Here’s another one for your plant based arsenal for this coming up Super Bowl. This one is very simple and it is also gluten free, it also gives your guest options, if they are vegan, vegetarians or meat eaters. They all will love this play on Buffalo wings.
1 cup brown rice flour
1 cup unsweetened almond milk
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
½ teaspoon sea salt
1 head of cauliflower cut into bite-sized florets
2 tablespoons melted coconut oil or olive oil
½ cup Louisiana hot sauce, cajun husband only Louisiana hot sauce 🙂
Preheat your oven to 450° and line a baking sheet with parchment paper.
Mix together the flour, almond milk, garlic powder, onion powder, smoke paprika and sea salt in a large bowl. Toss the cauliflower in the mixture, and then lay the pieces on the baking sheet.
Bake for 15 to 20 minutes, flip them half way into baking. The batter not he cauliflower should be solid and not running and doughy.
Remove the cauliflower from the oven and let the pieces cool for a few minutes. Add the oil and hot sauce together and whisk, until incorporated. Toss the cauliflower pieces in the hot sauce, and then place them back on the baking sheet.
Bake for another 10 to 12 minutes, until the hot sauce had adhere to the the cauliflower.
Serve the cauliflower bites with a side of ranch dressing and crudités.
Other day my family wanted to eat cajun flatbread pizza. It is really yummy. It’s basically sautéed onions, cajun sausage, spicy barbecue sauce and sharp cheddar cheese. Unfortunately, we did not have any flat bread. My hubby was about
to go and run out to the store and buy some, when I yelled, Stop!!! As though he was committing a crime. I will make the flatbread from scratch in my Super “Mama” Hero voice. LOL
Very easy! The funny thing is when I posted it on Facebook my friend from India asked me, “Is that Roti.” NO! It is Flat bread. My friend who is spanish asked me, “Is that Tortilla?” NO! It is flatbread. But hey it can be whatever you like.
Here is the recipe. This is a no yeast flatbread.
Enjoy! Remember to Set the Table with Love.
Italian Herb infused Flat bread
1 3/4 cup organic all-purpose flour
3/4 tsp salt
1/4 tsp baking powder
1/4 cup vegetable shortening
3 cloves, crushed garlic, Finely crushed
1/2 tbsp Italian herb blend ( I used a blend with a grinder, to get bigger chunks of herbs) optional
1/2 cup hot water
See those bubbles.
Sift the flour, salt, and baking powder to a mixing bowl. Add the shortening and garlic, and work into the flour with a pastry cutter until the mixture resembles coarse crumbs.Pour in the hot water and stir with a fork to combine. Pour mixture on a lightly floured surface and knead with your hands for about 3 minutes to form a smooth, soft dough. * Tip ~ If the flour get’s sticky add more flour to the dough, just a little at a time, until it is not sticky anymore. Put it back into the bowl, cover with a towel and let rest 20 minutes.Divide the dough into 6 balls, and roll between your palms of our hand until you have a soft smooth ball. With a rolling pin, roll out each ball of dough into a thin circle about 1/8-inch thick.
Preheat a dry cast iron or non-stick pan over medium-high heat. Place the flatbread in the hot pan and cook for one minute, or until small air bubbles appear. Flip over and cook for another minute. Flip again for about another minute. During this last flip you will notice the bread puffing up, this is what you want to see. You also want small charred spots to form on the bread as well.
Remove immediately from the hot pan onto a platter. You are ready to enjoy your flatbread, roti, tortilla? But never the less, Enjoy. They can be kept warm in the oven if you are not serving them all at once.
On this flat bread I added some olive oil, butter lettuce, walnuts and shaved parmiagiana reggiano and cracked black pepper and a dash of salt. Of course my men folk added the spicy cajun ingredients. I also use this recipe to make wraps and tacos.