Bang Bang Cauliflower

So I used to think that cauliflower was just a tasteless vegetable, whose sole purpose was to get ranch or blue cheese dressing into my mouth. I was wrong! Cauliflower is a great source of vitamins C and K as well as B-6 and folate.  It’s really pretty easy to incorporate cauliflower into your diet, especially as a sub for rice and white potatoes, and you can even use it to make low carb pizza crust.  Kirbie Cravings has a great and super flavorful way to make cauliflower; use this dish as a side dish, appetizer, or even a main dish.

Ingredients:

  • 1/2 head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs
  • 2 large eggs, whisked
  • 1 Tbsp fresh parsley, finely chopped (optional, for garnish)

Bang bang sauce:

  • 2 Tbsp sweet chili sauce (I bought mine from an Asian grocery store. Make sure to buy the kind that is just sauce without chili seeds)
  • 2 tsp hot sauce (I used sriracha)
  • 1/4 cup light/low fat mayonnaise
  • 1 Tbsp honey

Directions:

  1. Preheat oven to 400F. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. You will need to use your fingers to press on the coating to help it to stick to the cauliflower bites. Repeat until all cauliflower is coated.
  2. Bake for about 20 minutes or until coating is a dark golden brown and crunchy.
  3. While cauliflower is cooking, make the bang bang sauce. Add all ingredients into a small bowl and whisk until uniform and no mayonnaise lumps remain. Drizzle over finished cauliflower, reserving additional for dipping. Garnish with fresh parsley if desired.

Note:

To make recipe vegan, use vegan mayo, egg substitute, and agave nectar. If you don’t like cauliflower, you can make it Bang Bang Shrimp instead.

Spinach, Butternut Squash and Pesto Pizza on Cauliflower Crus

I just love Against All Grain and her unique recipes! This recipe actually contains 2 more recipes in it for pizza crust and pesto sauce, so you get 3 recipes in one!

Ingredients (makes 2, 8-inch pizzas):

  • 1 recipe for Cauliflower Crust
  • ½ medium yellow onion, thinly sliced
  • 2 tablespoons virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ cup butternut squash, diced (see tutorial HERE)
  • ½ cup fresh baby spinach
  • ¼ cup Pesto Sauce
  • ¼ cup Gruyere Cheese
  • 2 teaspoons raw pine nuts

Directions:

  1. Preheat oven to 450 degrees.
  2. Pre-bake your crusts for 12-15 minutes, until the edges have browned.
  3. Over medium heat, sauté the onion, honey, and salt in 1 tablespoon of olive oil. Stir occasionally for about 10 minutes, until onions have softened.
  4. Add the remaining olive oil, then add the squash to the pan and continue to cook for 5-7 minutes, until vegetables are cooked through.
  5. Add the spinach, and cook for 2 minutes until the spinach has slightly wilted.
  6. Spoon the pesto sauce onto the crusts, then layer with the vegetable mix and finish with the cheese.
  7. Sprinkle each pizza with 1 teaspoon pine nuts. Place under the broiler for 2-3 minutes, until cheese has melted.
  8. Serve and enjoy!

Cauliflower Buffalo Bites

So technically this isn’t Paleo because most store bought hot sauces are not Paleo. However, this recipe from Good Dinner Mom is definitely healthier than eating regular ol’ buffalo wings. Plus, it’s a great vegetarian option for tailgating!

Ingredients (about 6 servings):

  • 1 large head cauliflower, cut into bite-size florets
  • Olive oil to drizzle
  • 2 teaspoons garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon melted butter (Use coconut oil for vegan option)
  • ½ to *3/4 cup Frank’s Buffalo Wing Style hot sauce or other hot wing sauce of choice
  • Other: 1 gallon or larger size plastic bag

Directions:

  1. Preheat oven to 450F degrees.
  2. Place cauliflower florets into plastic bag. Drizzle olive oil over florets to barely coat.
  3. Add garlic powder, salt and pepper. Close bag and toss ingredients around so all florets are coated.
  4. Place on ungreased cookie sheet or baking pan and bake on middle rack for 15 minutes, turning florets once during baking. Check them at the 10 minute mark for desired tenderness. You don’t want them to be soggy!
  5. Remove florets from oven. Melt butter in medium glass bowl. Add hot sauce to butter. Toss cauliflower and stir to cover all florets with hot sauce.
  6. Return to oven and cook for additional 5 minutes.
  7. Serve with any dip you like, ranch dressing or Blue Cheese dip.
  8. Enjoy!