Buffalo Cauliflower Wings

Buffalo Cauliflower Wings

These cauliflower wings are lightly coated on the outside (take your pick of almond flour or corn meal) to get them super crispy. Once they're golden and looking super scrumptious, they get blanketed in buffalo sauce, and cooked just a bit longer--enough to make them sizzle but still be super saucy. Extra sauce optional, but recommended. 

While I'm not a vegetarian, I love seeing these meat-free "wings" on the table. For one, it's always really nice to have a side of veggies at parties to balance out the nachos and queso dip. Nachos and queso dip are delicious of course, but I like some veggies on the side. I'd even serve these cauliflower wings next to a plate of these Chipotle BBQ Chicken Wings or Honey Sesame Chicken Wings. Variety is always welcome in this household. 

So is cauliflower. 

Buffalo Cauliflower Wings

Wings are of course a typical game-watching food, but our household doesn't so much raise a finger for football... on the rare occasion we watch a game, it's because it's a good excuse to have friends over. But can I tell you something? I don't even know who is playing this weekend. Forgive me. 

But hey, no one said you had to watch football to enjoy wings. I know we'll be watching the Olympics all next month, and that definitely warrants a good spread of snacks. 

And even when there's nothing to watch, one doesn't have to look far to find a reason to make wings. Our house is the go-to house for hosting board game nights among friends, and cauliflower wings (or chicken wings) are really good game-playing food. Just have plenty of napkins on hand, otherwise your game pieces will end up sticky with sauce. 

Buffalo Cauliflower Wings

Buffalo Cauliflower Wings

Published January 23, 2018 by
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Serves: 4   |    Total Time: 40 minutes



Ingredients:

  • 1 head of cauliflower
  • 1/2 cup milk
  • 2 tablespoons coconut flour
  • 1/2 teaspoon garlic powder
  • 1/4  teaspoon ground paprika
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Heaping 1/2 cup almond flour or corn meal

  • For the sauce: 
  • 1/2 cup Franks Buffalo Sauce
  • 2 tablespoon coconut oil
  • For serving: blue cheese dressing, extra Franks Buffalo Sauce, & minced cilantro for garnish 

Directions:

  1. Prepare a baking sheet with parchment paper or a Silpat. (affiliate link!). Preheat oven to 350°F.
  2. Rinse the cauliflower, and then remove the leaves and stem, cutting the florets into bite-sized pieces.
  3. In the bottom of a large bowl, combine milk, coconut flour, garlic powder, paprika, cumin, salt and pepper. Whisk until a runny batter forms. Add cauliflower to bowl, and use a spatula to turn the cauliflower in the batter until each piece is coated. Now, add the almond flour or corn meal to the bowl, and toss until each piece of cauliflower is coated with almond flour/corn meal.
  4. Spread cauliflower out on sheet pan, and bake for 20 minutes.
  5. While the cauliflower is cooking, make the sauce: melt the coconut oil in a bowl, and then add the Franks buffalo sauce. Whisk until combined.
  6. The cauliflower should be tender, and beginning to brown on the edges. Remove from oven. Working in batches, place 1/4 of the florets in the bowl with the sauce. Toss until the florets are coated in sauce, and then return to the sheet pan. Repeat until all of the cauliflower is coated.
  7. Return cauliflower to oven, and bake for 10 more minutes. Then, serve hot with a side of blue cheese dressing (or ranch if you prefer!), extra Franks hot sauce, and a sprinkle of minced cilantro.

Zoodle Pad Thai with Chicken

Zoodle Pad Thai

If I were to dream about Pad Thai (you know, just hypothetically...), I think it would look like this. A rainbow mess of veggie noodles and hot, savory steam rising from the pan.

I mentioned it in my Thai Basil Chicken Recipe, but I can be picky about Thai food. I want it overloaded with veggies. Zoodles are the perfect way to do that! Regular Pad Thai calls for rice noodles, and I’ve made it that way, but what I love more is this combo of zoodles with caramelized red pepper strips and bright carrots. Hello, rainbow in a skillet!

Zoodle Pad Thai

This dish is also a “throw it all in the pan” sort of meal, which is just my style. If I know we’re going to be home late, I’ll spiralize the zucchini and chop the peppers and carrots in the morning, so that in the evening all I have to do is put things in a pan before eating. First the chicken, then the carrots and peppers, and finally the zoodles—they cook virtually instantly, so you barely have to wait before digging in!

Remember to sprinkle with crushed peanuts or cashews and a drizzle of Sriracha before you take the first bite. The crunch and zing is worth it. And if you want to really flex you culinary muscles, crack and egg into the pan in the last few minutes, scrambling it a bit. 

Zoodle Pad Thai

If you like this recipe, you'll also love this Zoodle Chicken Chow Mein, with cabbage and green beans.

Zoodle Pad Thai with Chicken

Published January 18, 2018 by
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Serves: 4   |    Total Time: 30 minutes



Ingredients:

  • 2 medium zucchini
  • 1 cup carrot, julienned
  • 1 red bell pepper, sliced
  • 8 ounces chicken, cubed
  • 1/4 cup scallions, minced 
  • 1/4 cup cilantro, minced 
  • 1 tablespoon coconut oil

  • For sauce:
  • 2 cloves garlic, minced 
  • 1/4 cup tamari or soy sauce 
  • 3 tablespoons maple syrup 
  • 2 tablespoons lime juice
  • 2 tablespoons Sriracha (your favorite brand or homemade)
  • 2 tablespoon tahini 
  • 1/4 cup chicken or vegetable broth
  • 1 tablespoon fish sauce OR if you prefer, Worcestershire sauce for a more mild fish flavor

  • For serving:
  • 1/4 cup roasted peanuts, crushed 
  • 1 lime, slided in wedges

Directions:

  1. First, use a Spiralizer (affiliate link) to turn the zucchini into zoodles. Set zoodles aside.
  2. Heat coconut oil in a skillet or wok over medium heat. Once oil glistens, add cubed chicken, browning for about 3 minutes on each side. Check to make sure the chicken is cooked through by slicing a piece in half— meat should be white all the way through, with no visible pink. If it is cooked through, use a slotted spoon to move chicken to a plate and set aside. (If any pink is left, cook in the skillet for a few extra minutes).
  3. Add julienned carrot and sliced bell pepper to skillet, sautéing until tender. Once the carrots are tender and the peppers are starting to brown on the edges, add the chicken back into the pan, along with the zoodles, minced cilantro, and scallions.
  4. Make the sauce: add all ingredients for the sauce to a small jar. Secure lid on jar, and shake until all ingredients are combined.
  5. Pour sauce into skillet, and use tongs to move zoodles and chicken around in the pan so that everything is coated. Allow sauce to come to a simmer, and cook for 1 minute (just long enough for the zoodles to cook. I like them al dente—soft with a tiny bit of bite left- but you can cook them another minute if you prefer them extra soft).
  6. Divide amongst serving bowls and top with crushed peanuts and lime wedges.

Zoodle Pad Thai

Crunchy Arugula, Grapefruit & Avocado Salad

Crunchy Arugula, Grapefruit & Avocado Salad

On a morning jog though Monterey, I worked not to slip on the wet cobble path beneath my feet. It had just rained, and was likely to start raining again soon, but for a moment the air hung still, albeit heavy with humidity. I was barely going fast enough to raise my respiratory rate (plus, at sea level the air is thick), but humidity made me sweat anyways. The sunrise was a blend of oranges and pinks and even purples, and I stopped to take pictures almost as much as I ran.

The humidity held down any usual street smells, and instead what I smelled was the California coast at it's purest. Eucalyptus, as I ducked through a grove of trees; Rosemary, as I jogged by California's first theater (it is hedged with rosemary bushes, each over two feet tall); Lavender, as I passed through the English garden alongside the boat house. And over it all, the unmistakable smell and sound of the ocean: salty and constant.

Crunchy Arugula, Grapefruit & Avocado Salad
Crunchy Arugula, Grapefruit & Avocado Salad

In my head, I am calling this salad the "California Salad," because when all of the ingredients come together they paint a mirage of the west coast.

As I drove down highway 1, I saw field after field of greens. It's hard to name them all: artichokes, strawberries, and them I'm lost. These fields are a color of green that just isn't possible in the plains of Colorado, and that makes them almost hypnotizing. It's the color of fresh

A walk under a citrus tree this time of year is a rewarding experience, as the branches are heavy with fruit. Grapefruit, oranges, lemon. Across the street, I noticed an avocado tree boasting a absurd number of fruits. They were small still, and I couldn't tell if that was just a characteristic of the variety or if they still had room to grow. 

And there, near Cannery Row, was a storefront for an almond grower. They were stocked with enough oils and butters and nuts to make your heart grow. The smell of toasted nuts wafted from it's door, enough to override that salty ocean smell for a minute. 

Crunchy Arugula, Grapefruit & Avocado Salad

This salad is only a few of the scents and flavors you find on the west coast, but as I put it together I couldn't help but remember the ocean breeze, the rolling hills, and warm evenings. 

Funnily enough, one of my last trips to the west coast also inspired a salad, which is completely different: Seared Wasabi Crusted Tuna Salad with Ginger & Almonds.

Crunchy Arugula, Grapefruit & Avocado Salad

Published January 16, 2018 by
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Serves: 4   |    Total Time: 10 minutes



Ingredients:

  • 1 5-ounce package of baby arugula
  • 1 grapefruit (large)
  • 1 avocado
  • 1/2 cup toasted slivered almond 
  • 1/4 cup toasted sesame seeds 
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon honey 
  • 1/4 teaspoon salt 

Directions:

  1. Place arugula in a salad bowl.
  2. Cut the peel from the grapefruit, and then use a pairing knife to cut out each wedge of fruit, leaving the pith behind. Arrange fruit pieces over arugula.
  3. Slice avocado, and arrange over arugula. Sprinkle with almonds and sesame seeds.
  4. Make vinaigrette: place olive oil, rice vinegar, honey, and salt in a jar. Seal jar with a lid, and shake to combine ingreidents. Drizzle dressing over salad and toss!