Skinny No-Fry Cauliflower Nuggets with Three Dips—Simple Snack!

Here's a satisfying snack to get you through those chilly almost-spring days (without compromising your lean leg reveal once the tights finally come off). My cauliflower nuggets are roasted not fried. Dip 'em in one (or all) of the sauces: Spicy Soy, Garlic-Herb and Beer-Cheese—the most indulgent of the bunch...

NO-FRY CAULIFLOWER NUGGETS

LOWER NUGGETS
NO-FRY CAULIFLOWER NUGGETS
SERVES: 4

1 head cauliflower, cut into small florets (about 8 cups)

3 tablespoons extra-virgin olive oil

3/4 teaspoon salt

2 tablespoons mayonnaise

1/2 cup Italian-style breadcrumbs

1. Preheat the oven to 450˚F.

2. Toss the cauliflower, olive oil and 1/2 teaspoon salt on a foil-lined baking sheet until evenly coated. Roast 6 minutes or until just tender.

3. Remove the baking sheet from the oven. Brush the cauliflower with the mayonnaise. Sprinkle with the breadcrumbs and the remaining 1/4 tsp. salt. Roast 7 minutes or until toasted and crisp.

4. Transfer cauliflower to a serving plate. Top with any leftover breadcrumbs on the baking sheet. Serve immediately.

BEER-CHEESE DIPPING SAUCE

1/2 cup lager-style beer

2 cups shredded sharp cheddar cheese

2 teaspoons Dijon mustard

In a microwave-safe bowl, microwave the beer on High 2 minutes or until boiling. Whisk in the cheddar, mustard and 1/4 teaspoon salt until almost melted. Microwave in 30 second intervals, whisking, until totally melted. (Reheat in the microwave, as needed.) 

SPICY SOY DIPPING SAUCE

1/3 cup rice vinegar

1/4 cup lower-sodium soy sauce

1 tablespoons Sriracha

Whisk the vinegar, soy sauce and Sriracha together in a small bowl.

ITALIAN HERB DIPPING SAUCE

1/3 cup packed parsley leaves

1/4 cup extra-virgin olive oil, plus more for drizzling

1 large clove garlic, smashed

Puree the parsley, olive oil, garlic and a generous pinch of salt in a blender until smooth with small bits of parsley. Transfer to a small bowl.