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:
- Preheat the oven to 375˚F and line a baking sheet with parchment paper.
- In a small bowl, combine the brown sugar and seasonings and mix well.
- Cut the head of cauliflower into florets, about 1½-inches wide.
- Add the cauliflower florets to a large bowl, drizzle with olive oil and toss to coat.
- Sprinkle cauliflower with the seasoning mix and toss well to evenly coat.
- Arrange the seasoned cauliflower on the baking sheet. Bake for 14-16 minutes, flipping halfway, to desired caramelization and tenderness.
- 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:
- Preheat convection/combi oven to 475°F
- Slice the top and bottom off of carrots then slice them in half, slice each half into thirds lengthwise.
- In a large bowl, mix oil and dry ingredients with carrot sticks. Toss to combine.
- Spread on a parchment-lined baking sheet, leaving room in between for even cooking
- Bake for 15-20 minutes (depending on how crispy you want them).
- 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:
- 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.
- Place shaved items with the chopped chard in a bowl and drizzle with lime juice, olive oil, salt and pepper. Toss well.
- Sprinkle with sunflower seeds.
- Taste and adjust seasoning as needed.
- Keep chilled.