I was definitely skeptical about the idea of “hot wing” cauliflower until I actually tried it. This is by far the most delicious way I’ve eaten cauliflower! Even if you’re not a big fan of this cruciferous vegetables, I strongly suggest that you try it this way. The roasted flavor with the spiciness of the hot sauce is really on point. You might even eat a whole head of cauliflower in one sitting like I did.
1 /2 head of cauliflower, broken into florets
Olive oil, in a spray bottle (such as the Misto)
Salt, pepper, and garlic powder, to taste
1 tablespoon butter + 1 tablespoon olive oil
1/4 cup Frank’s Red Hot Sauce
2 tablespoons (or more!) Sriracha chili sauce
1. Line a baking sheet with aluminum foil and spray with olive oil. Lay the cauliflower florets on the aluminum foil in a single layer and spray with additional olive oil until lightly coated.
2. Bake the cauliflower at 400 degrees F for about 25 minutes, or until the cauliflower is tender and starting to brown slightly.
3. Melt the butter with olive oil in a large skillet. Add the cauliflower and cook until it’s browned on all sides, about 5 minutes.
4. Turn the heat off and add salt, pepper, garlic powder, and hot sauces. This part can be adjusted to your taste preferences. If you like it saucy, add more Frank’s. For a spicier cauliflower, get heavy handed with the Sriracha squirt bottle.
I’ve used cauliflower as pizza crust and as mashed potatoes in shepherd’s pie, but I hadn’t tried “ricing” my cauliflower until yesterday. I’m happy with the result. Here’s a recipe for cauliflower risotto with fragrant roasted mushrooms, white wine, thyme, and peas!
1 head of cauliflower
8 oz package of mushrooms
1 cup finely chopped onion
1.5 cups frozen petite peas
1.5 cups chicken broth
1/2 cup white wine
2 tbs white wine vinegar
1/4 fresh thyme, chopped
1 tbs minced garlic
1 tbs olive oil, additional in a mister
Salt and pepper to taste
1. Break the cauliflower into florets and process raw in a blender or food processor until it reaches “rice-like” texture. Do this in batches, or else your cauliflower might just turn to mush.
2. Preheat oven to 350 degrees. Slice mushrooms and place on a lightly greased baking sheet. Spritz with olive oil mister or cooking spray. Bake for 10-12 minutes.
3. Sauté onion with olive oil in a large stockpot. Add the garlic after 3 minutes. Add the white wine and simmer for a minute. Add the chicken broth and bring to a boil.
4. Add the cauliflower rice, green peas, thyme, wine vinegar, and roasted mushrooms. Stir together and simmer for 5-10 minutes to bring the flavors together. Season to taste with salt and pepper.
If you’re avoiding legumes, leave the peas out and add carrots instead. Enjoy this risotto with chicken or yummy Swedish meatballs like I did!
Cauliflower is one of the most versatile vegetables! I made this curried version to serve with my Moroccan turkey meatballs this week. Try it- you’ll love it!
1 head of cauliflower, broken into florets
1 medium sweet onion, quartered and segments separated
1/3 cup olive oil
3 tbs red wine vinegar
1 tsp ground cumin
1 tsp ground coriander
2 tsp curry powder
1 tsp paprika
1 tsp salt
1. Preheat oven to 450 degrees. Place cauliflower and onion pieces on a baking sheet lined with aluminum foil.
2. In a bowl, combine all remaining ingredients to make a curry marinade. Pour this all over the cauliflower and onions. Stir them around on the baking sheet to coat well.
3. Roast for 25-30 minutes, turning the pieces over once midway through. They are done when fork tender.
Yum yum yum!
A few weeks ago one of my coworkers made a brilliant shepherd’s pie with cauliflower mash. I decided to make my own shortcut version:
1 lb ground lamb, turkey, chicken, or beef
2 cups frozen diced vegetables
1 tbs olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp tomato paste
1 tsp rosemary
1 tsp thyme
Salt & pepper to taste
1 head cauliflower
1/2 c shredded white cheddar
1-2 tbs butter (optional)
1. Preheat oven to 400 degrees. Break the head of cauliflower into florets and stream in a steamer basket until tender (approx 10 mins).
2. Make the meat filling by sautéing onion in the olive oil. Add garlic. Once fragrant, add the ground meat. Once browned, add the frozen veggies, tomato paste, and seasonings. Spread the mixture in a large casserole dish or a series of small ones.
2. Purée the cauliflower and egg in a food processor or blender. Add salt, pepper, and butter (if desired). Top the meat in the casserole dish with this cauliflower mash. Sprinkle cheese on top.
3. Bake for about 20 minutes and broil for a few mins longer at the very end. Serve with sliced chives on top.
Yum! This recipe is husband approved.
My coworker made the most amazing sugar detox meal! I’m pretty excited to share this genius idea of hers.
Over the weekend, she went out to Cheesecake Factory and really wanted to try the shepherd’s pie, but decided to make her own healthy version at home. Here’s the result!
This dish is so good, I could eat it every day! Thanks for letting me have some and for sharing the recipe:
1. For the cauliflower mash: steam cauliflower florets until tender. Mash them with 1/4 cup of cream and butter to taste. Add a bit of shredded mozzarella and one egg to get the mixture to bind. Season with a bit of garlic.
2. For the base: brown 1 lb of ground turkey in a pan. Season with salt, pepper, and oregano. In a separate pan, sauté shredded carrots, shredded green beans, shredded onions, and shredded tomatoes. All this shredding can be done in a food processor! Combine the turkey and veggies in a casserole dish.
3. Top the meat and veggie mixture with cauliflower mash and sprinkle with parmesan cheese. Bake at 375 degrees for 30 minutes. Broil to get the cheese golden and bubbly for the final 2-3 minutes.
Can’t wait to make this! It’s so satisfying and you won’t even miss the potatoes.