Chicken wings and cauliflower have one thing in common: They take on the flavor of whatever delicious ingredients you lavish on them. Now, here’s what they don’t have in common: similar nutritional benefits—cauliflower wins that game hands down. But nowhere is it written that good for you can’t taste good to you as well. This refresh of Buffalo wings will convince you.
- 1 large head of cauliflower
- 2 tablespoons cornstarch
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons ancho chile powder
- 1/2 teaspoon freshly ground black pepper
- 6 tablespoons extra virgin olive oil, divided
- 1/4 cup your favorite hot sauce
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- Optional: blue cheese dip and celery sticks
Place one of your oven racks in the bottom third of the oven and preheat it to 425°F. Line a large rimmed sheet pan with parchment paper.
Cut the cauliflower into large florets with as much of the stem as possible intact to give them the look of wings. Transfer to a large bowl, including any cauliflower bits. In a small bowl, whisk together the cornstarch, the garlic and ancho chile powders, and the black pepper, then whisk in two tablespoons of olive oil. Pour the mixture over the cauliflower and toss to coat.
Arrange the cauliflower pieces on the sheet pan without crowding them and bake for 10 minutes. Take the sheet pan out of the oven and flip the cauliflower pieces. Bake for another 10 minutes.
Meanwhile make the Buffalo sauce: whisk together the hot sauce, the remaining olive oil, the lemon juice, and minced garlic in a small bowl, and set aside.
Take the cauliflower out of the oven, flip each piece again, and brush with the Buffalo sauce. Return to the oven for a final 10 minutes or until browned and crispy. Serve while still warm.
Yields 4 servings
This simple but flavorful dip takes just minutes to make and is easily customizable. Add hot red pepper flakes or jarred Calabrian chiles for a bit of heat. Chopped brined olives (black or green) are good additions, too.
- 1 cup whole milk ricotta
- 1 tablespoon extra virgin olive oil, plus more as needed
- 2 teaspoons fresh lemon juice (optional)
- 1/2 teaspoon honey
- 1 1/2 tablespoons finely chopped fresh herbs (such as basil, thyme, oregano, or chives), plus an additional sprig or two for garnish
- 1 small clove garlic, peeled and minced
- 1/2 teaspoon coarse salt (kosher or sea), or more to taste
- 1/4 teaspoon freshly ground black pepper
In a medium bowl, combine the ricotta, olive oil, lemon juice (if using), honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about one minute. You can also blend everything together in a food processor. Give the dip a taste, adding extra olive oil, lemon juice, honey, or salt and pepper, if needed.
Transfer to an attractive serving bowl, drizzle more olive oil on top, and garnish with fresh herbs. Serve with crackers, breadsticks, crostini, or fresh vegetables.
Serves 4 — Recipe adapted from aheadofthyme.com
This hummus twist has a sweet, seasonal spin—great with vegetable chips, crudités, crackers, or pita.
- One 15.5-ounce can chickpeas
- 1 cup pumpkin purée (not pie filling)
- 1 teaspoon coarse salt (kosher or sea)
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 3 cloves garlic, peeled and coarsely chopped
- Roasted pumpkin seeds (pepitas), for garnish
- Paprika, for garnish
Place all the ingredients (except garnishes) in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your taste.
Once it’s ready, spread the hummus in a bowl and garnish with a generous drizzle of olive oil, pumpkin seeds, and a light dusting of paprika.
Serves 4 as an appetizer — Recipe adapted from littlesunnykitchen.com
Creamy delicata squash pairs perfectly with Tuscan (aka Dinosaur or Black) kale. Need heat? Red pepper flakes!
- 2 small delicata squash
- 1/4 cup extra virgin olive oil, plus extra for brushing the bread
- Coarse salt (kosher or sea) and freshly ground pepper
- 1 pound Tuscan kale, thick stems and ribs discarded, leaves coarsely chopped
- 2 tablespoons water
- 1/4 teaspoon hot red pepper flakes (optional)
- 4 garlic cloves, peeled and thinly sliced
- Eight 1/2-inch-thick slices of coarse bread
- 4 ounces shaved Parmigiano-Reggiano cheese
Preheat the oven to 400˚F.
Peel the squash and halve each lengthwise, then seed and slice crosswise into 1/2-inch-thick slices.
Preheat the oven to 350°F. In a medium bowl, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for about 30 minutes, turning once, until tender and lightly browned.
In a large skillet, heat 2 tablespoons of the remaining olive oil; add the water and hot red pepper flakes, if using. Add the kale. Cook the kale until it’s wilted, about 8 minutes. Add the garlic slices and cook until the kale is tender, about 3 minutes longer. Season the kale with salt and pepper. Add the squash and toss gently to combine.
Makes 8 toasts — Recipe adapted from Food and Wine, March 2011