It’s no secret that roasted cauliflower is one of the first vegetables I really got into. I’ve said for years that when it’s roasted, it almost takes on a popcorn-like flavor. It’s kind of nutty, if you will. In a really good way.

fresh mozzarella, sauce on cauliflower

I still can’t bear to call cauliflower steaks. But I mean, these do look steak-like, if I do say so myself! The key is to slice the head of cauliflower into thick pieces so it can hold a ton of sauce and cheese.

Since we cut the slices thick, I like to roast them first. This allows them to get a little browned and charred, maybe with a few crispy edges. 

Then we go back in and top with marinara. Then top with fresh mozzarella!

baked cauliflower parmesan

Roast a bit more until that cheese is golden and bubbly. It’s a dream! Top with the garlic butter breadcrumbs for a little texture. And fresh basil too. 

baked cauliflower parmesan

This is definitely a knife and fork kind of dish. The cauliflower will be tender enough to cut with a fork, but it may be a little messy with the sauce. Throw in some garlic bread too? 

baked cauliflower parmesan

It’s warm and comforting and totally delish.

baked cauliflower parmesan

I’m all about the easy weeknight comfort meals right now and this hits the spot!

baked cauliflower parmesan

Cauliflower Parmesan

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Cauliflower Parmesan

This baked cauliflower parmesan is seasoned and covered in saucy marinara, topped with bubbly cheese and garlic butter breadcrumbs.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author How Sweet Eats

Ingredients

  • 1 large head cauliflower, sliced into 1-inch thick slices
  • 2 tablespoons olive oil
  • 1 teaspoon italian seasoning
  • salt and pepper
  • 1 cup marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced
  • 3 tablespoons parmesan cheese, for topping
  • fresh basil, for topping

garlic butter breadcrumbs

  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced or pressed
  • 1/3 cup seasoned panko bread crumbs

Instructions

  • Preheat the oven to 425 degrees F.
  • Slice the cauliflower from the top down, into 1-inch thick slices. Place the cauliflower on a baking sheet. Drizzle or brush with the olive oil so it covers the slices. Sprinkle with the italian seasoning and a pinch of salt and pepper all over. Roast the cauliflower for 15 minutes.
  • After 15 minutes, spoon the marinara over the cauliflower. Place a slice of the fresh mozzarella on top. Bake for 15 more minutes, or until the cheese is bubbly and melted.
  • Remove the cauliflower and top with the breadcrumbs, fresh basil and a sprinkle of parmesan.

garlic butter breadcrumbs

  • Heat the butter in a skillet over medium-low heat. Stir in the garlic, cook for a few seconds, then stir in the bread crumbs. Cook, stirring often, for 2 to 3 minutes until golden.

baked cauliflower parmesan

Looks like a nice cheesy pillow

The post Baked Bubbly and Cheesy Cauliflower Parmesan. appeared first on How Sweet Eats.

Eggplant Parmesan

Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Continue reading “Eggplant Parmesan” »

Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly.

Continue reading "Eggplant Parmesan" »

Cherry Tomato Pasta

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning! Here’s a meal that’s simple, stunning, and highlights the very best summer ingredients: Cherry Tomato Pasta! Just looking at these photos makes us swoon. (And yes: it tastes as good as it looks.) This easy dinner idea stars blistered tomatoes, a technique of cooking tomatoes in a hot pan until the skin blisters and blackens. Mix the tomatoes with tangy balsamic vinegar, then add al dente pasta and peppery fresh basil. You’ll be amazed at the amount of flavor these classic summer ingredients infuse in 20 minutes. Use it to impress guests, or as a fast and easy dinner that’s over-the-top tasty. Ingredients for cherry tomato pasta Here’s a breakdown of ingredients you’ll need for this cherry tomato pasta recipe. It’s only a handful, but of course you’ll want to have the best tomatoes you can find. Cherry tomatoes: Use only the ripest, best cherry tomatoes. Farmers market or garden tomatoes are ideal. Some grocery stores carry hydroponic greenhouse cherry tomatoes, which can have good flavor. Make sure you know the quality before making this recipe! […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!

Cherry tomato pasta

Here’s a meal that’s simple, stunning, and highlights the very best summer ingredients: Cherry Tomato Pasta! Just looking at these photos makes us swoon. (And yes: it tastes as good as it looks.) This easy dinner idea stars blistered tomatoes, a technique of cooking tomatoes in a hot pan until the skin blisters and blackens. Mix the tomatoes with tangy balsamic vinegar, then add al dente pasta and peppery fresh basil. You’ll be amazed at the amount of flavor these classic summer ingredients infuse in 20 minutes. Use it to impress guests, or as a fast and easy dinner that’s over-the-top tasty.

Ingredients for cherry tomato pasta

Here’s a breakdown of ingredients you’ll need for this cherry tomato pasta recipe. It’s only a handful, but of course you’ll want to have the best tomatoes you can find.

  • Cherry tomatoes: Use only the ripest, best cherry tomatoes. Farmers market or garden tomatoes are ideal. Some grocery stores carry hydroponic greenhouse cherry tomatoes, which can have good flavor. Make sure you know the quality before making this recipe!
  • Pasta: You can use any type of pasta here. We like using a short pasta so the tomatoes don’t get lost. See below!
  • Fresh basil: Fresh basil is a must! Not only does it have a lovely contrasting color, it completes the flavor.
  • Grated Parmesan cheese: This is the type that is like powdery snow, not thin sticks. You can use either, but the powdery effect melds into the pasta better.
  • Olive oil, garlic, salt and pepper: Round it out with the usual suspects for an Italian dish!
Cherry tomato pasta

Tips for blistered tomatoes

Blistered tomatoes are cooked quickly in a hot pan so the outsides get blackened and the tomatoes deflate but don’t burst. The technique for making blistered tomatoes is fast, but you need to know a few pointers before you start! Read this before proceeding with the cherry tomato pasta:

  • Important: don’t crowd the pan! If the pan is crowded when you attempt this recipe, the tomatoes will steam instead of blister. They’ll get all wet and soggy. This is not what you want!
  • You may need to blister the tomatoes in batches. Use your largest skillet and make sure there are space between the tomatoes. If not, blister the tomatoes in 2 batches!
  • Don’t touch the tomatoes for the first minute of cooking. This lets the tomatoes get perfectly blackened on one side. Then shake the pan during the rest of cooking so they are cooked on all sides.
Cherry tomato pasta

Use a short pasta shape

You can use any type of pasta for this cherry tomato pasta. But we prefer using short cuts. Why? The tomatoes can get lost in long pasta because it all clumps together. Short cut pasta makes it easier to get tomatoes and pasta in every bite. Here are some of the pasta shapes we recommend here:

  • Orecchiette: This is the pasta shape shown here! It means “little ears” in Italian, and it has a fun, unique shape.
  • Penne: Penne is easy to find and works well.
  • Rigatoni: This tublar pasta shape is another favorite of ours.
  • Cavatappi: Cork-screw shaped pasta would be great here.
  • Shells: If you can’t find orecchiette, small or medium shells are a good substitute.

How to cook perfectly al dente cherry tomato pasta

No pressure, but making perfectly al dente pasta is the key to this recipe! Cherry tomato pasta is only great if your pasta has just the right chewy bite. In fact, al dente means “to the bite” in Italian. The ideal texture is a tender exterior, balanced by a firm bite with a fleck of white at its core. Here are our tips on how to cook pasta to al dente:

  • Taste often. Do not trust the package instructions! While cooking, check pasta continually for doneness. Many package instructions have inaccurate timing.
  • Look for a small white fleck. Drain the pasta as soon as the pasta has a tender exterior but a fleck of white at its core! Even a few seconds can be the difference between al dente and limp noodles.
  • Remember to reserve some pasta water! In this recipe, you’ll need a little pasta water before you drain. See below!
Cherry tomato pasta

Use pasta water to deglaze the pan

A trick from the Italians: reserve pasta water from boiling your pasta and use it to create a sauce! This technique is crucial in Italian cuisine: the starchy water from cooking the pasta makes the best loose sauces. (It’s the key to this Creamy White Sauce Pasta and Pesto Pasta.) Here’s what to know about using this technique in this cherry tomato pasta recipe:

  • Pull out the pasta water with a liquid measuring cup before draining. It’s easy to forget, actually. (We do it all the time!) Get out your liquid measuring cup in advance and place it on the counter right next to the pan as a memory jogger.
  • Use the pasta water to deglaze the pan juices. You’ll saute garlic in the same pan as the blistered tomatoes, then pour in a little water to deglaze all the pan juices. (You could use white wine for this part if you wanted to be fancy.)

What to serve with cherry tomato pasta

And that’s it: all the tips you need to make a killer cherry tomato pasta! When it comes to serving this pasta as a meal, it needs a little plant-based protein to round it out if you’re going vegetarian. Of course, it would be a fantastic side dish for baked salmon or grilled fish. If you want a meatless meal, here’s what we’d recommend:

Cherry tomato pasta

This cherry tomato pasta recipe is…

Vegetarian.

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Cherry tomato pasta

Cherry Tomato Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4 servings
  • Diet: Vegetarian

Description

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!


Ingredients

  • 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
  • 3 tablespoons olive oil, divided
  • 2 pints whole cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • Kosher salt
  • Fresh ground black pepper
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup pasta water
  • 1 handful fresh small basil leaves, chopped if large

Instructions

  1. Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least 1/4 cup). Drain the pasta.
  2. Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
  3. Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with 1/4 cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
  4. Add the pasta to the pan and toss to coat. Add the blistered tomatoes, 1/4 cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining 1/4 cup grated Parmesan cheese sprinkled on top.

Notes

*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Cherry tomato pasta

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Parmesan Roasted Cauliflower

No one can resist this roasted cauliflower with Parmesan! It’s as irresistible as French fries, baked in a hot oven until browned and crisp. Want to make it easy to eat your veggies? This Parmesan Roasted Cauliflower is so irresistible, you’ll find yourself inhaling bites off the baking sheet before you even sit down to serve it. Admittedly, adding cheese to veggies is an age old trick to make them more palatable. But this recipe features roasted cauliflower: baked at high heat the vegetable breaks down into a sweet, caramelized version of itself. Add crunchy Parmesan cheese and Italian seasonings, and it’s a sophisticated, restaurant-style spin on the concept behind cheesy broccoli. Heck, we think it’s even better than French fries. Also try: Perfect Roasted Cauliflower Ingredients for roasted cauliflower with Parmesan There’s a short list of ingredients for Parmesan roasted cauliflower! All you need is a few basics and about 40 minutes to make this recipe. Here’s what you’ll need: 2 pounds cauliflower The size of cauliflower heads can vary greatly between small, medium and large. Look for a medium cauliflower and weigh it out at the store. Olive oil Garlic powder Oregano Shredded Parmesan cheese You’ll want the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

No one can resist this roasted cauliflower with Parmesan! It’s as irresistible as French fries, baked in a hot oven until browned and crisp.

Roasted Cauliflower Parmesan

Want to make it easy to eat your veggies? This Parmesan Roasted Cauliflower is so irresistible, you’ll find yourself inhaling bites off the baking sheet before you even sit down to serve it. Admittedly, adding cheese to veggies is an age old trick to make them more palatable. But this recipe features roasted cauliflower: baked at high heat the vegetable breaks down into a sweet, caramelized version of itself. Add crunchy Parmesan cheese and Italian seasonings, and it’s a sophisticated, restaurant-style spin on the concept behind cheesy broccoli. Heck, we think it’s even better than French fries.

Also try: Perfect Roasted Cauliflower

Ingredients for roasted cauliflower with Parmesan

There’s a short list of ingredients for Parmesan roasted cauliflower! All you need is a few basics and about 40 minutes to make this recipe. Here’s what you’ll need:

  • 2 pounds cauliflower The size of cauliflower heads can vary greatly between small, medium and large. Look for a medium cauliflower and weigh it out at the store.
  • Olive oil
  • Garlic powder
  • Oregano
  • Shredded Parmesan cheese You’ll want the kind that looks like tiny sticks: not the powdery shaker can version: that’s grated!
Roasted Cauliflower Parmesane

The secrets to Parmesan roasted cauliflower

There are lots of recipes for roasted cauliflower with Parmesan out there: what makes this one special? A few things:

  • Use very high heat: 450 degrees Fahrenheit. Don’t trust any recipes that say to roast cauliflower at 350. Roasting at high heat gets the cauliflower tender and browned: that Maillard reaction where food browns and caramelizes when in contact with high heat! Low heat doesn’t get nearly the right flavor and texture.
  • Add Parmesan in the last 10 minutes. It won’t get overly browned this way, but still gets perfectly crispy.
  • It’s seasoned to perfection. Some Parmesan roasted cauliflower don’t specify the amount of salt. It’s important to have it it perfectly salted: otherwise it tastes oddly bland.

Tips on how to chop cauliflower

The place where most home cooks have an issue with cauliflower: the chopping! It can be difficult to chop florets without getting a huge mess all over your kitchen. For this roasted cauliflower Parmesan, use our streamlined method cutting this veggie! See How to Cut Cauliflower or the video below.

  1. Remove the leaves: Remove large leaves from the base of the cauliflower so that the stem is exposed; discard the leaves.
  2. Cut around the stem: With a paring knife, cut around the stem of the cauliflower.
  3. Break into florets: Break the cauliflower into large florets with your fingers. Remove any large stems, cutting the cauliflower into smaller florets as needed for the recipe.

Ways to serve Parmesan roasted cauliflower

This Parmesan roasted cauliflower is such a treat. We serve it as a late night snack just as often as we make it as an easy side dish…but that’s just us! Here are a few ideas for ways to eat it:

  • Grain bowl. Add a whole grain, chickpeas or white beans, and a few raw veggies like arugula and sliced cherry tomatoes. The perfect easy dinner!
  • Side for seafood. This would be fantastic next to Pesto Salmon, Grilled Tilapia, Creamy Shrimp Pasta or Easy Pesto Shrimp.
  • Pasta. Make an easy main dish by throwing this into a pot of spaghetti or bucatini! Drizzle with olive oil and salt until it pops. You could also add chickpeas or torn fresh mozzarella for additional filling protein.
Parmesan roasted cauliflower

Cauliflower nutrition

Like we mentioned above…roasted cauliflower with Parmesan has much of the addictive power of fries! It doesn’t just cut down on calories: it adds lots of nutrients too. You get all the nutrient-density of a head of cauliflower. Here’s a breakdown of cauliflower nutrition (source Harvard Medical School):

  • Low calorie food: 1 cup of chopped cauliflower has only 25 calories and 5 grams carbs
  • High in vitamins: Cauliflower is a great source of Vitamin C! It’s also a good source of Vitamin B and potassium.
  • Relatively high in fiber: Cauliflower is high in fiber: 1 cup has about 10% of your daily needs.
Roasted cauliflower Parmesan

This roasted cauliflower Parmesan recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Roasted Cauliflower Parmesan

*Best* Parmesan Roasted Cauliflower


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

No one can resist this roasted cauliflower with Parmesan! It’s as irresistible as French fries, baked in a hot oven until browned and crisp.


Ingredients

  • 1 medium head cauliflower (2 pounds or about 6 to 7 heaping cups florets)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 to 2/3 cup shredded Parmesan cheese
  • For the garnish: finely chopped Italian parsley (optional)

Instructions

  1. Preheat the oven to 450 degrees Farenheit.
  2. Clean and chop the cauliflower into medium florets. In a bowl, combine the cauliflower with the olive oil, garlic powder, oregano, and kosher salt.
  3. Line a baking sheet with parchment paper. Spread the cauliflower on a baking sheet and bake about 20 minutes or until browned on the bottom (we used our bottom oven rack to get them extra brown).
  4. Remove the baking sheet, toss with the Parmesan cheese. Roast another 7 to 10 minutes until the cheese is browned and the cauliflower is tender. Serve immediately, garnished with finely chopped parsley if desired.

  • Category: Side Dish
  • Method: Roasted
  • Cuisine: Italian

Keywords: Roasted Cauliflower Parmesan, Parmesan Roasted Cauliflower

More cauliflower recipes

Cauliflower is one of the most versatile of all vegetables! Here are some of our favorite ways to use it:

  • Buffalo Cauliflower Wings The best baked cauliflower wings! They’re crispy on the outside, tender on the inside, and tossed with spicy buffalo sauce.
  • Roasted Cauliflower Pasta Loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil!
  • Coconut Cauliflower Curry This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes