6-7 cups fresh cauliflower florets
1/3 cup water
1/4 cup all-purpose flour (or rice flour, if making gluten-free)
1 tablespoon unsalted butter (or vegan alternative), melted
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
1/3 cup hot sauce (Frank’s Red, etc.)
- Preheat oven to 450 F and lightly grease a baking sheet with non-stick spray.
- Combine flour, water, garlic powder, onion powder, salt and pepper in a medium bowl. Whisk together.
- Dredge cauliflower completely in flour batter and gently shake off excess. Then transfer to baking sheet.
- Place baking tray in oven and bake for 10-12 minutes, or until batter sets. Flip florets over and cook for another 5.
- In a medium bowl, whisk together hot sauce and melted butter until smooth and combined.
- Remove cauliflower from oven and brush hot sauce over all the florets, until coated thoroughly.
- Return to oven and bake for an additional 10 minutes, or until vegetables have absorbed sauce and are crispy enough to your liking.
- Remove from oven and let cool 10-15 minutes before serving.
1 14oz pkg firm tofu, pressed to release water
1/2 c mayo
1 tsp lemon juice
1 tsp tumeric
1/2 tsp dry mustard, can substitute dijion
2 celery ribs finely chopped
1/4 c chives chopped, can substitute red onion
1/2 tsp salt
1/4 tsp pepper
finely mash or do in little food processor, tofu. combine all and mix.
1-1/2 pounds fresh spinach, rinsed well and left wet
1/4 cup butter
1 large onion, finely chopped
Large pinch of freshly grated nutmeg
Salt and freshly ground pepper to taste
1 cup heavy cream
1 cup fine dried bread crumbs
1 quart shucked fresh oysters
2 Tablespoons finely chopped fresh dill or 2 teaspoons dried
Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender. Drain the spinach, refresh under cold water, squeeze dry, and chop finely. Preheat oven to 400 degrees F.
In a large skillet, heat half the butter, add the onion, and saute over moderate heat for 5 minutes, stirring often. Add the spinach, nutmeg, salt, pepper, and cream. Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture. Add the oysters and dill and stir well. Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.
Yield: 6 servings