Buffalo-Style Roasted Cauliflower

This recipe came about after some trial and error. A friend had a similar dish at a local restaurant, and raved about it. When we tried to recreate it, something was missing. We’re still trying.

In the meantime, I decided to try roasting cauliflower florets and drizzling them with a bit of Frank’s Red Hot sauce. One of the problems with the dish my friend and I made was that the cauliflower got soggy when doused in the stuff. I decided a good drizzle was all that was needed.

And so we have it — one of my favorite (and most likely to surprise guests!) side dishes. It’s easy, it’s gluten free, and the flavors of cauliflower and hot sauce mingle perfectly.

Wedge Salad with Blue Cheese Dressing

There are certain times of year when I crave this salad. Sometimes it’s due to the hot weather and a desire for the cold, crisp crunch of iceberg lettuce. Sometimes it’s because I want to indulge in the absolute creamy, salty flavor of the dressing. Sometimes…it’s both.

I love serving this salad at barbecues because it’s easy to make for a crowd. It’s also the perfect accompaniment to a well-cooked steak. And, of course, the blue cheese dressing can be used on other types of salad.

I know there is some concern in the gluten-free community about whether or not blue cheese is gluten-free. Generally, these cheese are safe to eat. For your information, I discuss this issue and list blue cheeses that are gluten-free here (and a few that are not) here.

Grilled Romaine Halves with Caesar Dressing

During the summer, it’s natural to throw everything on the grill, and salads are no exception. Sure, you can do fantastic grilled veggie salads tossed with a balsamic vinaigrette. Or you can impress your guests with this unexpected grilled Romaine salad.

Just brush the cut halves of Romaine heads with a bit of olive oil (I have a lemon-flavored oil I use for this) and grill for a few minutes on each side while your meat is resting.

The traditional Caesar dressing can be made in the blender or food processor (or by hand if you’re feeling energetic). Don’t skip the anchovies — they add incredible flavor and nobody (but you) will know they’re there.

If you’re feeling adventurous, try this with Iceberg lettuce to make a very different kind of wedge salad.

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