snack

Buffalo Cauliflower With Blue Cheese

by Anne Maxfield on November 12, 2015

Accidental Locavore Buffalo CauliflowerAs you know, cauliflower is poised to take over for kale as the next over-played vegetable. Being trendy enough, the Accidental Locavore found this recipe for roasted cauliflower with a “Buffalo” sauce. It’s easy and you can roast the cauliflower ahead of time. Serves 2-4, depending on the size of the cauliflower (and the hunger of your audience).

  • One 2-to-2½-pound head cauliflower, leaves trimmed and base trimmed so the cauliflower will stand up
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • ¼ cup Sriracha
  • ¼ cup Frank’s RedHot sauce
  • 6 tablespoons unsalted butter, cut into chunks
  • ½ cup crumbled blue cheese

Accidental Locavore Roasted CauliflowerPreheat the oven to 450°. Place the cauliflower, stem-side down, onto a foil-lined baking sheet. Drizzle with the oil and sprinkle with the salt. Roast until tender and browned on top, 30 to 35 minutes. Let cool for 5 to 10 minutes.

When cool enough to handle, trim the florets into 3-inch-long pieces (about the size of chicken wings) and cut the stem into thin slices.

In a large saucepan, combine the Sriracha, Frank’s RedHot sauce and the cauliflower, and toss to coat. Place over medium-high heat, and when the sauce begins to sizzle, add the butter. Cook, tossing and stirring often, until the sauce is slightly creamy and the cauliflower is heated through, 3 to 5 minutes. Sprinkle with the blue cheese, serve and enjoy!

Accidental Locavore Buffalo CauliflowerMy verdict: Provided you like Buffalo sauce, this could make a cauliflower lover out of the skeptics out there! It’s really easy, especially if you roast the cauliflower ahead of time, like I did, then you can just pull it out and finish it off. I thought it was maybe a little too spicy and will cut down the Sriracha to 2 tablespoons and add more 2 more tablespoons of Frank’s the next time I make it. Since I had some real Roquefort on hand, that was my blue cheese, which was great, but you certainly will get a fine result with any good blue cheese. Serve it as a snack or side dish.

 

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Garlic Chickpea Snacks

by Anne Maxfield on May 15, 2014

Accidental Locavore Fried ChickpeasThe Accidental Locavore keeps reading about how healthy chickpeas are for snacking so the other night, when friends were coming over for dinner, I thought I’d try a batch (always good to have guinea pigs…). This is from Bon Appetit and is quick and easy.

  • 1 can chickpeas (15 ounces), rinsed
  • 2 cloves garlic, run through a garlic press
  • Pinch of red pepper flakes (or more depending on your heat tolerance)
  • ¼ cup olive oil
  • Salt and pepper

Accidental Locavore Frying ChickpeasHeat the olive oil in a medium-sized sauté pan over medium-high heat. Add the chickpeas, garlic and hot pepper flakes. Fry until the chickpeas are golden brown and start to blister, about 8 minutes. Drain on a paper towel. Sprinkle with salt and pepper, serve and enjoy!

My verdict: These were good when they were fresh. I used Maldon salt for them, any good salt would be good on them and you could even play around with flavored salts and/or herbs. The problem came when I tossed them into a Ziploc bag to store them. The next day they were essentially inedible (but don’t tell my dog that, he’s not complaining about their sudden appearance in his dinner). This was a little weird, because Bon Appetit was touting them as a great add-in for lunch salads (and because their recipe called for 2 cans of chickpeas!!!), so you would think to make them ahead and toss them in as needed. And although, my version cuts down on the olive oil, I think it could still be reduced to a couple of tablespoons. Would I make it again? Probably not, because I think this salad is a much better use of chickpeas and if I wanted a snack, I’d probably whip up (or doctor some purchased) hummus. What do you think?Accidental Locavore Chick Pea Salad

 

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