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cauliflower

Buffalo Cauliflower Poppers

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Buffalo Cauliflower Poppers

Buffalo Cauliflower Poppers

1 Head Cauliflower
3/4 Cup Water
3/4 Cup Brown Rice Flour or Garbanzo Bean Flour
1/2 tsp Garlic Powder or Garlic Salt
1/2 tsp Salt
1/4 tsp Pepper
1 Cup Buffalo Sauce
*optional 2 Scallions

  1. Preheat the oven to 450 degrees and grease a baking sheet with oil or line with parchment paper
  2. Chop the cauliflower into bite sized pieces and set aside
  3. In a mixing bowl, combine the water, flour, garlic powder, salt and pepper.  It should form a batter
  4. Dip each piece of cauliflower into the batter and place on the baking sheet
  5. Bake for 25-30 minutes
  6. While the cauliflower is baking, bring the hot sauce to a boil.  Let it simmer for 5 minutes until it reduces and thickens slightly
  7. When the cauliflower is done, put in a mixing bowl and coat with the hot sauce
  8. Top with scallions or parsley *optional

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Roasted Cauliflower with Lemon Tahini Drizzle

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Roasted Cauliflower with Lemon Tahini Drizzle

Roasted Cauliflower with Lemon Tahini Drizzle

1 Head Cauliflower
2 tbsp Chopped Parsley
3 tbsp Tahini Paste
3 tbsp Lemon Juice
2 tbsp Olive Oil
*if you want a thinner consistency you can thin it out with a splash of water

  1. Preheat the oven to 405 degrees
  2. Cut the cauliflower into small bite-size pieces 
  3. Lightly spray a baking sheet with olive oil
  4. Place the cauliflower on the baking sheet and bake for ~20 minutes or until golden brown.  
  5. While the cauliflower is roasting, whisk together the tahini, lemon juice and olive oil.
  6. When the cauliflower is roasted, drizzle with lemon tahini and top with parsley

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