Summer Squash & Zucchini Risotto, Buffalo Cauliflower Bites, & Pan Roasted Brussel Sprouts

I can’t believe I haven’t made buffalo cauliflower bites before this dinner! What is wrong with me! I love love loved them, and now I want to make them again ASAP as I’m thinking about how good they were.

I cooked the brussel sprouts differently this time because after eating them oven roasted all the time, you kind of get sick of it!

And, I am definitely getting better at making risotto . . . it didn’t take as long to cook this time. Kind of a random meal just thrown together but I really enjoyed it


Ingredients – For The Summer Squash & Zucchini Risotto:

-2 Tablespoons oil

-1/2 Cup vadalia onion, chopped

-2 garlic cloves, finely minced

-1/4 Cup white wine

-4 Cups organic vegetable broth

-1 Cup arborio rice

-1 medium yellow squash, washed and diced

-1 medium zucchini, washed and diced

-1/2 Cup frozen petite peas, thawed

-1 Tablespoon Vegan butter

-Pepper to taste


-In a large saucepan, heat oil, and add onion and garlic. Saute for 3 – 5 minutes over medium heat

-Stir in the rice and cook for 2 minutes until opaque. Add wine and stir until absorbed


-Stir broth into rice one cup at a time, stirring frequently over medium heat after each addition. Wait until broth is almost completely absorbed before adding more

-After about 15 minutes add squash, zucchini, and peas.  Continue stirring and adding broth until the vegetables are tender and the rice is al dente but looks creamy, about 5 minutes

-Remove from heat and stir. Season with fresh black pepper


Ingredients – For The Buffalo Cauliflower Buffalo Bites:

-6 Cups fresh cauliflower florets, chopped into bite sized pieces

-2 teaspoons garlic powder

-Salt and pepper to taste

-1 Tablespoon butter, melted

-3/4 Cup hot sauce


-Preheat oven to 450 degrees farenheit. Cover baking dish with oil (I use coconut oil). Set aside

-Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl

-Add the cauliflower into a large bowl and pour the buffalo sauce over. Toss until the cauliflower florets are fully coated. Spread on baking dish


-Bake for 20 minutes


Ingredients – For Pan Roasted Brussel Sprouts:

-1 teaspoon oil

-1/2 teaspoon cumin

-1/2 teaspoon mustard seeds

-3 cloves garlic, finely chopped

-2 – 3 Cups brussel sprouts, tough stems removed and halved or quartered

-2 teaspoons sesame seeds

-1/2 teaspoon coriander

-1/4 teaspoon tumeric

-Cayenne pepper to taste

-Salt to taste

-1/4 Cup water

-Lemon for garnish


-Heat oil in a large skillet over medium heat. When hot, add cumin and mustard seeds and cook until they change color or start to pop

-Add garlic and cook for 1 minute

-Add brussel sprouts and toss well. Cook 4 – 5 minutes until some edges turn golden brown. Stir once or twice in between

-Add sesame seeds, mix in, and cook for 1 minute

-Add rest of spices and salt and cook for 1 minute

-Add 1/4 Cup water. Cover and cook for 7 – 9 minutes. This will steam the sprouts

-Taste and adjust salt and heat. Add a dash of fresh lemon

*These would be great in a buddha bowl!






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