Buffalo Cauliflower

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BUFFALO CAULIFLOWER

Here’s a tasty way to replace chicken wings. You can use ½ cup sunflower seeds in place of the cheese for a vegan option. Makes 4 light servings.

1 cauliflower, cut into 1‑inch florets

1 teaspoons sea salt, divided

2 tablespoons extra-virgin coconut oil or olive oil

1 onion, chopped

1 jalapeno pepper, finely chopped

2 garlic cloves, finely chopped

1 tablespoon Garam Masala Spice Blend

½ cup large-flake rolled oats

1 cup grated Parmesan cheese, optional

 

  1. Preheat the oven to 400°F. Lightly oil an 11 by 17‑inch roasting pan.
  2. Place the cauliflower in a large saucepan and cover with water. Add 1 teaspoon of the salt and bring to a boil over medium-high heat. Reduce heat to medium and boil just until stems are tender-crisp, 5 minutes. Drain, rinse with cool water, and drain again. Set aside.
  3. Meanwhile, heat the oil in a skillet over medium-high heat. Add the onion and sauté until soft and fragrant, about 6 minutes. Add the pepper, garlic, and spice blend. Cook, stirring frequently, 2 minutes. Turn the heat off and add the oats and remaining salt. Toss to mix well.
  4. Toss the cauliflower and onion mixture in the prepared pan until combined. Roast about 10 minutes or until the edges start to darken. Sprinkle with cheese if using and return to the oven for 2 minutes or until the cheese has melted.

 

Excerpted with permission from THE REDUCETARIAN SOLUTION: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet, edited by Brian Kateman, recipe by Pat Crocker. © 2017 by Reducetarian Foundation, Inc. TarcherPerigee, an imprint of Penguin Random House. Recipe photo by Ashleigh Amoroso. Please note that The Reducetarian Solution does not include recipe photos.

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