Someone eating at my house said that the sillier the title of recipes, the more they appeal. I am not sure if this is true but I am sure, we had fun reading some of the titles of recipes that we thought cute and hilarious.
Buffalo is meat, not vegetable and it sounds incongruous to put them together as in this recipe. What is not incongruous is this dish. it is good. It is spicy and depending on how much hot sauce you use, can burn your mouth.
There are many new recipes using cauliflower, these days, and they all are good. We love popcorn cauliflower and cauliflower rice.
olive oil cooking spray
3/4 cup flour
1 cup water
1/2 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 bags frozen cauliflower
2 tablespoons butter
1/2 cup hot pepper sauce
1 teaspoon honey
Preheat oven to 450 degrees F.
Cover a baking sheet with parchment paper.
Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny.
Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
Bake in the preheated oven until lightly browned, 20 to 25 minutes.
Melt butter in microwave or saucepan.
Add hot pepper sauce and honey into butter until smooth.
Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
Bake in the oven until cauliflower is browned, about 10 minutes.
Popular posts from this blog
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I