10 servings

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Steam the whole cauliflower until tender but not completely soft, 11 to 13 minutes. Cut into florets and reserve the stem and stalks for other uses.

3. In a large bowl, mash the cooked potato, add the florets and continue mashing until the cauliflower is broken into small bits but still retains some texture.

4. Crack in the eggs and add the cheese, corn kernels and salt. Mix well, then stir in the flour to create a thick, slightly sticky mass. Cover with plastic wrap and chill for 30 minutes.

5. Using wet hands to keep the mixture from sticking to you, shape a heaped tablespoon of the mixture into a ball or nugget and put it on the prepared baking sheet. Repeat with the rest of the mixture.

6. In a shallow bowl, mix the bread crumbs with the sesame seeds. Coat the nuggets in the mixture, then return them to the baking sheet.

7. Drizzle the nuggets with the oil and bake until golden, 12 to 15 minutes.

8. Serve at once, with any dip you like and a side salad. The nuggets may be refrigerated for four days or frozen for up to three months.

https://www.purewow.com/recipes/crispy-baked-cauliflower-corn-nuggets

9 pastries

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.

2. On a lightly floured surface, roll out the puff pastry to about ¼-inch thick. Use a pizza cutter to cut one sheet into 9 even squares (cut into thirds vertically, then again horizontally). Repeat with the second sheet. Set aside the second set of pastry squares.

3. Working with the first set of pastry squares, place 2 tablespoons cranberry jam into the center of a square. Place a piece of Brie in the center of the jam, then skewer the Brie with a cookie-pop stick. Repeat with the remaining pastry squares in this set.

4. In a small bowl, whisk the egg with the water to combine. Brush a small amount of egg wash around the edges of each pastry square, then top each square with another square from the second set.

5. Use the tines of a fork to press all around the edges of the finished pastries to seal them. Take extra care when sealing around the sticks.

6. Brush each pastry pop with egg wash and garnish with a sprinkle of flaky salt. Transfer the pops to the prepared baking sheets and bake until golden brown, 12 to 15 minutes. Cool for 5 minutes before serving.

https://www.purewow.com/recipes/Cranberry-Brie-Puff-Pastry-Pops

12 servings

1. Preheat the oven to 400°F. Cut the top quarter off the head of garlic and discard. Place the head of garlic on a small piece of tinfoil. Drizzle the olive oil over it and then enclose in the tinfoil. Roast until golden, 20 to 25 minutes.

2. When cool enough to handle, squeeze the garlic cloves out of the roasted head.

3. Roll out the puff pastry a little to flatten it and then transfer the dough to a parchment-lined baking sheet. Spread the roasted garlic all over the puff pastry, then top with the pesto, making sure it reaches the edges of the dough.

4. Using a pizza cutter, cut the dough into ½-inch-thick strips from the edges to the center, leaving the middle of the dough connected. Twist each strip 3 or 4 times. Bake until the pastry is golden brown, 20 to 22 minutes.

https://www.purewow.com/recipes/roasted-garlic-pesto-strips

40 pieces

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

2. In a large bowl, toss the carrot pieces with 1 tablespoon of the olive oil, salt, pepper and cumin.

3. Divide the pizza dough into 40 even pieces. Roll each piece about ¼-inch thick. Place a carrot at one end of the dough and then roll the dough around the carrot.

4. Repeat with the remaining carrots and dough, and transfer to the prepared baking sheets. Brush each piece with olive oil and garnish with sesame seeds.

5. Bake until the dough is lightly golden and the carrots are tender, 20 to 25 minutes. Let cool 5 to 10 minutes and then serve warm with green goddess dressing on the side.

https://www.purewow.com/recipes/carrot-pigs-in-a-blanket

10 mini pizzas

1. Preheat the oven to 400°F. On one side of a baking sheet, toss the tomatoes with 1 tablespoon of the olive oil. On the other side, toss the mushrooms with 2 tablespoons of the olive oil. Season both with salt and pepper.

2. Roast until the tomatoes are blistered and soft, and the mushrooms are tender and lightly crisp, 17 to 20 minutes.

3. Divide the pizza dough into 10 even pieces. Stretch each piece into a circle about ¼-inch thick. Brush both sides of each circle with olive oil.

4. Heat a large cast-iron skillet over medium-high heat. Working in batches, cook the dough until it islightly golden brown, flipping once, about 3 minutes per side. Transfer to a baking sheet.

5. Top each crust with a heaping tablespoon of marinara sauce and spread into an even layer. Divide the mozzarella and Parmesan among the crusts.

6. Bake until the cheese is melted, 6 to 9 minutes. Top the pizzas with the roasted veggies, basil and red-pepper flakes.

https://www.purewow.com/recipes/mini-pizzas-with-mushrooms-and-roasted-tomatoes