If you are not eating meat on Friday during lent or doing Meatless Monday in your house, you need options. Veggies can be a great side dish to any meal. But something about roasting this cauliflower and tossing it in spices and hot sauce made it a great main dish for me this week. With rising food prices, I can still always count on the $1 baskets at Jebbia’s here in Wheeling. Grabbing a couple of heads of cauliflower is a must for me because it makes a hearty and inexpensive dish. It can really bulk up a meal I love cooking with it. Here are a couple of my favorites:
Like Cajun? You’ll love this one:https://ledenews.com/home-cooking-with-jess-creamy-cajun-cauliflower-and-andouille-sausage/
This thick, cheesy soup is good with bacon or ham:https://ledenews.com/home-cooking-with-jess-cauliflower-soup/?amp
I love wings. These are not a wing substitute to me, but I do love hot sauce on a variety of different foods… and the sauce does curb the wing craving for me. Admittedly, that’s usually as a condiment and not a sauce like this. You could use this basic sauce for wings or chicken tenders, but I tend to like a thicker sauce for chicken.
Ingredients:
- 1/2 cup of hot sauce
- 1 head of cauliflower
- 1 tbsp of butter
- 1 tsp garlic salt
- 1/2 tsp pepper
Directions:
1. Preheat oven to 400 degrees.
2. In a large skillet over medium-high heat, melt butter.
3. Meanwhile, chop the cauliflower into florets.
4. Once butter is melted, stir in hot sauce, garlic salt and pepper.
5. Once combined, put cauliflower in the skillet and toss cauliflower until every floret is covered in sauce.
6. Remove from heat.
7. Line a baking sheet with parchment paper.
8. Put the buffalo cauliflower on the parchment-lined baking sheet and roast for 20 minutes.
9. Serve with a side of bleu cheese or ranch for dipping.
Enjoy!
