vegetarian

Crispy Gluten-Free Baked Buffalo Cauliflower

January 7, 2022 by Alyssa

Crispy gluten-free baked buffalo cauliflower makes an easy snack, dinner, or appetizer to share with guests.

<3M and I love the buffalo cauliflower that’s served at the Alamo Drafthouse. It’s the ‘healthy’ vegetarian appetizer we can easily agree upon. I love the spice, the crispy florets, and the creamy blue cheese-ranch dressing they serve with it.

Knowing how much we both love the dish, I had toyed with the idea of making it at home myself but it wasn’t until a pregnant friend asked if I had a recipe for it that I really decided to research a method for making crispy gluten-free baked buffalo cauliflower at home.

It starts with the batter

While looking at an assortment of recipes, there was always a common thread — some kind of flour and milk-based battered cauliflower floret baked at a high temperature. Now, I chose to make my buffalo cauliflower gluten-free using a cup-for-cup gluten-free flour substitute but you can 100$% make this with all-purpose flour. You can also substitute plain non-dairy milk for cow’s milk, though I wouldn’t recommend coconut because it would add sweetness.

After reading comments on multiple recipes, I also decided adding a little egg white to the batter would help with the stability and provide added crispness. Lastly, to maximize the flavor, I threw in a bit of spice to the batter including garlic salt, onion powder, and paprika.

Baking requires active participation

When baking the crispy gluten-free baked buffalo cauliflower, you need to participate in the process. This means spreading each battered cauliflower floret out evenly on a baking sheet so that each floret has a little breathing room — we don’t want any of them touching. Lastly, when you bake it in the oven, you need to be sure to flip the individual cauliflower florets over halfway through.

If you’re doubling this recipe, you’ll need to spread the cauliflower out on two sheet pans and rotate the pans top to bottom and bottom to top halfway through the cooking time too to ensure everything crisps up evenly. If you do not have a convection bake option, then I’d recommend rotating the pans every 10-minutes throughout the duration of the cook time but only flipping the cauliflower florets at the halfway mark.

Toss and serve immediately

As you can imagine, as soon as you add the wing sauce on top of the crispy cauliflower, it’s going to start losing its crispness. My recommendation is to portion out the cauliflower florets so you only toss the cauliflower you want to eat immediately and put the rest of the florets back in the oven (that is now turned off) so it can stay warm and crisp from the residual heat.

Serving Crispy Gluten-Free Baked Buffalo Cauliflower

I served these just like traditional buffalo wings with a side of carrots and celery but mixed blue cheese crumbles into ranch dressing for dipping. I made these for the family as they were visiting and took them to a NYE party. Everyone who ate them, even after they sat for a bit and lost their crispness thoroughly enjoyed them. We definitely plan to make these again in the future.

Looking for more cauliflower recipes? Check out my Roasted Mediterranean Cauliflower with Harissa and Tahini or my Indian Curried Cauliflower recipes.

Crispy Gluten-Free Baked Buffalo Cauliflower

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Author: Alyssa

Serves: 2

Ingredients

For the Cauliflower

1 medium head cauliflower, chopped into bite-size florets
½ cup all-purpose flour
½ cup milk
2 tablespoons egg white (about 1 egg white)
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon black pepper
½ cup buffalo-style wing sauce
For Serving
celery & carrots
ranch dressing,
blue cheese crumbles

Instructions

Preheat oven to 450°F (use convection bake if available on your oven).
Line a sheet pan with parchment paper or foil (spray foil with cooking spray so wings don't stick)
Whisk together the flour, milk, egg whites, and spices in a large bowl. Stir to combine. Add cauliflower florets and toss to coat. Gently shake excess coating from cauliflower and place them on the prepared pan. Space out the cauliflower so they don't touch. If needed, use a second pan.
Bake the wings for a total of 40-minutes. Flipping the wings halfway through.
If using two large pans, be sure to rotate the pans (moving top pan to bottom and bottom pan to top) every 10 minutes throughout the full cook time and still flip the cauliflower halfway through so both sides are fully cooked. The wings should be
Once wings are cooked place half the wings in a large bowl and drizzle with ¼ cup wing sauce. Toss lightly with a spoon. Repeat with remaining wings. Serve immediately with ranch, veggies, and blue cheese crumbles.
TIP: Only toss the wings you will eat immediately with the wing sauce and keep the others warm & crispy by leaving them in the OFF but the still warm oven.

Falafel & Za’atar Cauliflower Rice Power Bowls with Afia Foods

April 16, 2019 by Alyssa

Inspired by the flavors of Afia falafel and my love for power bowls, I created Falafel & Za’atar Cauliflower Rice Power Bowls that are packed with flavor and plant-based protein.

I love a good power bowl. There’s just something about all the different flavors and textures mixed together in one dish that makes them so satisfyingly delicious. And the best part is how customizable they are! There’s an endless option of vegetables, proteins, toppings, and sauces. Plus, they can usually be made in advance which makes them great for meal prep or an easy lunch to take to work.

Today, my power bowl is inspired by Afia Foods’ Falalel. Afia Foods is local to Austin and has a food truck on Burnet. The owner has quite the story to tell about how she made her way to Texas and grew her business that Austin 360 published in March (definitely worth the read!). Afia Foods is also a Chobani incubator company (love it!) and were part of the HEB Quest for Texas Best competition.

Recently, Afia Foods landed in 200 HEB locations so when they reached out introducing me to their products and mentioned the word falafel, I had to say yes to working with them! Falafel is my love language. <3M and I even had falafel at our wedding. However, I’m very picky about my falafel. I want my falafel to be crunchy on the outside, fluffy in the center and full of flavor.

When made the Afia Foods falafel this past weekend and tasted it for the first time, I was in heaven.

Never have I had a frozen falafel that met all of my taste requirements AND could be considered healthy. The falafels are baked in the oven (or you can microwave them if you’re in a hurry) and the original flavor is only 90 calories for 3 pieces. They’re vegan, gluten-free and considered a full plant-based protein. Afia Foods Falafels come in two flavors, original and turmeric. I loved both. If you’re a fan of spice, you’ll definitely enjoy the turmeric flavor.

Inspired by the flavors of the falafel and my love of power bowls I created these Falafel & Za’atar Cauliflower Rice Power Bowls. If you aren’t familiar with za’atar it’s a Middle Eastern mixed spice containing toasted sesame seeds, sumac, thyme, and salt. It’s a great spice for bread dipping with olive oil, roasting potatoes, or marinading chicken with lemon juice & olive oil. I chose to use it to flavor my cauliflower rice.

Also in my Falafel & Za’Atar Cauliflower Rice Power Bowls are

roasted sweet potatoes
massaged kale
quick spicy pickled radishes & cucumbers
my everyday hummus
tzatziki dressing
and hot sauce for all the heat

These bowls are serious flavor bombs and full of healthy plant-protein! You can even make the bowl vegan if you swap the tzatziki dressing for tahini! If you enjoy Mediterranean food, you’re going to love my Falafel & Za’atar Cauliflower Rice Power Bowls. The tzatziki dressing, pickles, and hummus can also be made a few days in advance and assembled when you’re ready to eat or prep meals for the week.

Give the bowls a try and be sure to pick up a bag or two of Afia Foods falafel at your local HEB, found in the freezer section.

While I did receive complimentary product from Afia Foods all opinions, photos, and the recipes are my own.

Falafel & Za'atar Cauliflower Rice Power Bowls with Afia Foods

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Author: Alyssa

Serves: 4 bowls

Ingredients

olive oil spray
2 cups cauliflower rice
2 teaspoons za'atar spice
salt & pepper
For assembly:
1 bag Afia falafel, cooked to package directions
warm roasted sweet potatoes*
chilled massaged kale salad*
½ cup everyday hummus
tzatziki dressing*
pickled radishes & cucumbers*
hot sauce of choices
kalamata olives

Instructions

Spray a large non-stick skillet with olive oil spray and heat over a medium-high flame. Add cauliflower rice and begin to toast stirring occasionally for 2-3 minutes. Add the za'atar spice and stir to combine. Continue to cook another 4-5 minutes until cauliflower is cooked through and slightly toasted. Remove from heat, season to taste with salt and pepper then assemble the power bowls.
To assemble the bowls: add a half cup of cauliflower rice to each bowl followed by a ½ cup of sweet potatoes, ½ cup of massaged kale salad and 2 tablespoons of hummus. Top with a few pickled radishes, cucumbers and kalamata olives. Drizzle with 2 tablespoons tzatziki dressing and hot sauce, if desired. Top with warm, cooked falafel & serve.

Notes

*indicates recipe is below

Roasted Sweet Potatoes

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Alyssa

Serves: 2 cups

Ingredients

2 large sweet potatoes (~2 cups) cut into ½ inch cubes
2 tablespoons grapeseed oil, or oil of choice
1 teaspoon each salt & pepper

Instructions

Preheat the oven to 425F
Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together the oil, salt, and pepper. Add the cubed sweet potatoes and toss to coat. Spread the potatoes evenly onto the prepared baking sheet.
Roast for 35-40 minutes until lightly golden, tossing halfway through the cooking time.

Massaged Kale Salad

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Author: Alyssa

Ingredients

2 cups kale leaves torn into ½ inch pieces
1 tablespoon good quality olive oil
1 teaspoon coarse sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper

Instructions

Place the kale leaves into a large bowl and drizzle with olive oil.
Using your hands massage the oil into the leaves.
Sprinkle with salt, granulated garlic, and pepper and toss to combine.
Refrigerate until serving.

Quick Spicy Pickled Radishes & Cucumbers

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

Author: Alyssa

Serves: 3 cups

Ingredients

1 bunch of radishes, washed with tops removed and sliced into ¼ inch rounds (~2 cups sliced)
2 pickling cucumbers, washed and sliced into ¼ inch rounds
1½ cups white vinegar
½ cup water
2 teaspoons salt
3 tablespoon granulated sugar
3 teaspoon pink peppercorns

Instructions

Place the radishes slices and 2 teaspoons pink peppercorns in a large container, like a quart mason jar and set aside.
Place the cucumber slices and 1 teaspoon pink peppercorns in a medium container, like a pint mason jar and set aside.
Pour the vinegar, water, salt, and sugar into a medium sauce pan and place over hight heat on the stove.
Stirring occasionally, bring the mixture to a boil until the sugar is dissolved.
Pour the mixture over the cucumbers until all slices are just covered. Pour remaining mixture over the radishes. If you run out of the pickling liquid, add some additional water to the radishes until they are just covered. Place the mixture in the fridge and let sit for at least 1 hour before serving.
Pickles can be stored in the fridge for up to 2 weeks.

Tzatziki Dressing

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Prep time

10 mins

Total time

10 mins

Author: Alyssa

Serves: ¾ cup

Ingredients

½ cup cucumber, peeled, seeded & shredded
½ cup plain Greek yogurt
1 tablespoon white vinegar
1 garlic clove, vined minced
½ teaspoon dill weed, fresh preferred but dried will work as well
¼ teaspoon black pepper
1-3 tablespoons water
salt to taste

Instructions

In a small bowl stir together all ingredients except water and salt.
Thin the dressing by adding 1 tablespoon of water at a time until the consistency reaches something you can drizzle easily with a spoon.
Season with salt to taste.
Place in the fridge to chill until serving.

Spiced Moroccan Chickpea Stew with Mint Lemon Yogurt & Crispy Pita Wedges

January 30, 2019 by Alyssa

This one-pot Spiced Moroccan Chickpea Stew makes a great vegetarian meal paired with a cool mint lemon yogurt and crispy pita wedges for dipping.

I wasn’t planning on posting this recipe but I shared a snap of this meal on my Insta-Stories and had a lot of requests via direct messages for the recipe. I also I threw up a poll to see if I should post about it on the blog and it was obvious I needed to get this recipe up, so here it is!

The recipe for Spiced Moroccan Chickpea Stew actually came about by combining two recipes I found on the internet. They both looked so delicious and I couldn’t decide which one to make so I combined some the flavors. While the stew does contain some super spices like turmeric and cinnamon, the standout flavor is really the Ras el Hanout.

Ras el Hanout is a traditional Moroccan spice but not something you can find on the regular here on the States unless you special order it. However, Ras el Hanout is easy to make at home (it’s like the pumpkin pie spice of the East) by combining spices you likely already have in your cupboard.

Looking for other ras el hanout recipes? Try my Baked Moroccan Chicken Thighs

After making the stew, I felt like it needed a little something to balance out the spicy flavors which is when I spotted the bunch of fresh mint on my windowsill and the mint lemon yogurt came into play. If you’re a fan of tzatziki, then you’ll love this fresh mint lemon yogurt!

Because I love multiple textures when I eat, I added toasted pita wedges for crunch. The pita also worked great for dipping and scooping up the Spiced Moroccan Chickpea Stew. Overall, the stew was a great, cozy winter meal that had plenty of leftovers for lunch the next day.

What’s your favorite winter meal?

Spiced Moroccan Chickpea Stew with Mint Lemon Yogurt & Pita

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

Author: Alyssa

Serves: 4

Ingredients

2 tablespoons olive oil
3 garlic cloves, chopped
1 small white onion, chopped
1 tablespoon ginger paste or 2 inches fresh ginger, grated
Kosher salt and black pepper
1 ½ teaspoons ground turmeric
1 tablespoon ras el hanout
½ teaspoon cinnamon
¼ teaspoon red pepper flakes
~30-ounces chickpeas, drained and rinsed (2, 14.5-ounce cans)
1 14.5-ounce can diced tomatoes, drained of water
1 14.5can coconut milk
2 cups chicken stock
2 cups kale stems removed, torn into bite-size pieces
2 large whole wheat pitas, cut into wedges
For the Mint Lemon Yogurt
1 cup mint leaves, finely minced
1 medium lemon, zested and juiced
6 ounces plain Greek yogurt
¼ teaspoon garlic salt
¼ teaspoon white pepper

Instructions

In a large soup pot, heat the olive oil over medium heat.
Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion has softened and starts to brown a little around the edges, 3 to 5 minutes.
Add turmeric, ras el hangout, cinnamon, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas cook a bit in the spices, 5 to 8 minutes.
Using a wooden spoon or spatula, further crush half of the remaining chickpeas slightly to release their starchy insides which will help the stew thicken.
Add coconut milk, tomatoes and chicken stock to the pot. Bring the soup to a boil, scraping up any bits that have formed on the bottom of the pot. Then reduce to a simmer
Cook on a simmer, stirring occasionally until the stew has thickened -- 30 to 35 minutes.
Add the kale and stir. Cook a few minutes so they wilt and soften, 3 to 7 minutes, Taste the stew and adjust the salt and pepper seasoning to your own liking.
While the stew is cooking for 30-35 minutes, make the mint-lemon yogurt. In a small bowl combine the yogurt, lemon zest, lemon juice, mint leaves, garlic salt, and white pepper. Thin the yogurt with 2-3 tablespoons cold water or until desired consistency is reached.
To toast the pita, place the wedges onto a large sheet tray in a single layer and bake them in the oven at 350*F for 5-8 minutes, turning half-way through until lightly browned and crisp. Remove from oven and allow to cool slightly before serving.
To serve, add the stew to a bowl, dollop the lemon mint yogurt on top and serve with pita wedges on the side.

Mushrooms and Creamy Parmesan Spaghetti Squash

October 20, 2017 by Alyssa

The pairing of earthy mushrooms with garlic, thyme, and white wine creates a magical flavor like no other. Mixed with a quick cream sauce, Mushrooms and Creamy Parmesan Spaghetti Squash becomes a seasonal Fall delight.

No fancy explanation behind this recipe today other than I simply love mushrooms and Mushrooms and Creamy Parmesan Spaghetti Squash is an ode to mushrooms and seasonal, Fall produce.

Sadly, <3M’s not a fan of mushrooms, so when he travels for work I look forward to relaxing in the kitchen and cooking a meal that’s selfishly just for me. During his last trip to China, I spent some time in the kitchen, creating this dish time starring mushrooms and spaghetti squash (since he’s not really a fan of that vegetable either).

I chose to make this meal relatively healthy and loaded with vegetables — mushrooms, squash, and spinach — I paired it with a flavorful parmesan cream sauce, as a play on traditional Alfredo. I find that when making spaghetti squash, it’s best to match it with a creamier, heavy sauce that more easily coats the squash noodles while also soaking into the squash, enhancing its flavor.

For the mushrooms, I lightly sautéed them in a saucepan with caramelized onions, garlic, a sprinkling of thyme and a splash of white wine. The pairing of earthy mushrooms with garlic, thyme and white wine creates is pure, magical deliciousness. The addition of the caramelized mushrooms adds the slightest undertone of sweetness to balance the dish as I find spaghetti squash naturally has a peppery spice when cooked.

As we head into the Fall season, this recipe for Mushrooms and Creamy Parmesan Spaghetti Squash is warm and comforting, utilizing Fall produce and perfect for those nights when there’s a chill in the air and you simply want to be wrapped in the coziness of a homemade meal.

Enjoy.

5.0 from 6 reviews

Mushrooms and Creamy Parmesan Spaghetti Squash

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Author: Alyssa

Serves: 4

Ingredients

1 white onion, chopped
1 teaspoon olive oil
1 teaspoon salt
½ teaspoon ground pepper
4 large garlic cloves, pressed
1 teaspoon fresh thyme, minced
½ cup good white wine
16 ounces mixed wild mushrooms
4 cups baby spinach
4 cups cooked spaghetti squash
1½ cups parmesan cream sauce, recipe below

Instructions

Add the olive oil to a large skillet and let it warm. Add the garlic, sliced onions, and salt and pepper.
Let cook until lightly golden, stirring occasionally as not to burn.
Once slightly caramelized, deglaze the pan with white wine and let the liquid reduce 5-7 minutes.
Once reduced, add in the mushrooms and cook until tender.
Stir in fresh thyme.
Add in the spinach and cover the skillet until spinach wilts slightly.
Remove from heat.
To serve, plate the cooked spaghetti squash, spoon the cream sauce over it and top with the mushroom mixture.

5.0 from 6 reviews

Parmesan Cream Sauce

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Alyssa

Serves: 4

Ingredients

1 tablespoon olive oil
2 tablespoons white all-purpose flour
1 cup 2% milk
¼ cup half and half
½ cup quality grated parmesan cheese
¼ teaspoon granulated garlic or garlic powder
¼ teaspoon white pepper

Instructions

To make the cream sauce, add the olive oil to a medium-sized saucepan over medium heat.
Warm the oil and immediately whisk in the flour to make a roué.
Slowly pour in the milk, whisking continuously followed by the half and half.
Bring the mixture to a boil then turn down to a simmer.
Whisk in the grated parmesan, garlic powder, salt and white pepper.
Remove from heat and serve immediately.*

Notes

* If the mixture sits too long, it will thicken. To loosen the cream sauce, reheat or add a few additional tablespoons of milk.