cauliflower Archives - For the Love of Food

Buffalo Cauliflower with Homemade Blue Cheese Dressing

Nicole Hood — Fri, 22 Sep 2017 11:00:00 +0000

Football season is here! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you some delicious football-inspired recipes for tailgating.

For my Foodie Football Fan recipe I wanted to share this spicy, crunchy appetizer I make often for my husband and friends: Buffalo Cauliflower served with delicious chunky Homemade Blue Cheese Dressing for dipping. You will love this game day dish!

We’ve made winning appetizers and entrees you are going to love for game day!

Be sure to check out their links below.

Buffalo Cauliflower with Homemade Blue Cheese Dressing

Ingredients

1 head cauliflower chopped into bite size florets
1 1/2 cups Buffalo Sauce like Frank's Red Hot Buffalo Sauce
2 tbsp butter melted

Blue Cheese Dressing:

1/3 cup buttermilk
1 tsp white vinegar
5 ounces blue cheese crumbled
1/3 cup sour cream
1/4 cup mayonnaise
3 tsp white wine vinegar
1/2 tsp granulated white sugar
1/4 tsp garlic powder
salt/black pepper to taste

Instructions

Preheat the oven to 400 degrees.
Spread the cauliflower on a lined baking sheet.
Bake for about 18-20 minutes or until fork tender and golden.
Meanwhile, in a small bowl mix the buffalo sauce and the melted butter.
Add the hot cauliflower to a bowl and toss with the buffalo sauce mixture.
Add to a serving dish with a large side of blue cheese dressing {recipe below} for dipping.
Serve and enjoy this game day dish!
Blue Cheese Dressing:
In a bowl add buttermilk and blue cheese crumbles and mash with a fork until they are well combined.
Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder, and salt and pepper and mix well.
Pour into a mason jar or other container and seal tightly.
Let set in fridge for at least 4 hours.
Remove, stir, and serve as a dip or dressing!

Notes

Dressing recipe adapted from https://domesticsuperhero.com

Start by making the Blue Cheese Dressing.

In a bowl add buttermilk and blue cheese crumbles and mash with a fork until they are well combined.

Add sour cream, mayonnaise, white wine vinegar, sugar, garlic powder,

and salt and pepper.

Mix well.

Pour into a mason jar and seal then set in the fridge for at least 4 hours.

Spread the chopped cauliflower on a lined baking sheet.

Bake at 400 degrees for about 18-20 minutes or until fork tender and golden.

In a small bowl mix the buffalo sauce and the melted butter.

I like to use Frank’s Red Hot Buffalo Sauce.

Add the hot cauliflower to a bowl and toss with the buffalo sauce mixture.

Coat well then serve warm on a plate.

Add a cup of the Blue Cheese Dressing for dipping.

Enjoy this delicious game day dish!

Check out these 19 Football Tailgating Recipes for game day!

Chicken Swiss Dip by The Life Jolie
Creamy Pepita Dip by The Mexitalian
Traeger Pulled Pork by Or Whatever You Do
Tricolor Potato Pancakes with Horseradish Cream by A Little Gathering
Slow Cooker Apple Cider Chicken Sliders by Cake ‘n Knife
Baked Brie Crescent Bites by The Culinary Compass
Aunt Julie’s Pepperoni Bread by Off the Eaten Path
Jalapeño Ranch Dip by A Joyfully Mad Kitchen
Corn Dip by Me and My Pink Mixer
Chorizo Stuffed Bacon Wrapped Dates by Feast + West
Easy Pepperoni Bread by Love Bakes Good Cakes
Bacon Wrapped Cheese Smokies by West Via Midwest
Easy Roasted Veggie Fajitas by Hello Little Home
Pumpkin Pulled Pork Bowls by The Speckled Palate
Caramelized Onion Dip by Culinary Adventures with Camilla
Easy Potato Chip Nachos by Honey and Birch
Apple Pie Twists by 2 Cookin Mamas
Buffalo Cauliflower + Blue Cheese Dressing by For the Love of Food
Pigskin Cheeseball by Love & Flour

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed are our own, not that of the NFL and/or any of its teams. Any team names, logos or other symbols referenced are properties of their respective organizations.

The post Buffalo Cauliflower with Homemade Blue Cheese Dressing appeared first on For the Love of Food.

Easy Cheesy Cauliflower Crust Stromboli

Nicole Hood — Fri, 19 Jun 2015 23:00:00 +0000

Pizza is a popular dinner request in my house and I am always experimenting with new twists on the traditional pizza
pie. We jumped on the low carb bandwagon when I was pregnant and had high blood sugar earlier this year, and I became ~~slightly obsessed~~ a fan of using
cauliflower in place of bread and potatoes. I made Cauliflower Chowder and Cauliflower Breadsticks and even Cauliflower Pizza!

This recipe for Easy Cheesy Cauliflower Crust Stromboli uses the same ingredients as my Cauliflower Pizza Crust but I simply roll out
the dough into a rectangle, fill with toppings and lots of cheese, and fold over to make an extra cheesy stromboli!
Slice and serve with marinara sauce for dipping and I guarantee you will think twice about eating the same ol’ traditional pizza next time!

Easy Cheesy Cauliflower Crust Stromboli

Makes 2 large strombolis

Ingredients

1 head of cauliflower chopped (about 5-6 cups)
4 eggs beaten
4 cups shredded Cheddar or Italian blend cheese
12 oz jar Marinara or Pizza sauce
1 tbsp oregano
4 cloves garlic pressed
salt and pepper to taste
Pizza toppings of your choice we used sliced olives, pineapple, and pepperoni

Instructions

Preheat oven to 425 degrees. Line 2 large baking sheets.
Add chopped cauliflower to a steamer and steam until softened and fork tender, about 15-20 minutes.
Add cauliflower to a food processor and pulse until the texture of rice.
Place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.
Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded cheese, oregano, garlic and salt and pepper. Stir until combined.
Pour half onto a lined baking sheet and shape into a rectangular shape. Repeat with remaining cauliflower mix on other lined baking sheet.
Bake the crusts for about 20-25 minutes or until golden.
Remove from oven and top each with ½ cup or so of marinara sauce (spreading to cover) and toppings of your choice sprinkled in the center.
Then add ½ cup shredded cheese on top of each. Leave a barrier around the sides so you can fold over and seal the stromboli.
Very gently, using a spatula, fold over the crust on both sides (similar to a burrito but without folding the ends). Don’t worry if it’s messy- you are going to cover it with more cheese!
Top with an additional ½ cup cheese on each. I like to add a few pepperonis on top too!
Bake in the oven for another 5-10 minutes until cheese is melted and stromboli is warmed throughout.
Slice and serve with warm marinara sauce for dipping (optional).

Preheat oven to 425 degrees. Line 2 large baking sheets.

Add chopped cauliflower to a steamer and steam until softened

and fork tender, about 15-20 minutes.

Add cauliflower to a food processor and pulse until the texture of rice. Place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.
Add cauliflower to a bowl.
Then add in eggs, 2 cups of shredded cheese, oregano, garlic and salt and pepper.
Stir until combined.

Pour half onto a lined baking sheet and shape into a rectangular shape. Repeat with remaining cauliflower mix on other lined baking sheet.

Bake the crusts for about 20-25 minutes or until golden.

Remove from oven and top each with 1/2 cup or so of marinara sauce
(spreading to cover) and toppings of your choice sprinkled in the center.

Then add 1/2 cup shredded cheese on top of each.
Leave a barrier around the sides so you can fold over and seal the stromboli.

Very gently, using a spatula, fold over the crust on both sides (similar to a burrito but without folding the ends). Don’t worry if it’s messy- you are going to cover it with more cheese!
Top with an additional 1/2 cup cheese on each. I like to add a few pepperonis on top too!

Bake in the oven for another 5-10 minutes until cheese is melted and stromboli is warmed throughout.

Slice and serve with warm marinara sauce for dipping (optional).

I also shared this recipe as a guest blogger for Love, Pasta, and a Tool Belt in May 2015.

The post Easy Cheesy Cauliflower Crust Stromboli appeared first on For the Love of Food.

Low Carb Cheesy Cauliflower Breadsticks

Nicole Hood — Thu, 19 Feb 2015 04:52:00 +0000

Since I have started cutting carbs and sugars during these last two months of my pregnancy, I have come across so many delicious low carb alternative recipes. Lettuce wraps are a fun favorite of mine and for a recent Superbowl party I decided to try the new Cauliflower bread trend. I was sent a huge assortment of Dofino cheeses from Houseparty so I decided to triple load these Cauliflower Breadsticks with my favorite: Gouda!

They were the hit of the party and no one even knew they were cauliflower and not bread!

Team Gouda all the way!

Low Carb Loaded Cheese Cauliflower Breadsticks

Makes 10-12 breadsticks

Ingredients

1/2 a head of cauliflower chopped (about 2 -2 1/2 cups)
2 eggs beaten
3 cups of Gouda cheese shredded (I used Dofino Smoked Cracked Peppercorn Gouda)
2 tsp oregano
2 cloves garlic minced/pressed
salt and pepper to taste
marinara sauce for dipping (optional)

Instructions

Preheat oven to 425 degrees.
Add chopped cauliflower to a steamer and steam until softened and fork tender, about 15-20 minutes.
Add cauliflower to a food processor and pulse until the texture of rice.
This step is optional but makes for a sturdier crust: place cauliflower in a hand towel or cheesecloth and squeeze out any excess liquid.
Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded Gouda, oregano, garlic and salt and pepper. Stir until combined.
Pour onto a lined baking sheet and shape into a rectangular shape for the breadsticks.
Bake the crust for about 25 minutes or until golden.
Sprinkle with remaining 1 cup Gouda cheese and put back in the oven for another 5 minutes or until cheese has melted.
Slice and serve with warm marinara sauce for dipping (optional).

Notes

NOTE: This recipe can also be used as a Cauliflower Pizza Crust recipe!

Add 1/2 a head of chopped cauliflower to a steamer and steam for 20 minutes or until tender.

Add cauliflower to a food processor and pulse until almost smooth and the texture of rice.

Any cheese works with this recipe ( I love Mozzarella and Cheddar too) but I used Dofino Smoked Cracked Peppercorn Gouda…and I used a whole lot of it.

Add cauliflower to a bowl. Then add in eggs, 2 cups of shredded Gouda,

oregano, garlic and salt and pepper.

Stir until combined.

Pour onto a lined baking sheet and shape into a rectangular shape for the breadsticks.

Bake the crust for about 25 minutes or until golden.

I know this already looks amazing but it’s time for…you guessed it…more cheese!

Sprinkle on another cup of shredded Gouda.

Bake for another 5 minutes until cheese is melted and bubbly.

This recipe can also be used as a Cauliflower Pizza Crust!

Slice into breadsticks and serve warm with marinara sauce on the side.

We had quite the Superbowl party food spread (including my Football Shaped Gouda and Pecan Cheeseball) but these breadsticks were easily the favorite!

Honestly, I wasn’t too into the game. But the food won in the end and that’s what mattered to me!

Go Team Gouda! Stay tuned for my Superbowl Party Recap later this week….

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