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.

Really Big Salads

I said, feeling virtuous, “Let’s just have a really big salad for lunch.” My husband, feeling less virtuous, required a bit of persuasion, but eventually conceded a really big salad was just what he wanted. Mostly because all other options would require him to make his own lunch.

He is a wise man. Continue reading “Really Big Salads”

Roasted Vegetables: A Few Tips

My mother hates to cook. This is not a secret. She doesn’t do it anymore, and she’s happy about it. My grandmother, however, was a great cook. My theory is sometimes the love of cooking skips a generation. Or, you know, desperate people do desperate things.

Despite her preference to have anyone but her do the cooking, my mother learned a few culinary tricks from her mother. Such as the ability to serve awful, overdone vegetables. Apparently, anything green (or orange or purple) was sentenced to death by boiling. For a very long time.
Continue reading “Roasted Vegetables: A Few Tips”

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