Roasted Buf­falo Cau­li­flower

with Herby Av­o­cado Dip

Clean Eating - - RECIPES -

SERVES 6. HANDS-ON TIME: 25 MIN­UTES. TO­TAL TIME: 45 MIN­UTES.

An al­mond flour coat­ing gives th­ese spicy bites a crispy ex­te­rior with­out the need for bread crumbs. Paired with a dip made of heart-healthy fats, you have a sa­ti­at­ing side. Serve it hot right from the oven for best tex­ture.

DIP

2 tbsp olive oil 2 cloves gar­lic, chopped

1 av­o­cado, peeled, pit­ted and chopped 2 tbsp snipped chives 1 tbsp ap­ple cider vine­gar 1 tbsp fresh lemon juice 1 tbsp chopped fresh flat-leaf pars­ley 1½ tsp dried dill ½ tsp each dried oregano and mus­tard pow­der 3 tbsp av­o­cado oil may­on­naise ¼ tsp sea salt 1/8 tsp ground black pep­per

CAU­LI­FLOWER

1 cup al­mond flour 1 tsp gar­lic pow­der

½ tsp each dried oregano and sea salt ¼ tsp each smoked pa­prika and ground black pep­per 1 large egg 1 large head cau­li­flower, stems re­moved, cut into flo­rets ½ cup hot sauce

(TRY: Frank’s Red Hot) 3 tbsp ghee 2 tbsp chopped fresh flat-leaf pars­ley, op­tional

1. Pre­pare dip: To a small, un­heated skil­let, add oil and gar­lic. Place on low heat, un­til oil is siz­zling for 30 sec­onds. Trans­fer mix­ture to a high-speed blender or small food pro­ces­sor. Add av­o­cado, chives, vine­gar, lemon juice, pars­ley, dill, oregano and mus­tard pow­der; process un­til smooth. Trans­fer to a medium bowl and fold in may­on­naise. (TIP: Thin with wa­ter, 1 tsp at a time, if mix­ture is too thick.) Sea­son with salt and pep­per. Cover and re­frig­er­ate un­til ready to serve.

2. Pre­pare cau­li­flower: Pre­heat oven to 425ºF. Line 2 large bak­ing sheets with parch­ment pa­per. In a small bowl, com­bine flour, gar­lic pow­der, oregano, salt, pa­prika and pep­per. In a sep­a­rate large bowl, beat egg. Add cau­li­flower flo­rets to egg bowl and toss to coat. Sprin­kle flour mix­ture onto cau­li­flower; toss to coat.

3. Di­vide cau­li­flower be­tween bak­ing sheets; spread­ing evenly. Mist with cook­ing spray. Roast for 20 min­utes, stir­ring once or twice.

4. Mean­while, in a small saucepan, com­bine hot sauce and ghee; warm on low heat, whisk­ing, un­til ghee is melted. When cau­li­flower is done, di­vide sauce be­tween bak­ing sheets, driz­zling on cau­li­flower, tak­ing care not to let bread­ing fall off.

5. Switch oven to broil on high. Broil 1 to 2 min­utes per sheet, un­til spots not cov­ered with sauce are golden. Sprin­kle with pars­ley (if us­ing). Serve with dip on the side.

PER SERV­ING (1/6 of recipe): Calo­ries: 567, To­tal Fat: 49 g, Sat. Fat: 12 g, Mo­noun­sat­u­rated Fat: 29 g, Polyun­sat­u­rated Fat: 7 g, Carbs: 24 g, Fiber: 12 g, Sug­ars: 6 g, Protein: 13 g, Sodium: 1519 mg, Choles­terol: 88 mg

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