Super Bowl Buffalo Cauliflower Bites

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.

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Buffalo Cauliflower Bites

Ingredients:

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 🙂

Instructions:

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.

Gluten Free Dark Chocolate Cauliflower Brownies

WOW!! So my amazing friend Paula gave me a challenge to make a brownie for her son that hid cauliflower inside and it taste good. Well here is what I came up with.  This was an experiment and may need a little adjusting, so if you have any suggestions, please leave them in my comment box. But I am not bragging, these bad boys were pretty tasty.

Ingredients:

First things first, the cauliflower puree.  You can serve the rest as a side dish or convert it into a soup. But that’s another blog. You will only need one cup for the brownie recipe.

1 head cauliflower, 2 to 2 1/2 pounds

2 tablespoons melted coconut oil

1 teaspoon sea salt

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Gluten Free Dark Chocolate Cauliflower Brownies

Instructions:

Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in a steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there’s still a little texture there. Save 1 cup of steaming water.
In batches, put cauliflower in a food processor to puree. If you are having problems getting the cauliflower to puree add a little of the cooking water but as little as possible. With the motor running, add oil and salt.

Set a side.

Brownie Ingredients:

Dry
1 cup brown rice flour
1/2 cup cocoa powder
1/4 cup sorghum flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup ground organic raw cane sugar
1/2 cup dark chocolate chips ( cacao chips)

Wet:

1 cup cauliflower puree
1 Tablespoons flaxmeal
3 Tablespoons warm water
1 teaspoon apple cider vinegar
1/2 cup oil, canola oil

Directions:

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Gluten Free Dark Chocolate Cauliflower Brownies

Brownies:

Over a double boiler, on low heat, add the dark chocolate chips into the bowl and stir,until melted. Once melted set aside.  In another bowl add cocoa powder, chocolate chips, sugar, oil and mix together.

In a small bowl mix flaxmeal in the warm water and vinegar and let sit for few minutes about 3-4 minutes, this will be part of your egg, substitute. Add the flax meal mixture to the cocoa powder mixture.
In another bowl, combine all the remaining dry ingredients, stir and add to the cocoa powder mixture. Mix to combine well. Gently fold half of the melted chocolate into the mixture, you will use the other half as a glaze on top of the brownies.  If the mixture is too wet, add a little more cocoa powder. If too dry fold in more melted chocolate.
Spread the mixture into a parchment lined or greased pan. Press and even it out, using a spatula.
Bake 30-32 minutes at 375 degrees F. Bake till the toothpick an inch from the edge comes out with a few crumbs. Do not over bake as the brownie, it will dry them out and make them hard.
Remove from oven and allow to cool. Once cooled remove from the parchment lined pan and cut brownies in squares.  Add the remaining melted chocolate on top of each as a glaze. You can also add more chocolate chips if you like.

Buffalo Sauce Cauliflower Pizza with a Vegan Ranch White Bean Spread

Okay who doesn’t like pizza?  Who doesn’t like spicy buffalo sauce? Okay who doesn’t like Cauliflower? Alright put your hands down. LOL. 🙂  I love cauliflower. So, I was craving something spicy and pizza at the same time. I have heard of Buffalo wing pizza before, I think on television or saw it on a menu once, but buffalo sauce pizza. Hmm… How can we go Vegan or Vegetarian on this one?

I went Gluten Free Vegan on this recipe. It was super simple.  Now this recipe maybe spicy or not for you, so go with the level your GUT can take.

I used a pre made Gluten Free Vegan Pizza crust, that I found at Sprouts. This pizza crust  is in the section of their pre made meals and cheeses. I can not remember the name, but it is the only Gluten Free Vegan pizza-crust in that section.

Well here is what you will need and maybe a glass of water. Nah… That would not help anyway, according to food scientist, maybe some coconut water?

Enjoy!

Buffalo Sauce Cauliflower Pizza with a vegan Ranch Style White Bean Spread

Buffalo Sauce Cauliflower Pizza with a Ranch styled White Bean Spread

1 -2  pre made small pizza crust, drizzled with a little olive oil

2 Tbsp. olive oil 

2 cups cauliflower, chopped into florets ( you may have some left over, but the pizza crust come in a package of two)

1 tsp. garlic powder

1 tsp. paprika

1 /2 cup Louisiana  hot sauce or more.

Preheat the oven to 425°F.
In a large sauce pan.  Add the olive oil on medium low heat. Add the cauliflower and sauté until slightly tender, about 2-3 minutes. *NOTE: It will have to bake in the oven and that cooking time will get the cauliflower more tender.

Add the paprika and garlic on to the cauliflower and stir until all of the spices cover the veggies. Lower the heat and add the 1/2 cup of Louisiana hot sauce.  Stir the hot sauce into with the veggies, so it will coat the cauliflower completely. Here’s where your taste buds must take over. Give it a taste. See if you need more heat. Add more hot sauce according to your preference. *NOTE: If it’s too spicy, add just a little water at a time to decrease the heat. Keep the heat on, so the water can cook out of the cauliflower, if you decided to add it.

Once the cauliflower is drenched in hot sauce remove it from the heat, set aside.

Next:

Vegan  Ranch style White Bean Spread

1 can organic white beans

1 tbsp olive oil and 1/2 tsp  sea salt to seasoning the beans.

For Vegan Ranch flavoring

2 tbsp almond milk or coconut milk, unsweetened and original flavor
1 tsp garlic powder
1/4 tsp sea salt
1 tsp onion powder
1/4 tsp black pepper
2 tsp dried parsley
1 tbsp  apple cider vinegar, or lemon juice
1/4 tsp dried dill

Drain and Rinse the beans. Add the olive oil to a sauce pan. Add the beans and sea salt. Cook on a medium heat for 5 minutes. Stirring the beans. Remove from the heat, allow to cool down. Once cooled.  Add the beans to your food processor with all the rest of the ingredients, until very smooth. Taste to see if you need more salt or black pepper, you can also use cayenne pepper.

Next, add the bean spread to the lightly oiled pizza crust, spread it out evenly onto the crust.  Secondly, add the buffalo sauced cauliflower to the top of the white bean spread.  Nestling the cauliflower into the spread. Bake in the oven on 425 for as long as your pizza crust directions has instructed you. I cooked mines for 15 minutes. It is best to buy a pre made crust, because your toppings are already cooked.  If your pizza crust is frozen, allow it to thaw out before adding ingredients, so your ingredients do not burn before your crust is done.

I hope you enjoy this recipe and hey get adventurous and add your own twist to it. Try a Tuscan Pizza with veggies and a sundries tomato bean spread.

Set the Table with Love. 🙂

Vegan Sweet and Sour Cauliflower and Brussels Sprouts with Raw Zucchini and Yellow Squash Noodles

I made Sweet and Sour Cauliflower Lettuce Wraps.They were delicious. I took the leftovers and made this Sweet and Sour Brussels Sprouts with Raw Zucchini and Squash Noodles. Two meals by just adding sautéed brussel sprouts. Enjoy!

Ingredients:

1 head of cauliflower, broken into florets

10 medium brussels sprouts, outer layer peeled and cut in half

Olive oil to cover sauté pan

1 tsp smoked paprika

1/2 tsp cumin

Sea salt and pepper to taste

Directions :

Add the oil to the pan. Cook on medium heat. Add veggies and spices. Stir. Cook until cauliflower is slightly tender, or longer if you like softer veggies. I love a crunch. Allow the brussels sprouts to get a nice golden color on them. After the sauce is done add the veggies to your sauce. Stir and cook on a low heat for about 2-3 minutes to incorporate the sauce with the veggies.

Ingredients for the Sweet and Sour sauce:

1 tablespoon tomato paste

juice of 1 lemon

1/2 cup water

1/3 cup apple cider vinegar

4 tablespoons organic cane sugar

1 tablespoon gluten free soy sauce)

1 tablespoon cornstarch mixed with 1/4 cup water, fully dissolved

1/2 tablespoon Sriracha sauce

1 teaspoon ground ginger

1/2 teaspoon sea salt

1 cup diced pineapples

1/2 cup chopped red bell peppers

Directions:

In a large shallow sauce pan, heat the water, apple cider vinegar, ginger, sugar, soy sauce, Sriracha, and tomato paste over medium-low heat. Stir in the cornstarch mixture and stir until fully combined. Add the pineapple and bell pepper and continue to cook for about 5 minutes, stirring occasionally to prevent sticking. Add veggies and cook for another 2-3 minutes. Serve with Raw Zucchini and Squash Noodles or on Lettuce Wraps.

The Raw Veggies:

1 medium Zucchini

1 medium Yellow Squash

Cilantro for garnish

Directions:

Use a veggie spiral and make veggie noodles

If you do not have one you can julienne the veggies, thinly.

Add to a bowl. Top with Sweet and Sour Cauliflower and Brussels Sprouts mixture.

I garnished mines with cilantro and a little olive oil.

RAW Breakfast Burrito

I love making breakfast. It is truly my favorite meal of the day. So, I woke up this morning and I was craving a yummy burrito. Why? I do not know. I get weird cravings every now and again. But I wanted something clean and raw. I looked in the my fridge and was like, Eureka! I got it! A Raw Breakfast Burrito. This recipe is so versatile and easy to make. Add your own favorite veggies and spices to get a totally new experience. I hope you enjoy trying this Raw version of a Breakfast Burrito.

RAW Breakfast Burrito
RAW Breakfast Burrito

Ingredients: 

1 medium avocado, peeled and seeded

2 large chard leaves halves ( this will be your tortilla)

1/2 cup chopped organic baby bella ( mushrooms)

1/2 cup chopped red bell peppers

1/2 cup  sliced red cabbages

1/2 -3/4 cup grated cauliflower( this will be your cheese)

1 tsp of olive oil ( to massage into the chard leaves)

1 tsp of garlic powder

1 tsp or more of turmeric, (to color the avocados, this will make it look like a scrambled egg)

sea salt and pepper to taste

Directions: Mash the avocado with turmeric, sea salt and black pepper. Set a side. Take the chard leaves and drizzle a little olive oil on them. Massage the leaves,until they are covered with the oil. Add the avocado mixture. Next, Add all your veggies to the burrito, one on top of the other. I like to add my cauliflower aka cheese last. Spring a little sea salt, pepper and garlic powder if you like. You want to roll and tuck the chard until you have a nice burrito. Make sure to roll and tuck the chard toward your body. I like to cut it in half  to reveal all that yumminess. Enjoy!

Thin Crust Cauliflower Pizza Sticks

This recipe was created because I wanted to eat cauliflower, but you just can’t eat cauliflower. It needs to be created and honey child, please it needs to taste not like cauliflower. I found a great recipe on Food Mamma website. But of course like all recipes I don’t really follow them. I think you should make  food your own, so tweak this one as well.

The funny thing, my husband could not tell that this was cauliflower. He thought it was real bread, so mama did good, y’all ( in my southern voice).

Cauliflower “Bread” Sticks  adapted (From An Edible Mosaic)
1 1/2 cups grated cauliflower

1 teaspoon olive oil

1 cloves garlic, grated or minced

1 large egg, lightly beaten

4 1/2  oz white sharp cheddar, freshly grated and divided

1/2 cup parmesan cheese, 1/4 cup for topping

1  teaspoon dried Italian herb seasoning, divided

sea salt

pepper

chopped basil for garnish

Directions

Preheat the oven to 350F. Line a tray with parchment paper and spray it with cooking spray.
Grate the cauliflower, using a cheese grater or a food processor. Put the grated cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly.

To the bowl with the softened cauliflower, add the garlic, egg, 4 oz of the cheese, 1/2 cup  of the parmesan cheese, 1/2  teaspoon of the dried Italian herb seasoning (reserving 1/2 teaspoon for topping later), and a pinch of sea salt and pepper. Stir to combine and then spread on a sheet pan forming it into a pizza crust.

Bake until set and starting to turn golden, about 25- 30 minutes.

Preheat the broiler. Cut the crust into sticks. Slightly separate the pieces and sprinkle the remaining cheese on top along with the remaining 1/2 teaspoon dried Italian herb seasoning. Broil a couple of minutes until the cheese is melted and golden in spots.  Add basil. Serve hot or warm.