Monday, July 27, 2015

Buffalo Cauliflower "Wings"


Not being able to eat fried foods can be hard sometimes.  I didn't eat it all that much but not ever being able to eat it - unless I make my own - can be a bummer.  Occasionally I will get a craving for something fried and spicy.  These buffalo cauliflower wings hit the spot.  They aren't breaded and fried, but sautéed in a pan.  So good.   

Ingredients:

1 head of cauliflower
1/2 cup Frank's Red Hot Sauce
1/4 cup sriracha
1 Tbsp unsalted butter (I used vegan butter)
olive oil
salt and pepper to taste

Directions:

Preheat oven to 375 degrees.  Line a baking sheet with aluminum foil.  Rinse the cauliflower and remove the woody stem and leaves at the base.  Drizzle olive oil onto the whole cauliflower, underside as well.  Sprinkle with salt and pepper and bake in the oven for 30-35 minutes on the lined baking sheet.  

Remove from oven and allow to cool for a few minutes.  

While the cauliflower is cooling, combine the hot sauce, sriacha and butter in a small saucepan over medium heat.  Stir until butter is melted, cook on low until sauce simmers.  Remove from heat.  

Separate the cauliflower into large florets.  Place 1-2 Tbsp olive oil into a large skillet over medium heat.  When the oil is hot, add the cauliflower florets and pan fry for 5 minutes without stirring.  

Pour the hot sauce into the skillet with the cauliflower - the sauce will sizzle and thicken.  Stir gently to coat the cauliflower in buffalo sauce.  



When the cauliflower is fully coated and the sauce has reduced slightly, turn off the heat serve. 

This would be great as an appetizer at a party.  We used it as a side dish with pork chops.  

I drizzled mine with a dairy free ranch dressing.  I'll post that recipe soon.  

Enjoy!




Friday, July 10, 2015

Fried Cabbage


Fried cabbage might not photograph well, but it is super yummy.  I found this great recipe for a different use for cabbage as a side.  I always tend to make cole slaw with cabbage.  Never thought to saute it!

Ingredients:
1 bag shredded cabbage - or you can shred your own
3-5 slices of bacon
1 onion chopped
2 T butter (I use Earth Balance vegan butter to keep this dairy free)
dash of apple cider vinegar
salt and pepper to taste

Directions:

Chop up the bacon and cook in a medium sized pan until crispy.

Add in 2 T of whatever type of butter you are using and the chopped onion.  Throw in about 1 T water to deglaze the pan and saute for 4 minutes.

Turn the heat to low and add in the cabbage.  Cover and cook for 30 minutes, stirring occasionally.  Turn of the heat and add the remaining 2 T of butter and the dash or two of apple cider vinegar.  Salt and pepper to taste.  Add more apple cider vinegar to taste as well.

Serve and enjoy!