These flavorful vegan fajitas use marinated oyster mushrooms instead of the traditional chicken to help create an irresistible Mexican-inspired dish that you can serve up in various ways! Enjoy them with your favorite fajita toppings or Mexican side di…
These flavorful vegan fajitas use marinated oyster mushrooms instead of the traditional chicken to help create an irresistible Mexican-inspired dish that you can serve up in various ways! Enjoy them with your favorite fajita toppings or Mexican side dishes for an easy dinner that the whole family will love! With a meaty texture similar to...
There’s no need to turn cauliflower into something it’s not (looking at you, rice and pizza crust) when it can be this good on its own! Our air fryer cauliflower uses just a handful of ingredients – oil, lemon, and spices – for an incredibly flavorful appetizer or side dish that’s crispy on the outside and tender on the inside. Making cauliflower in the air fryer takes just 5 minutes of prep work and 15…
There’s no need to turn cauliflower into something it’s not (looking at you, rice and pizza crust) when it can be this good on its own! Our air fryer cauliflower uses just a handful of ingredients – oil, lemon, and spices – for an incredibly flavorful appetizer or side dish that’s crispy on the outside and tender on the inside.
Making cauliflower in the air fryer takes just 5 minutes of prep work and 15 minutes of cooking. The slightly smoky flavor of this cauliflower makes it the perfect side dish for Baby Back Ribs or Crispy Baked Chicken Thighs, or you can even serve them as a simple appetizer with Beer Cheese or Roasted Onion Dip! We love the versatility almost as much as we love eating them!
How to Make Air Fryer Cauliflower
Ingredients
Process
In a large mixing bowl, combine oil, garlic powder, onion powder, salt, cumin, smoked paprika, and black pepper. Whisk together.
Add cauliflower florets and toss together until completely and evenly coated.
Spray air fryer basket with vegetable oil or avocado oil spray, then add cauliflower florets.
Air Fry at 400˚F (preheat beforehand if needed) for 15 minutes, stopping to shake the basket every 5 minutes until tender and caramelized.
Remove from air fryer basket and finish with a sprinkle of sea salt flakes and lemon zest.
Why We Love to Air Fry Our Cauliflower
Sure, you can bake cauliflower in the oven, but we really love to use the air fryer.
The outside gets super crispy, while the inside is perfectly tender. It’s hard to get this same texture combo in an oven.
The cauliflower cooks much faster in the air fryer. With the hot hair circulating around each piece, they cook more quickly and evenly.
Less heat! Heating up the kitchen in the middle of the summer to roast a side dish isn’t top of our list. Using the air fryer, you can enjoy this cauliflower anytime!
Tips and Tricks for the BEST Air Fryer Cauliflower
Cut the cauliflower into even pieces so they cook evenly.
Preheating the air fryer for a few minutes before adding your cauliflower helps the outside crisp up even more!
Don’t forget to shake or toss the basket every 5 minutes. This helps all sides of the cauliflower cook evenly.
Even though the cauliflower has oil on it, you still need to spray the pan or basket. This helps prevent the cauliflower from sticking to the pan (and keeps more delicious seasoning right where it should be – on the cauliflower!).
Flavor Variations
The combination of smoked paprika, cumin, and garlic powder gives this cauliflower a smokey, earthy flavor, but you can always try one of these other variations:
Buffalo: Season simply with salt, pepper, and garlic powder, then toss the cauliflower in buffalo sauce as soon as they come out of the air fryer. Serve with ranch and blue cheese.
Parmesan Garlic: Skip the cumin and paprika and mix grated Parmesan cheese and extra garlic powder into the seasoning mix. Garnish with fresh parsley before serving.
Lemon Herb: Add dried oregano, basil, and a generous amount of lemon zest to the olive oil mixture before tossing the raw cauliflower florets. After air frying, finish with a squeeze of fresh lemon juice.
BBQ: In the last couple of minutes of air frying, remove the cauliflower and toss with your favorite BBQ sauce. Finish air frying for the final 2-4 minutes for sticky, BBQ-glazed cauliflower.
Taco: Mix taco seasoning with the oil and coat onto the cauliflower before air frying. Once done, sprinkle with shredded cheddar cheese and serve with sour cream.
What to Serve with Air Fryer Cauliflower
This dish is super versatile and goes with many types of dishes, including grilled meats, salads, soup, rice bowls, and more. Try it with some of these favorites:
Air Fryer Cauliflower will soon become your favorite way to cook cauliflower! It couldn't be easy to make and always results in perfectly tender and delicious cauliflower – in just 20 minutes!
This 20-minute fajita bowl is the perfect answer to your needs for a quick yet flavorful and nutritious weeknight dinner! This easy recipe combines seasoned oyster mushrooms with colorful fajita veggies, two types of Mexican rice, a delicious corn sals…
This 20-minute fajita bowl is the perfect answer to your needs for a quick yet flavorful and nutritious weeknight dinner! This easy recipe combines seasoned oyster mushrooms with colorful fajita veggies, two types of Mexican rice, a delicious corn salsa, creamy guacamole, zesty vegan Chipotle mayo, and a side of crisp lettuce to create an...
Your favorite chocolate chip cookies, but easier? We had to do it, friends! These vegan, gluten-free chocolate chip cookie BARS have all the flavor, but there’s no chilling, no scooping, and no hand mixer involved! Just stir, spread, and bake.
Plus, ju…
Your favorite chocolate chip cookies, but easier? We had to do it, friends! These vegan, gluten-free chocolate chip cookie BARS have all the flavor, but there’s no chilling, no scooping, and no hand mixer involved! Just stir, spread, and bake.
Plus, just 8 ingredients and 1 bowl required! They’re so easy it almost seems wrong…but they’re so right: perfectly sweet, chewy, buttery, and studded with melty chocolate chunks.
Crispy Oven Roasted Potatoes are probably one of our favorite, easy, classic, delicious side dishes we both make all the time! Our recipe produces truly crispy, crunchy on the outside, while fluffy and creamy on the inside roasted potatoes – which are simply the best! Not only do we love this recipe because it results in some of the most delicious potatoes ever, but also because it’s so EASY! We absolutely love a simple, minimal…
Crispy Oven Roasted Potatoes are probably one of our favorite, easy, classic, delicious side dishes we both make all the time! Our recipe produces truly crispy, crunchy on the outside, while fluffy and creamy on the inside roasted potatoes – which are simply the best!
Not only do we love this recipe because it results in some of the most delicious potatoes ever, but also because it’s so EASY! We absolutely love a simple, minimal ingredient recipe and this is exactly that!
How to Make Crispy Oven Roasted Potatoes
Ingredients
Process
Preheat oven to 425˚F. Place potatoes in a large pot and fill with water until completely covered. Bring to a boil over medium-high heat. Once boiling, lower heat to medium and simmer for 10 to 12 minutes or until potatoes begin to get tender but are still firm.
Drain completely in a colander and allow steam to dissipate, 5 minutes.
Toss potatoes in the colander with a generous amount of salt and pepper. Shake vigorously to create craters all over each potato.
Pour oil into a baking sheet with a rim (or a baking dish). Place in the oven for about 10 minutes.
Gently toss potatoes until coated in oil, then turn each potato piece so all are cut-side down in an even, singe layer.
Roast potatoes for about 30 minutes or until fork tender, making sure not to touch the potatoes until after they’ve roasted. Remove from oven and transfer potatoes to a serving platter. Sprinkle with sea salt flakes and serve.
Why These Are The Best Oven Roasted Potatoes
We truly think these are the BEST oven roasted potatoes ever and we’ve got lots of reasons to back that claim up, but most importantly:
They’re crazy easy to make! Like you don’t even have to toss them around or shake them up a million times when they’re roasting; once they’re in the oven, you basically set it and forget it!
They’re DELICIOUS! The exterior of each piece of potato gets SUPER crisp, while the inside gets very creamy – the best of both worlds!
There are only TWO ingredients needed -four if you count the salt and pepper!
Tips and Tricks for Success
Parboiling the potatoes will help them get super fluffy and soft inside.
Vigorously tossing/shaking the potatoes once they’re parboiled, to get the rough edges, are what will produce the extra crispy exterior…so definitely don’t skip this step!
Not touching the potatoes while roasting them will also help to create the crisp exterior, so try to hold in the urge to give them a stir with a wooden spoon!
Best Oil to Use for Oven Roasted Potatoes
We like using an avocado oil because it can withstand high heat, but is also mild in flavor. You can really use any high smoke point oil for this recipe such as safflower oil, canola oil, or canola oil.
What to Serve with Oven Roasted Potatoes
Not only is this an absolutely delicious side dish, but it also pairs incredibly well with so many main dishes! Some of our favorite pairings for our crispy oven roasted potatoes are:
Crispy Roasted Potatoes that are actually crispy! We love these super simple to make extra crispy potatoes! They make the most perfect side dish to any roast, seared fish, burgers, or even on their own as a little snack, with a side of aioli! Everyone will be thrilled to see these potatoes on the table!
Preheat oven to 425˚F. Place potatoes in a large pot and fill with water until completely covered. Bring to a boil over medium-high heat. Once boiling, lower heat to medium and simmer for 10 to 12 minutes or until potatoes begin to get tender but are still firm.
Drain completely in a colander and allow steam to dissipate, 5 minutes. Toss potatoes in the colander with a generous amount of salt and pepper. Shake vigorously to create craters all over each potato.
Pour oil into a baking sheet with a rim (or a baking dish). Place in the oven for about 10 minutes.
Gently toss potatoes until coated in oil, then turn each potato piece so all are cut-side down in an even, singe layer.
Roast potatoes for about 30 minutes or until fork tender, making sure not to touch the potatoes until after they’ve roasted.
Remove from oven and transfer potatoes to a serving platter. Sprinkle with sea salt flakes and serve.
Notes
Tips and Tricks for Success
Parboiling the potatoes will help them get super fluffy and soft inside.
Vigorously tossing/shaking the potatoes once they’re parboiled, to get the rough edges, are what will produce the extra crispy exterior…so definitely don’t skip this step!
Not touching the potatoes while roasting them will also help to create the crisp exterior, so try to hold in the urge to give them a stir with a wooden spoon!
Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!
Wow is all we can say about these vegan oatmeal cookies: outrageously chewy, full-flavored, and so delicious no one would guess they are plant-based. This spin on our popular vegan chocolate chip cookiesmight be even tastier (if that’s possible!). They’re loaded with hearty Old Fashioned oats, seasoned with cinnamon, and have got just the right chewy texture. We stumbled upon this formula for delicious vegan cookies and have been riffing on it ever since: and these are stupendous if we might say so ourselves!
Key ingredients for vegan oatmeal cookies
Making a vegan cookie is quite the challenge, because vegan baking requires omitting the butter and eggs that make a typical cookie texture. Here at A Couple Cooks we developed a formula for making a great vegan chocolate chip cookie using a combination of neutral oil, coconut oil, and applesauce to stand in for the typical butter and eggs. It works like a charm, making a deliciously chewy cookie with crispy edges, not cakey or dry. The texture really is quite magical!
This basic formula makes a really great vegan oatmeal chocolate chip cookie, with a good amount of Old Fashioned oats mixed in and a handful of chocolate chips (or you can substitute raisins). Here are a few ingredient notes on the key ingredients for these cookies:
Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
Neutral oil: You can use grapeseed, canola or vegetable oil; we typically use grapeseed.
Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
Vanilla extract and almond extract: Vanilla extract is key to cookie dough. But we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it.
Notes on almond extract
We highly recommend using the almond extract for the best flavor! This is helpful for a vegan cookie since it doesn’t have the richness of egg or butter. The recipe calls for 1/16 teaspoon extract, which equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible.
It might sound like a random measurement, but don’t be tempted to skip it! We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.
Tips for baking vegan oatmeal chocolate chip cookies
These vegan oatmeal cookies are so simple to put together. Many cookie recipes require the dough to chill before baking, but this recipe requires no wait time at all! Mix up the batter and get to it. Here are a few things to note about equipment that helps to pull these cookies together:
Use a cookie scoop or weigh the batter. If you have a 3 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh your entire dough and divide by 18).
Non-stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake.
Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature. If you have a very even oven, you can try baking both sheets at once and rotate the sheets halfway through.
Allow the cookies to sit on the baking sheet for 5 to 10 minutes before transferring to a baking rack to cool.
Storage info
Vegan oatmeal chocolate chip cookies are tasty warm, after sitting on the baking sheet for 10 minutes and cooling on a baking rack for 10 minutes. The cookies also hold up well over time, keeping their chewy texture. Here’s what to note about storing these vegan oatmeal cookies cookies:
Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
Store frozen for up to 3 months.
More vegan cookie recipes
We love making vegan recipes that don’t taste like there are any compromises. Here are a few more vegan desserts and cookies you’ll love:
Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!
½ cup dark chocolate chips (we used 63% Guittard) or raisins
Instructions
Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds.
In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled.
While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).
Notes
*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.
Category:Dessert
Method:Baked
Cuisine:Dessert
Diet:Vegan
Keywords: Vegan oatmeal cookies, vegan oatmeal chocolate chip cookies
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Recipe Inspiration
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