1 medium head cauliflower
3 tbsp olive oil
1 tbsp hot sauce
3 tbsp butter, melted
2 tbsp Frank’s hot sauce
1/4 tsp garlic powder
1/4 tsp kosher salt
- Preheat your oven to 400 degrees.
- In a large bowl, toss the cauliflower with the olive oil and buffalo sauce. Spread out onto a baking sheet.
- Roast for 15 minutes, flip the pieces of cauliflower, then return to the oven to roast for 10 more minutes.
- Whisk together the melted butter and hot sauce. Drizzle over the cauliflower and gentle toss to coat each piece. Return the cauliflower to the oven for 5 more minutes. Serve hot with a side of ranch or blue cheese for dipping.
- You can use more or less hot sauce in the buffalo sauce to make them as hot as you’d like! I used Frank’s Hot Sauce.
1/3 cup olive oil, try 4 tbsp next time
1 15-ounce can cannellini beans, drained
1 15-ounce can artichoke hearts, drained
Juice of 1 lemon
2 to 3 cloves garlic
Salt and pepper
Combine all ingredients in a food processor and pulse until creamy. Serve with whole wheat pita chips or crackers alongside.
1 c smoked trout, trimmed and flaked
1 tbsp fresh lemon juice or lime
2 oz butter at room temp
2 tsp grated horseradish
1 tsp fresh dill weed finely chopped
2 oz scallions, finely chopped
salt and pepper to taste
In a broad, medium bowl, using the tines of a fork, mash the smoked trout. One by one add each of the ingredients as listed, mashing and blending.Balance tastes and seasons. Aim to store this for s day or two since it will taste better after the ingredients have mingled together.
Makes 2 1/2 c.
2-8oz packages softened cream cheese, use twice as much as salmon
8 oz smoked salmon, finely chopped
3 green onion, finely chopped
1/4. cup sour cream
1 tsp Worcestershire sauce
1/4 tsp prepared horseradish
1/4 tsp garlic powder
1/4 tsp pepper
3/4 c finely chopped walnuts
1/4 c parsley
Combine first 8 ingredients in a medium bowl, stir well.
Shape salmon-cream cheese mixture into 3 balls. Combine chopped walnuts and chopped parsley, roll balls in mixture. Cover and chill at least 4 hrs. Serve with assorted crackers.
DMV note-I used leftover salmon and guess at the amounts as I only had a little bit of salmon. I mixed in the parsly, didn’t mess with the ball method. Used as a spread, very tasty.
tofu-1 pkg firm
lemon zest 1 tsp
cilantro a few tbsp minces
aleppo pepper flakes a few shakes
crystal 3 shakes
3 scallions minced
1 carrot grated
1 tbsp miso mixed
2 tbsp tahini
2-3 tbps lemon juice
black pepper to taste
1.Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2.Crumble tofu into a medium bowl. Mix in miso and tahini with lemon juice. Stir in onion, carrot, and other ingredients. Refrigerate.
3 small cans chopped olives
9 sliced green onions (or less)
1 small can chopped green chilies
1 tomato chopped
3 tbsp Pace Picante Sauce
3 tbsp salad oil
Mix and serve with tortilla chips.