Honestly, I don't care about the Super Bowl. This might not seem like a dramatic statement, but as someone who is living in Seattle mere days before the Seahawks impending victory (if you believe the newspaper, tv, radio, internet, etc.), it's sacrilegious, trust me. I hate the idea of feeding into the stereotype that "women don't like sports"--or worse, "women can't understand sports"--but not enough to actually learn about football.
However, I do love any excuse to cook, and when I saw this recipe in a list of "Vegan Super Bowl Snacks", I had to try it. Because this recipe combines three of my favorite things:
-Roasted cauliflower
-Creamy sauce
-Spicy sauce
I am currently obsessed with roasting cauliflower and I force unsuspecting visitors to try it whenever possible, thereby creating more and more cauliflower converts.
Plus, as you (the imaginary reader who will probably end up just being Toni) know, my dad avoids gluten and so I was intrigued by the gluten-free twist.
Long story short, it turned out fantastic!!!
But as soon as I tasted the cauliflower I KNEW it needed a dipping sauce, something creamy and refreshing...ranch dressing! Of course my house is too healthy to have prepared salad dressing (the chemicals!) so I did some quick googling and combined a few recipes based on the ingredients in my fridge and speed.
(FYI, this is not my picture. The food was so delicious it was gone before I could take a picture...)
Here are the recipes:
Roasted Buffalo Cauliflower
(Adapted from http://allrecipes.com/recipe/buffalo-cauliflower/)
Ingredients:
Cooking spray
3/4 cup gluten-free flour (I used ATK's gluten-free flour blend, but you could use white rice flour or even regular flour)
1 cup water
1/2 tsp garlic powder
salt and black pepper, to taste
2 heads of cauliflower, cut into bite-size pieces
2 Tbsp butter or margarine
1/2 cup hot sauce (I used Sriracha)
1 tsp honey
Directions:
Preheat oven to 450°F. Spray baking/cookie sheet with cooking spray, or grease with whatever oil you like.
Whisk together flour, water, garlic powder, salt and pepper in a large bowl. Add cauliflower pieces and mix until cauliflower is coated. Spread onto baking sheet. Bake on middle rack until slightly golden, about 25 minutes.
Meanwhile, melt butter in a pan over medium heat. Once melted, remove pan from heat and whisk in the hot sauce and honey. I recommend you add the hot sauce slowly, and taste as you go. Depending on the brand of hot sauce and your tolerance for spiciness, you may want less or more than 1/2 cup.
Drizzle the hot sauce mixture over the roasted cauliflower and shuffle the veggies around until they are well-coated.
Return the cauliflower to the oven for 10 more minutes.
If you want your cauliflower extra crispy, set the oven to broil and cook for an additional 5 minutes. Just make sure they don't burn!
Remove from oven and allow to cool. Alternately, if you have zero self-control like me, eat them immediately and burn your tongue in the process. It's worth it.
Serve with Quick Ranch Dressing.
Quick Ranch Dressing
2/3 cup greek yogurt (plain!!!)
1/3 cup mayonnaise
1 Tblsp white vinegar
1 clove of garlic, minced
1/2 tsp dried dill
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp chopped chives (If you don't have chives laying around, no worries, neither did I!)
Directions:
Mix all the ingredients in a medium sized bowl. Serve cold.
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