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
Directions:
-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
Directions:
-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
Directions:
-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!
XOXO
