Monday Night Meal: Buffalo Roasted Cauliflower

Chef Lachelle Cunningham of Chelle’s Kitchen stopped by to make Buffalo Roasted Cauliflower for a simple dinner recipe you can make this week.

Buffalo Roasted Cauliflower

Ingredients:
Serves 8

1/4 cup dark brown sugar
1 tablespoon chili powder
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 tablespoons garlic powder
1 tablespoon mustard powder
2 tablespoon black pepper
2 heads cauliflower
2 tablespoons olive oil

Directions:

  1. Preheat the oven to 375˚F and line a baking sheet with parchment paper.
  2. In a small bowl, combine the brown sugar and seasonings and mix well.
  3. Cut the head of cauliflower into florets, about 1½-inches wide.
  4. Add the cauliflower florets to a large bowl, drizzle with olive oil and toss to coat.
  5. Sprinkle cauliflower with the seasoning mix and toss well to evenly coat.
  6. Arrange the seasoned cauliflower on the baking sheet. Bake for 14-16 minutes, flipping halfway, to desired caramelization and tenderness.
  7. Serve with ranch dressing and Buffalo hot sauce.

Parmesan Garlic Roasted Carrot Fries

Ingredients:
8 servings

4 cups (1-2 lbs) carrots
3 tbsp olive/canola oil
3/4 cup parmesan cheese
1 tbsp garlic powder
1 1/2 tbsp. dried parsley
1 tsp. black pepper, to taste
1 tsp. salt, to taste

Directions:

  1. Preheat convection/combi oven to 475°F
  2. Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
  3. In a large bowl, mix oil and dry ingredients with carrot sticks. Toss to combine.
  4. Spread on a parchment-lined baking sheet, leaving room in between for even cooking
  5. Bake for 15-20 minutes (depending on how crispy you want them).
  6. Remove from oven and transfer to a bowl, sprinkling with grated parmesan cheese. Cheese will melt over hot fries

Apple Root Salad

Ingredients:
Serves 8

2 kohlrabi, peeled & thinly shaved
3 carrots, peeled & thinly shaved
2 crisp/tart apples, peeled & thinly shaved
2 red beets, peeled & thinly shaved
2 swiss or rainbow chard stalks, chopped (including stem)
2 Tbsp fresh squeezed lime juice
2 Tbsp Olive Oil
2 tsp salt
1/2 tsp black pepper
1/2 cup sunflower seeds

Directions:

  1. Using thin (#1 or #2) slicer blade on Robot coupe or food processor (or use a vegetable peeler to shave by hand) thinly shave the kohlrabi, carrots, apples and beets.
  2. Place shaved items with the chopped chard in a bowl and drizzle with lime juice, olive oil, salt and pepper. Toss well.
  3. Sprinkle with sunflower seeds.
  4. Taste and adjust seasoning as needed.
  5. Keep chilled.
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