Buffalo Style Cauliflower Bites

It is AH-mazing how fast we go through Frank's Red Hot Sauce.  I'm not saying this to be paid for it by the way.  I am saying this because it is the truth.  I have always loved it.  Now my dh and 10 year old daughter go through it like crazy.

In the 80's, I started to sprinkle it on my popcorn as a butter alternative.  I nearly always do that when I eat popcorn.  Its my favorite.  Why not sprinkle on cauliflower says all the pics on Pinterest that I have seen.  Of course! For my other daughter this could be a real boom to her vegetable eating. I am waiting until she gets up to see how that goes... I'll let yah know.

For me, these juicy, Buffalo style cauliflower bites ROCK THE HOUSE.  Swoon! This will be made over and over again in this house I can tell already.

Buffalo Style Cauliflower Bites

1 small head of cauliflower
1/4 cup butter
1/4 cup Frank's Red Hot Sauce
2 teaspoons freshly squeezed lemon juice
salt to taste

Heat oven to 400F.  While it is heating, melt butter in microwave and then, mix in Franks Red Hot Sauce and lemon juice.  Stir until combined.  In a bowl combine cauliflower bites with sauce.  Spread on cookie sheet spacing as much as possible.  Place cookie sheet in the middle of the oven, bake 15 minutes, move around on cookie sheet to ensure even roasting.  Sprinkle with salt and place back in the oven for ten to 15 more minutes or so.  You want to make sure it is fork tender before removing.

I sprinkled extra Frank's on mine when I went to eat it.  Yes, it was a very good thing.

Cauliflower Ceci Bean Tacos

I know, cauliflower everything.  You see it everywhere.  Just like kale.  Every way you can imagine eating cauliflower.  I have to say, this is one of my new, favorite ways of eating cauliflower.
Very tasty and easily translated into tacos.  Next time, we will have it with slaw, which is like, all over Pinterest.  Believe me, there will be a next time.  It was a great, healthy, low calorie meal.

Cauliflower Ceci/Garbanzo Bean Tacos

2 cups or one can ceci beans, drained
4 cups cauliflower, chopped into 1/2 inch pieces
1/4 cup taco seasoning (store bought or home made, see below.)
1 tablespoon of brown sugar
1 tablespoon of oil
1/4 cup cilantro
salt and pepper to taste

Toss the cauliflower and chick peas with the seasoning and sugar and then drizzle oil over top.  Mix completely and bake at 375ºF for about 20 to 30 minutes.  It should be nice and tender.  Remove from baking sheet and toss with cilantro.  Serve with tacos, cheese, sour cream, whatever way you like your tacos.


Taco Seasoning

1/4 cup chili powder
1 tablespoon (heaping) garlic powder
1 tablespoon (heaping) onion powder
1 tablespoon (heaping) oregano
2 tablespoons salt
2 1/2 tablespoons pepper
1/4 cup cumin
2 tablespoons (heaping) paprika
1 tablespoon chipotle powder (if you can find it and you like the heat)

Add 1 tablespoon of corn starch or arrow root powder to 1 pound of meat.  This is in the packets of seasoning that you buy in the store.  It makes the "saucey" consistency when  you add the water and the tomato paste.

Note: I did not do the tomato paste and water for the cauliflower but I probably will try adding it next time.  Or not.  Because why mess with a good thing.

Greek Cauliflower Flatbreads

I have been wanting to try this idea for quite some time.  In a way, it is a lot like the concept of a potato pancake but no frying- much healthier.  Cauliflower does not really have that much starch either.  So it is a total score.  When trying to keep your calories low this meal* ranks right up there at the top.  I totally would make it again and maybe even play with some other flavors in it as well.

Greek Cauliflower Flatbreads

*Normally you would use Parmesan cheese.

3/4 head cauliflower
2 large eggs

2 tablespoons of chickpea flour
salt and pepper, to taste

1 teaspoon Greek seasoning or a seasoning of your choice

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

Cut cauliflower up into small pieces, and pulse in a food processor until about the consistency of couscous.It will make about 2 cups packed.

Place the cauliflower in a microwave-safe bowl and heat for 2 minutes, stir and repeat. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Use dish washing gloves as it is very hot.

 

In a medium bowl, lightly beat the eggs. Add in cauliflower, Greek seasoning, salt and pepper. Mix until well combined. Use your hands to shape 8 small "tortillas" on the parchment paper.

Bake for 10 minutes, carefully flip, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.

The total calories for this recipe is about 240.  I made 8 tortillas- so they are about 30 calories a piece.

*The meal above is approximately 220 calories. 

Sweet Potato and Cauliflower Fritters

We just made it through many birthday parties around here.  It gets a little busy after Christmas, or rather it just stays busy.  I have none of that Christmas let down.  My daughters always have to have parties with their friends as well as parties with the family.  That usually makes for about four parties.  I am not complaining mind you, its just busy.

I was thinking today about the quick passage of time, the way time speeds up as you get older.  I remember when I saw the American Freedom Train as a little girl.  I thought about how our country was started 200 years ago.  Wow, that sure was a long time ago, I thought.  Now, its not nearly as long as I used to think it was.  If  a person lives to 100 that would be half the time.  Its just really a few generations.  It will be 250 years next year that our country was founded.  How quickly that went.

Now onto fritters!

Cauliflower and Sweet Potato Fritters
Recipe adapted from BHG.  Find the original here.

3 pounds sweet potatoes (about 5 medium), peeled and cut into 1 1/2- to 2-inch chunks
1 small head cauliflower (2 pounds), cored and broken into 1 1/2- to 2-inch florets
2 tablespoons olive oil
1 medium red onion (1 cup), peeled and cut into chunks
2 cloves garlic, chopped
2 teaspoons finely chopped sage
2 teaspoons finely chopped rosemary
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 egg
3/4 cup all-purpose flour
1 1/2 cups panko bread crumbs

Oil for frying such as vegetable or corn

Preheat oven to 400 degrees F.  Place cut sweet potatoes and cauliflower on a baking sheet. Drizzle with olive oil and toss with salt and pepper. Divide them on the baking sheet- cauliflower on one side, sweet potatoes on the other side. Roast, uncovered, for 30 minutes or until browned and just tender, stirring halfway through. Let stand 10 minutes.

In a food processor combine onion and garlic; pulse until finely chopped. Transfer to a very large bowl. Add cauliflower to processor and pulse until chopped; transfer to the bowl with onion. Process sweet potatoes, half at a time, in food processor until coarsely mashed. Add to bowl with cauliflower.
Add sage, rosemary, salt, 1/2 teaspoon black pepper and cayenne pepper to bowl with potato mixture. Stir to combine. Add egg and flour and stir to combine. Cover and refrigerate potato mixture for at least 2 hours or up to 2 days.

Add 1-inch of oil to a large skillet; heat over medium heat for 10 minutes or until 350 degrees F. Place panko in a shallow dish. Using a 1/3-cup measure, shape the sweet potato mixture into 16 balls and roll in panko to coat. Place a little piece in the oil. If the oil goes to work immediately than your oil is hot enough- if not then it probably isnt and that means taht your fritter is going to absorb a lot of oil. Place fritters in skillet, 5 or 6 at a time, and cook for 6 to 8 minutes or until browned and heated through (160 degrees F), turning to brown evenly. Transfer to a paper towel-lined tray to drain. Serve warm.