Buffalo Chicken Wings with Ranchy Cauliflower

D made these.  I'm not sure why but I suddenly had a huge craving for wings (I don't like wings).  When I found this recipe and asked if we could have it, he said, "Sure."

He changed some things around, like, he cooked the chicken first and then the cauliflower. He also just put the celery on the side, and gave me a bottle of Ranch, and himself a bottle of Blue Cheese to go with it.

We both liked them.

Buffalo Chicken Wings with Ranchy Cauliflower

Photo by ALB

Our wings are broiled rather than deep-fried, which reduces greasiness and calories. Served with a side of sauced-up cauliflower to help tone down the spiciness and sneaking a few extra vegetables into game day makes this sheet-pan dinner just as healthy as it is delicious.

Servings: 4
Serving size: 4 wings and 1 cup cauliflower
Prep: 15 m
Ready In: 35 m

Ingredients
4 cups cauliflower florets (about 1 pound)
1 tablespoon extra-virgin olive oil
½ teaspoon dried dill½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of kosher salt
1 1/2 pounds chicken wings, separated at the joint (buy 16 wings)
1/4 cup Buffalo-style hot sauce, such as Frank's RedHot
3 tablespoons ketchup
1 1/2 tablespoons cider vinegar
1 tablespoon butter
1/4 teaspoon ground pepper
1/2 cup thinly sliced celery

Preparation
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet.

Toss cauliflower with oil in a large bowl. Combine dill, garlic powder, onion powder and salt in a small bowl. Sprinkle the mixture over the cauliflower and toss to coat. Arrange in an even layer on one side of the wire rack. Arrange chicken on the other side.

Bake until the cauliflower is tender, about 20 minutes. Remove from oven and transfer the cauliflower to a plate. Increase oven temperature to broil. Broil the chicken 8 inches from the heat source, turning once halfway through, until browned and an instant-read thermometer inserted in the thickest part registers 165°F, 8 to 10 minutes.

Meanwhile, combine hot sauce, ketchup, vinegar, butter and pepper in a large saucepan. Heat over medium-low until the butter melts, about 2 minutes. Cover and remove from heat.

Add the chicken to the sauce and toss to coat. Sprinkle with celery and serve with the cauliflower.

Nutrition information
Per serving: 280 calories; 19 g fat(6 g sat); 3 g fiber; 10 g carbohydrates; 19 g protein; 74 mcg folate; 110 mg cholesterol; 5 g sugars; 2 g added sugars; 577 IU vitamin A; 53 mg vitamin C; 48 mg calcium; 1 mg iron; 770 mg sodium; 602 mg potassium
Nutrition Bonus: Vitamin C (88% daily value)

EatingWell Magazine, January/February 2019

12 Smart Points (my additions/subtractions at 4 servings)

Crusty Baked Shells and Cauliflower

My friends O and T have been busting each other's chops about cauliflower lately. T thinks it is the most vile food on the planet, and O makes rice out of it (just stop!).

So I guess because it comes up a lot on Facebook, it was a keyword for pinterest. Or maybe because I eat it 2-4 times a week.  But seriously a recipe that is pretty much Mac and Cheese with added Cauliflower?  Yes please.  After looking at it, I knew it should have chicken because the only time I have ever liked capers was when chicken was involved.  I told D about this with the added chicken and he said ok.

It was a little on the dry side but still good.  Pretty much a really good casserole.  D, of course, added more capers to his portion.  And he added butter to the bread crumbs because bread crumbs on top a casserole need butter.  It wasn't really Weight Watcher friendly, but that's why they have those extra points that you can eat.

D said next time to get fresh ricotta instead of the stuff from the milk aisle.  OK.

We didn't have a side.

Crusty Baked Shells and Cauliflower

Photo by ALB

Recipe adapted from Ina Garten
Total:1 hr
Active: 30 min
Yield: 6 to 8 servings (we got 6)
Level: Easy

Ingredients
Kosher salt and freshly ground black pepper
3/4 pound medium shells
Good olive oil (didn't use)
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tablespoons roughly chopped fresh sage leaves
2 tablespoons capers, drained
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tablespoons freshly grated Italian Pecorino cheese
2 tablespoons minced fresh parsley leaves
(added 1 TBSP of butter, melted)
(added 1 pound of 1-inch cut up chicken breast, cooked).

Directions
Preheat the oven to 400 degrees.

Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.

Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.

Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper (and chicken) to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil (used melted butter) in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

18 Smart Points (my additions/subtractions at 6 servings)

North-African Spiced Chicken with Roasted Cauliflower

I got this recipe from M, who happened to post it on Facebook one night, while I was scrolling through.  Actually, she posted all the ingredients and I asked her for the recipe.
Anyway she took a picture of the recipe and D made it.

We agreed with M, that it needed more spice.  But for how easy D said it was, we could have again.  The original recipe called for carrots, but carrots on their own are gross so we used cauliflower.

North-African Spiced Chicken with Roasted Cauliflower

Photo by ALB

Ingredients
1 TBSP Ancho chile powder
2 teaspoons ground caraway seeds
2 teaspoons ground coriander seeds
1 1/2 teaspoons ground cumin seeds
1 teaspoon coarse black pepper
1 1/2 teaspoons kosher salt
1 TBSP extra-virgin olive oil
4 chicken hindquarters (1.5 pounds)
1 head of cauliflower
Grated zest and juice of 1 lemon
1/4 cup fresh cilantro leaves

Preparation
Preheat oven to 400.

Combine spices through salt and rub evenly over the chicken

Heat a large oven-proof skillet over medium-high heat.  Add the olive oil and swirl to coat the bottom of the skillet.  Add the chicken and cook until browned, turning, once, about 10 minutes.

Remove the chicken from the skillet and set aside on a plate. Add the cauliflower and 1- 2 TBSP of lemon juice to the skillet, scraping up and browned bits stuck to the pan. Place the chicken in the skillet. Transfer the skillet to the oven and roast for about 30 minutes, or until the internal temperature of the chicken is 180 and the cauliflower is just tender.

Drizzle the remaining lemon juice over the chicken and cauliflower. Sprinkle with the lemon zest and the cilantro just before serving.

Baked Italian-Style Cauliflower

So when I first came across this recipe, I really thought it was a side dish.  And looking at it more closely, I saw it was a meal.  Then I thought it had a lot of cheese.  No.  Perhaps I should read recipes more closely, rather than make them up in my head.

So after all that, I decided we should have it.  When I was making the grocery list, I noticed it didn't have a full pound of ground beef.  I decided it needed to, only because we have a habit of putting a half pound of ground beef back in the freezer never to be heard from again, and thus it is a waste of money.

So anyway, D made this.  It pretty much tasted like meat sauce on top of cauliflower. It wasn't something I'd ever put together on my own, but it was pretty good.  The portions were huge.

We had with a salad, but really, at least I would have been fine with just the main dish.

Baked Italian-Style Cauliflower

Photo by ALB

Serves 4 (serving size: about 2 cups)
Hands-on: 28 Minutes
Total: 28 Minutes

Ingredients
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin (we used 1 pound of 93/7)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
2 ounces pitted kalamata olives, coarsely chopped (we didn't use)
1 1/2 pounds cauliflower, cut into florets
Cooking spray
1 ounce French bread baguette, torn into 1-inch pieces (used bread crumbs)
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.

2. Preheat broiler.

3. Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.

4. Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.

Nutritional Information (without any modifications that we made)
Calories: 306; Fat: 14.9 g; Sat fat: 4.3 g; Mono fat: 7.8 g; Poly fat: 1.2 g; Protein: 16.3 g; Carbohydrate: 46.8 g; Fiber: 5.3 g; Cholesterol: 33.9 mg; Iron: 2.3 mg; Sodium: 667 mg; Calcium: 145 mg

Cooking Light, OCTOBER 2011

Cauliflower Gratin with Queso Cotija

We had bought Cotija Cheese last week and were looking for recipes to use it up.  I found this recipe, which since it is Cauliflower and Cheese, I was all over. I showed D; he said ok.

It took a long time.  D said next time he would blend the Cotija with the cream.  The original recipe called for salt and pepper but D didn't use any.

We would have again.

Cauliflower Gratin with Queso Cotija

Adapted from Sunset
Yield: 8 servings

Photo by ALB

Ingredients
2 heads cauliflower (3 lb. total), rinsed
3/4 cup whipping cream
1/4 teaspoon cayenne
1 pound fresh poblano chiles, roasted, peeled, seeded, and cut into strips
5 ounces cotija cheese, shredded

Preparation
1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.

2. In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.

3. Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

Nutritional Information from My Fitness Pal
Calories: 192; Total Fat: 13 g; Saturated Fat: 8 g; Monounsaturated: Fat 2 g; Polyunsaturated: Fat 1 g; Trans Fat: 0 g; Cholesterol: 40 mg; Sodium: 230 mg; Potassium: 634 mg; Total Carbohydrate: 14 g; Dietary Fiber: 5; Sugars: 5 g; Protein: 8 g

Rigatoni and Cauliflower al Forno

This recipe popped up on Facebook around the end of the year.  It was in the NY Times's best recipes or something.  It's cauliflower and pasta.  So of course, I pinned it.

D made it. I liked it better than he did.  He is not a fan of breadcrumbs on pasta, where as I like the texture.

We had 4 portions which were huge, and calorie-wise, it was also huge.  But duh, we rarely ever eat 4oz of pasta each, so a lot stems from there.  Overall, I would have again. I'm not sure about D.

We had with a salad. No picture because Lompoc ate the SD Card.

Rigatoni and Cauliflower al Forno

DAVID TANIS
Time: 1 hour
Yield: 4 to 6 servings

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.

Featured in: Cooking With Cauliflower, A Feisty Vegetable That Can Take A Punch/ DAVID TANIS

INGREDIENTS
1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
½ teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
½ cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

PREPARATION
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.

Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.

Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.

Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)

Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Nutritional Information (from My Fitness Pal)
Servings 4.0
Calories: 742; Total Fat: 24 g; Saturated Fat: 11 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 64 mg; Sodium: 818 mg; Potassium: 627 mg; Total Carbohydrate: 105 g; Dietary Fiber: 10 g; Sugars: 12 g; Protein: 33 g

Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

It's Cauliflower, which is one of my favorite vegetables.  It was good.  I would have again.

We had with Mushroom Asiago Chicken.

Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Photo by ALB

Total Time: 20 min
Prep: 5 min
Cook: 15 min
Yield:5 to 6 cups roasted cauliflower florets, 6 to 8 servings (We got 4 servings)
Level:Easy

Ingredients
5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil (used 2 TBSP)
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Directions
Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Nutritional Information from MyFitnessPal
Calories: 132; Total Fat: 8 g; Saturated Fat: 2 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 3 mg; Sodium: 701 mg; Potassium: 664 mg; Total Carbohydrate: 13 g; Dietary Fiber: 5 g; Sugars: 5 g; Protein: 6 g

Recipe courtesy Emeril Lagasse, 2003

Broccoli and Cauliflower Salad

I'm always looking for new ways to make cauliflower and broccoli because they are my favorite 2 vegetables.  I believe NCBeaches posted this to her Pinterest page, and I repinned it.  If that's not the case, I don't know where I found it. 

Anyway D made it, and it came together very quickly.  He thought it tasted like sweet vinegar and I thought it tasted like Russian Dressing.  Both of us liked it but neither tasted the Old Bay (so maybe more next time?).

We had with Bottle O' Beer Chicken Thighs. 
Would have again.

Broccoli and Cauliflower Salad

Photo by ALB

Number of servings: 4
Adapted from Melissa d'Arabian

Ingredients
1/4 red onion, thinly sliced
2 slices bacon, cut in small pieces, cooked to crisp

1/2 bunch broccoli, cut into small florets (about 1 1/2 cups)
1/2 small head cauliflower, cut into small florets (about 1 1/2 cups)
2 tablespoons sugar
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoons vegetable oil
1/4 cup light mayonnaise (we used Hellman's)
1/2 teaspoon Old Bay (perhaps use more)
1/2 tsp Kosher salt
1/4 tsp ground black pepper

Preparation
Place the bacon, broccoli, cauliflower and onions in a large salad bowl.

In a small bowl, whisk the sugar, vinegar and Dijon mustard. Slowly drizzle in the oil, whisking to make an emulsion. Mix in the mayonnaise and seafood seasoning. Season with salt and pepper.

Pour the dressing over the vegetables and toss.

Nutritional Information from My Fitness Pal
Calories: 140; Carbs: 13; Fat: 9; Sat Fat: 1; Protein: 3; Sodium: 627; Fiber: 2; Sugar: 6

Cauliflower Tots

So way back when (like 2000 ish), I started seeing recipes for "mock" foods.  Like guacamole made with peas, and mashed potatoes made with cauliflower.  Nothing ever seemed appetizing, mostly because I didn't see the point of disguising food.  You either like something or you don't.  It's like when you see that I've omitted olives from a recipe.  No amount of cheese or spices is going to cover up the horrid taste of olives.

So back to the post.  I've been noticing more and more cauliflower disguising.  Now, I'm not sure the point.  I love cauliflower.  I like it raw, boiled, microwaved, roasted, etc.  When I hear people tell me how great their mashed cauliflower potatoes are, they seem to add, "Especially after you add a cup of butter to them."

So I'm not really sure why I decided we should try a disguise food.  But I did, D said ok, and he made Cauliflower Tots.  We had with burgers.

We eat regular tots probably once a month.  So it isn't like I've gone years without these. It's probably been 2-3 weeks.  He made them.  I know they were a pain in the ass to make, since he left a lot of the mix off the baking sheet.

The taste...they tasted like cauliflower pellets.  I felt cheated.  I don't get this fad.  I felt we totally wasted a head of cauliflower.  For what it was, it was like we should have cooked some cauliflower and thrown some ketchup on it.

I think we'll wait another 13 years to have another Disguise Food.

Cauliflower Tots

Photo by ALB

Skinnytaste.com
Servings: 4
Serving Size: 8 tots

Ingredients
2 cups cooked cauliflower florets, finely chopped *see note
1 large egg
1 large egg white
1/2 cup onion, minced
3 tbsp minced fresh parsley
1/2 cup reduced fat sharp cheddar cheese, grated
1/2 cup seasoned breadcrumbs
salt and pepper to taste
cooking spray

Directions

Note: to cook the cauliflower florets, steam a little over 2 cups raw cauliflower florets in a little water covered for for 4 to 5 minutes or until tender but not mushy, then drain well and dry on paper towel, then using a knife finely chop and set 2 cups aside.

Preheat oven to 400°F. Spray a nonstick cookie sheet with cooking spray.

In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16-18 minutes, turning halfway through cooking until golden.

Makes about 32 - 34 tots

Nutritional Information
Calories: 148; Fat: 5 g; Protein: 10 g; Carb: 16 g; Fiber: 3 g; Sugar: 2 g; Sodium: 397 mg (without salt); Cholesterol: 47 mg

Broccoli Cauliflower Casserole Recipe

This recipe needs a little help.  It is good, but it needs some more flavor.  D and I had it with the Guinness Chicken, and it had a good consistency, just not a lot of taste.  I think it needs some more salt, maybe some garlic (D put garlic powder on his leftovers), and some more pepper.  Or maybe our seasoning was too old/stale.

Still I liked it enough (I love Broccoli and Cauliflower) that I would play with the recipe.

Suggestions:
Flavored Bread Crumbs
Add fresh garlic to the onion mixture
Use a better Parm Cheese
Add more Italian Seasoning, pepper and Garlic Salt
Add some salt

Broccoli Cauliflower Casserole Recipe

Photo by ALB

Prep Time: 20 mins
Cook Time: 40 mins
Serves: 10

This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.

Ingredients
1/2 cup plain dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning , divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cubed

Directions

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

Nutritional information
Total Calories: 179; Sodium: 432mg; Fat: 11g; Carbohydrates: 13g; Cholesterol: 31mg; Protein: 7g; Fiber: 3g

Make Ahead: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate. Bake as directed.

Recipe by McCormick

Roasted Chile Lime Cauliflower

I found this recipe on Pinterest. I really can't remember if it was on a friend's page or it was a suggestion because I liked something else. Anyway the pin links back to Laaloosh.  Anyway,  D and I decided to have it.

It definitely has a kick to it.  But we both liked it.  We had with Jalapeno Popper Chicken.

Will have again.

Roasted Chile Lime Cauliflower

Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 6
Serving size is about 3/4 cup

Photo by ALB

Ingredients
1 medium/large head cauliflower, chopped into florets
2 tsp chipotle chili powder (use 1/2 - 1 tsp if you don't want heartburn and to need a glass of milk)
1 tsp garlic powder
1 tsp cumin
1 tsp salt 1/2 tsp pepper
2 green onions, chopped
Juice of 1 lime

Instructions
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and mist with non-fat cooking spray.

Lightly mist cauliflower florets with non-fat cooking spray or an olive oil mister.

In a large bowl, toss cauliflower with chili powder, garlic powder, cumin, salt, and pepper.

Place cauliflower on baking sheet and place in oven. Roast until tender, about 15-20 minutes.

Remove from oven and place cauliflower into serving bowl. Top with green onions and squeeze fresh lime juice all over the cauliflower.

Nutritional Information:
36 calories; 0g fat; 7g carbohydrates; 2.5g protein; 3.5g fiber

Laaloosh, August 2013

Spiced Roasted Cauliflower

We had this as a side to Grilled Thai Chicken Breasts with Herb-Lemongrass Crust.  D didn't leave it in for the full 40 minutes because he thought it would get soft and he likes hard-roasted cauliflower.  I don't have a preference.

The taste was really good and complemented the Chicken very well.

Another find from Pinterest.  The recipe came from A Couple Cooks.

Spiced Roasted Cauliflower

Photo by ALB

Serves 4 as a side
From A Couple Cooks

Ingredients
One head cauliflower
One lemon
4 garlic cloves
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 to 2 teaspoons olive oil
Fresh ground pepper

Preparation
1 Preheat the oven to 450°F. Chop the cauliflower into bite-sized pieces. Mince the four garlic cloves. Zest the lemon. In a small bowl, combine 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoons paprika, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon kosher salt.

2 Line a baking sheet with parchment paper. Place the cauliflower onto the sheet. Mix with lemon zest, garlic, and spice mix. Drizzle with 1 to 2 tablespoons olive oil, and lots of fresh ground pepper. Stir to coat evenly.

3 Bake for about 40 minutes, until tender, stirring occasionally.

To serve, squeeze on some fresh lemon juice and add a bit more kosher salt to taste. Serve warm.

Nutritional Information from MyFitnessPal
Calories: 86; Carbs: 14; Fat: 3; Protein: 5; Sodium: 307; Fiber: 6

Ingredients used for NI
Cauliflower - Raw, 1 head, large (6-7" dia)
Lemon Zest - Lemon, 1 Tbsp
Generic - Fresh Garlic Clove, 4 Clove (3.0 g)
Spices - Cumin, 2 tsp
Spices - Coriander, 2 teaspoon
Spices - Paprika, 1 tsp
Mccormick - Crushed Red Pepper Flakes, 0.5 tsp
Morton - Coarse Kosher Salt, (1/2 tsp)
Oil - Olive, 2 tsp

Buffalo Cauliflower and Buffalo Chicken Bites

So I hate Buffalo Wings. For a long time I thought it was the sauce. And then I had Buffalo Chicken Dip. It wasn't the sauce. It was the wing. I don't see the point. Put the sauce on a normal piece of chicken and fine. But it is too much work and too much calories for that little bit of payday.

So lo and behold I found this recipe on Pinterest from my friend Nikki. It can be attributed back to Persnickety Plates.  I told D I was making this.  Then I thought that we probably should have some meat, so I picked up some chicken breasts to make into bites.  I actually made most of both recipes.

Make the Cauliflower first, so that you don't cross-contaminate with the chicken.

The outcome...we devoured everything, but I liked the cauliflower better.  It melted in my mouth.  D liked it. Since chicken is his favorite food, I didn't bother to ask him if he liked it better.  We definitely would have again.

Buffalo Cauliflower and Buffalo Chicken Bites

Photo by ALB

Serves: 2-4 as an appetizer (or 2 if you're eating it for dinner as a meal)

Ingredients
1 head of cauliflower
(1 lb of skinned, boneless chicken breast if you are doing chicken bites, too)

For the batter:
1/2 cup all purpose flour
1/2 cup water
dash of Frank's Wing Sauce (or Frank's Original Hot Sauce)
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
(Make again if you are making Buffalo Chicken Bites)

For the buffalo sauce  (if you are making the Buffalo Chicken as well, double this part.)
1/4 cup Frank's Wing Sauce
1 1/2 Tablespoons salted butter, melted (this was originally 3 but I lowered it)

Directions
Preheat the oven to 450 degrees.

Line a baking sheet with tin foil and spray with non-stick spray, and set aside.

Wash your head of cauliflower and cut into pieces.

In a medium bowl, mix together the batter ingredients. It will be fairly thick.

Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.

Bake for about 15 minutes until the batter just hardens.

Prep the chicken the exact same way (you only need to cook for 8 minutes)

In a small bowl, mix together the buffalo sauce ingredients.

Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.  (D and I dipped the cauliflower).

Put back into the oven and bake for 7 more minutes, until the sauce has mostly dried and the cauliflower is crispy. (We poured the remaining sauce all over the chicken and stuck it back in, about 5 minutes).

Remove from the oven, let cool, then enjoy!

Nutritional Information from My Fitness Pal
Servings 2
Buffalo Cauliflower
Calories: 249; Carbs: 38; Fat: 9; Protein: 9; Sodium: 1156; Fiber: 10

Buffalo Chicken Bites
Calories: 416; Carbs: 22; Fat: 11; Protein: 55; Sodium: 1444; Fiber: 3

Israeli Cauliflower with Panko

Well, as far as getting excited for cauliflower, this would rank up in the high excitement range. It was good. It was huge. It looked easy.

I would have again. D and I each had 2 servings.

Israeli Cauliflower with Panko

You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans.

YIELD: 8 servings (serving size: about 2/3 cup)
COURSE: Side Dishes/Vegetables

Ingredients
6 cups cauliflower florets
2 tablespoons water
3 tablespoons olive oil, divided
1/2 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.

2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.

3. Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; sauté 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt, and pepper; toss to combine.

Nutritional Information
Calories: 78; Fat: 5.3g; Saturated fat: 0.7g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 0.6g; Protein: 2g; Carbohydrate: 6.7g; Fiber: 2g; Cholesterol: 0.0mg; Iron: 0.4mg; Sodium: 181mg; Calcium: 18mg

Cooking Light DECEMBER 2009

Roasted Cauliflower Pasta

I saw this dish and decided it looked pretty good besides the olives (I detest olives).  I suggested to D that we replace them with chicken.  He looked over the recipe and said, "What about sausage?"  So we replaced them with Italian Hot Sausage.

The taste was pretty good.  It was extremely filling. Would have again. We don't think the cheese added all that, although 1 oz is barely anything.

We had with salad.

Roasted Cauliflower Pasta

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

YIELD: 4 servings (serving size: 2 cups)
TOTAL:35 Minutes
COURSE: Main Dishes

Ingredients
2 tablespoons butter

2 tablespoons olive oil
2 medium shallots, peeled and cut into wedges
1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
1/3 cup sliced Spanish olives (didn't use)
3/8 teaspoon salt (used 1/4 tsp)
1/2 teaspoon crushed red pepper (used less)
5 garlic cloves, crushed
12 ounces uncooked penne (tube-shaped pasta)
3 tablespoons coarsely chopped fresh parsley (didn't use)
1 ounce fresh pecorino Romano cheese, shaved (used Italian blend)
Used 2 Italian Hot Sausage links, cooked and crumbled.

Preparation
1. Place a small heavy roasting pan in oven. Preheat oven to 450°.

2. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned.

3. Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.

Nutritional Information (with Olives, not with Sausage)
Calories: 531; Fat: 18g; (Saturated fat: 6.4g; Monounsaturated fat: 8.6g; Polyunsaturated fat: 1.3g); Protein: 18.3g; Carbohydrate: 77.4g; Fiber: 8g; Cholesterol: 22mg; Iron: 4.1mg; Sodium: 627mg; Calcium: 156mg

Cooking Light OCTOBER 2010

Farfalle with Cauliflower and Turkey Sausage

D made this and said it was easy. We both thought it was a little bland. He said it needed some wine in it. Still we would have again. We used regular Italian sausage.

Update: We made with wine...much more flavor.

Farfalle with Cauliflower and Turkey Sausage

Pierce sausage casings with the tip of a knife before combining them with the cauliflower to ensure they retain their uniform shape as they cook. Garnish with chopped parsley. Total time: 42 minutes.

2 (4-ounce) links mild Italian turkey sausage
3 cups small cauliflower florets
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
5 garlic cloves, sliced
4 cups uncooked farfalle (bow tie pasta)
1/2 teaspoon crushed red pepper
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 teaspoon freshly ground black pepper

1. Preheat oven to 450°.

2. Pierce sausage several times with a knife. Combine sausage, cauliflower, and 1 tablespoon oil in a small roasting pan; toss. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 15 minutes. Add garlic to pan; toss. Bake an additional 5 minutes or until sausage is done. Let stand 5 minutes. Cut sausage crosswise into 1/4-inch-thick slices.

3. Cook pasta according to package directions, omitting salt and fat; drain, reserving 2 tablespoons pasta cooking water. Combine pasta, reserved cooking water, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and crushed red pepper in a large bowl; toss. Add cauliflower mixture, sausage, and cheese; toss gently to combine. Sprinkle with black pepper.

Yield: 4 servings (serving size: about 1 1/2 cups)

CALORIES 436 (35% from fat); FAT 16.8g (sat 5.2g,mono 7.5g,poly 1.8g); IRON 2.4mg; CHOLESTEROL 62mg; CALCIUM 185mg; CARBOHYDRATE 48.2g; SODIUM 830mg; PROTEIN 24.1g; FIBER 3.8g

Cooking Light, DECEMBER 2008

Cauliflower with Capers

D made this. It was easy. He really liked it. He is a fan of Chicken Piccata. I ate it. I'm not a fan of Chicken Piccata. It was ok, but I thought it was too lemony/capery. We'll have again though...

Cauliflower with Capers

Use small nonpareil (a French word meaning "unparalleled") capers for this side dish.

6 cups water
1/2 lemon
4 cups cauliflower florets (about 1 small head)
2 teaspoons olive oil
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 1/2 teaspoons capers, drained
1/4 teaspoon salt

Bring 6 cups water and lemon half to a boil in a large saucepan. Add the cauliflower to pan; cook 3 minutes. Drain; discard lemon half.

Heat oil in a large nonstick skillet over medium heat. Add cauliflower to pan; cook 12 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds or until lightly browned. Transfer cauliflower mixture to a large bowl. Add parsley and the remaining ingredients; toss well.

Yield: 4 servings (serving size: about 3/4 cup)

CALORIES 44 (49% from fat); FAT 2.4g (sat 0.3g,mono 1.7g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 25mg; CARBOHYDRATE 5.5g; SODIUM 191mg; PROTEIN 1.5g; FIBER 2g

Cooking Light, DECEMBER 2007

Roasted Cauliflower with Brown Butter

Roasted cauliflower has a savory caramelized crust and is tender and creamy inside. Mine was neither savory or creamy. It tasted good, and I liked it, but it was crispy. I like cauliflower so it would be hard to ruin it, but this was pretty easy and good. I'll have again.

Roasted Cauliflower with Brown Butter

6 cups cauliflower florets (about 1 head)
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter

Preheat oven to 400°.

Arrange cauliflower in a single layer on a baking sheet coated with cooking spray. Coat cauliflower with cooking spray; sprinkle with salt and pepper. Bake at 400° for 25 minutes, turning cauliflower twice.

Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned. Combine cauliflower and browned butter in a bowl, and toss gently to coat.

Yield: 4 servings (serving size: 1 cup)

CALORIES 53 (37% from fat); FAT 2.2g (sat 1.2g,mono 0.5g,poly 0.1g); PROTEIN 3g; CHOLESTEROL 5mg; CALCIUM 45mg; SODIUM 183mg; FIBER 1.3g; IRON 0.9mg; CARBOHYDRATE 7.5g

Cooking Light, MARCH 2007