Cauliflower Adobo Tacos

Recently we were at a brewery in Columbus that had the best honey adobo chicken fingers. They were so tasty that we have talked about them at least a half a dozen times since we first ate them. When brainstorming what we wanted to make for Cinco de Mayo this year, we knew we wanted to combine the flavors of that honey adobo sauce with cauliflower for tacos. We have been really into subbing cauliflower as a meat-free alternative, and find with the right flavors we rarely notice we are eating vegetarian. We love the combo of flavors in our version of honey adobo sauce- the honey and vinegar are the perfect combination with the smokey chiles and tangy tomato paste. They are sweet and spicy and an excellent centerpiece for Cinco de Mayo or any taco night.

Cauliflower Adobo Tacos

  • Servings: 6-8 taco portions
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Sweet and spicy cauliflower tacos that pack a punch!

Ingredients

  • 2 tbs olive oil, divided
  • 1 large head of cauliflower, large stem and leaves removed and cut into large bite-sized pieces
  • 3 cloves of garlic, minced
  • 1/4 cup tomato paste
  • 1/2 cup chipotles in adobo, diced
  • 1/2 cup water
  • 1/4 – 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 1 tsp cumin
  • salt and pepper to taste
  • 8 taco-sized tortillas
  • your favorite taco toppings: avocado, red onion, cilantro, queso fresco, etc…

Directions

  1. Heat a large saute pan over medium-high heat. Add 1 tbs of olive oil and lay the cauliflower florets in a single layer in the bottom of the pan. Cook for about 7-8 minutes on one side, or until the cauliflower is brown but not burnt. You’ll want to check the cauliflower during this 7 minutes and adjust the heat as necessary to get the cauliflower to the correct color. After the 7 minutes has passed, flip the cauliflower over and repeat the same thing on the other side. Remove the cauliflower into a large bowl and gently tent with foil until later in the recipe.
  2. Add the remaining 1 tbs of olive oil to the pan along with the minced garlic. Saute for 2 minutes, or until the garlic is fragrant. Add the tomato paste to the pan and cook another 2 minutes. Add the chipotles in adobo, water, apple cider vinegar, and cumin to the pan. In the ingredients above we give the option to use between 1/4 and 1/2 cup of honey. If you are making this for younger kids or people with a more spice sensitive palate, use the full 1/2 cup. If you really want to bring the heat go for 1/4 cup. Like Goldilocks we went right in the middle at 1/3 cup and found that it was just right. Whisk well to combine and cook for another 3 minutes on medium heat, or until the sauce is starting to become sticky.
  3. Add the cauliflower back into the pan and toss well to coat. Cook for another 2 minutes so that the cauliflower can absorb the sauce.
  4. Serve the cauliflower in tortillas along with your favorite taco condiments. We particularly like the cauliflower with avocado, queso fresco, freshly sliced red onion, and cilantro.


Sweet Potato Shawarma Bowls

Thanks to our love of cooking, one of the gifts we most often receive are oils and spices from our friends and family after they go on a vacation. Over the years we have accumulated paprika from Hungary, tzatziki blends from Greece, olive oil from Italy, and more red spices from the Middle East than we could possibly know what to do with. To try and keep things fresh in our kitchens, we made a resolution to start using all of these pantry items up! While it’s fun to save them from memories of our own travel, the truth is that items like olive oils really are meant to be used as oils go rancid and spices lose their flavor over time.

One of the spices that we acquired was a shawarma seasoning blend. We love these flavors and cook with them often, but rarely use this spice mix. To mix things up from the traditional chicken shawarma that we know and love, we decided to make these vegetarian sweet potato bowls. The bowls are filled with crispy chickpeas, an herby tomato and cucumber salad, and of course, sweet potato fries. Everything comes together with a homemade tahini dressing for a lunch or dinner that is exploding with tons of flavor. We promise that this dish makes healthy eating truly enjoyable.

Sweet Potato Shawarma Bowls

  • Servings: 4
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  A hearty and healthy vegetarian recipe that is bursting with shawarma flavors.

Base ingredients for the Bowls

  • 2 sweet potatoes, cut into large french fries
  • 1 can chickpeas, rinsed and drained
  • 1/4 cup neutral oil (avocado or vegetable)
  • 1/4 cup shawarma seasoning
  • 6 cups lightly packed arugula or your favorite leafy green
  • 2 cups cooked farro

Ingredients for the Tomato Cucumber Salad

  • 2 cups cherry tomatoes, halved
  • 3 Persian cucumbers, diced
  • 1/4 cup olive oil
  • 2 tbs red wine vinegar
  • 1/3 cup fresh mint, chopped
  • 1/3 cup fresh parsley, chopped
  • salt and pepper to taste

Ingredients for the Tahini Dressing

  • 1/2 cup tahini
  • 2 tbs olive oil
  • zest and juice of 1 large lemon
  • 1 large clove garlic
  • 1/4 cup cold water (or more if you prefer a looser dressing)
  • salt and pepper to taste

Directions

  1. Preheat the oven to 400 degrees.
  2. Drizzle the sweet potatoes and chickpeas with the neutral oil and sprinkle with the shawarma seasoning and salt to taste. Toss well to coat. Lay the sweet potatoes and chickpeas on a large cookie sheet, making sure that there is enough room for the sweet potatoes and chickpeas to lay side by side in a single layer. If you need to divide amongst two cookie sheets, no problem. Bake the sweet potatoes and chickpeas for 10 minutes. After 10 minutes, flip the sweet potato fries with a spatula and toss the chickpeas; cook another 10 minutes or until the sweet potatoes are cooked through and crispy on the outside.
  3. While the sweet potatoes are cooking, make the tomato and cucumber salad. Combine the ingredients (tomatoes – parsley) in a medium mixing bowl. Gently stir the ingredients and season well with salt and pepper. Set aside.
  4. Make the tahini dressing. Combine the dressing ingredients (tahini – 1/4 cup water) in a small blender. Blend to thoroughly combine and break down the tahini until it is nice and smooth. Depending on how you like the consistency of the dressing, you may add additional water to thin it to your desired consistency. Season the dressing with salt and pepper to taste.
  5. Make the bowls by layering 1 1/2 cups arugula (or other leafy green) and 1/2 cup cooked farro into each of four bowls. Divide the tomato cucumber salad, sweet potatoes, and chickpeas amongst the four bowls as well. Drizzle with a generous amount of tahini dressing to serve.


Tempeh Buddha Bowls with Peanut Sauce

We love a good weekend of splurge eating but after a few days of decadence we like to reign it back a bit and get our health on track to start the week. Monday’s tend to be the day for clean eating in our houses, which means incorporating a lot of veggies to our menu. We make these “buddha bowls” in about a dozen variations, but we love this one for winter because of the hearty vegetable selection and creamy coconut peanut dressing. Getting in vegetables during the winter can feel like a challenge, but recipes like this- with heartier ingredients- make the challenge easier to achieve. As with all of our recipes, we encourage you to use what you have on hand and substitute ingredients in the bowl as necessary.

Tempeh Buddha Bowls With Peanut Sauce

  • Servings: 2
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One of our favorite winter vegetarian dishes, the peanut sauce cannot be beat!

Ingredients For The Bowls

  • 1 package tempeh
  • 1 tbs sesame oil
  • 1 tbs soy sauce
  • 1 tbs Sriracha or chili sauce
  • 1 1/2 cups cooked farro or your favorite grain
  • 1 large carrot, grated
  • 3 cups cabbage coleslaw mix
  • 1/2 avocado, sliced
  • 1/2 cup frozen edamame, thawed

Ingredients For The Peanut Dressing

  • 1 cup coconut milk + the thick coconut cream on the top of the can
  • 1 large clove garlic, minced
  • 1 tbs fresh ginger, minced
  • 2 tbs peanut butter
  • 1 tbs Sriracha or chili sauce
  • 1 tsp soy sauce
  • salt to taste

Directions

  1. Heat a large skillet over medium heat. Add the sesame oil, soy sauce, and chili paste to the pan. Cut the tempeh into segments and add them to the pan. Sear the tempeh for about 5 minutes per side, or until it is heated through. Set aside and wipe the pan clean.
  2. Make the peanut dressing. In the same pan that you just cooked the tempeh, add the coconut cream from the top of the can of coconut milk. Add the garlic and ginger and sauté them for about 4 minutes, or until they are fragrant and starting to caramelize. Add the peanut butter, sriracha, and soy sauce to the pan. Stir to melt the peanut butter and then add the remaining cup of coconut milk. Whisk to combine all ingredients and let the sauce cook until it has thickened, about 5 minutes.
  3. Assemble the bowls. Layer the ingredients for the buddha bowls into two large serving bowls. Drizzle generously with peanut sauce and serve immediately.


Cauliflower & Chickpea Enchiladas

We have seen a lot of New Year’s resolution posts on our social media accounts, and one of the most common food goals people are talking about is the desire to eat more plant based. Eating plant based has a number of benefits for our bodies and the environment; including a reduced carbon footprint and greenhouse emissions. Our mom eats mostly plant based and we will never forget when she ordered the surprise vegetarian dinner at a steak house only to have a bowl of pasta served to her. We view cooking plant based meals as a fun challenge; we like to experiment with new ingredients and flavors and not just replace meat with pasta or other empty carbs. When we have a successful dish like these enchiladas, we don’t even miss the meat.

Cauliflower & Chickpea Enchiladas

  • Servings: 4
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A plant based recipe that everyone will love. These enchiladas are so delicious we promise you won’t be distracted they are vegetarian.

Ingredients

  • 1 head of cauliflower, stem removed and florets chopped into bite sized pieces
  • 4 tbs olive oil, divided
  • 1/2 yellow onion, diced
  • 2 chipotles in adobo, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 can chickpeas, drained
  • 1/3 cup sour cream
  • 1/4 cup water
  • 1 cup frozen corn, thawed (we love Trader Joe’s frozen roasted corn)
  • salt and pepper to taste
  • 4 large burrito-sized torillas
  • enchilada sauce (anywhere from 10 – 16 oz)
  • 1 cup shredded Mexican cheese blend
  • chopped green onions, for garnish (optional)

Directions

  1. Preheat the oven to 400 degrees.
  2. Drizzle the cauliflower with 2 tbs olive and season well with salt and pepper. Lay the cauliflower in an even layer and bake in the oven for about 20 minutes, or until the cauliflower is roasted and fork tender. Leave the oven on and reduce the head to 350 degrees, as you will need to bake the enchiladas after they are assembled.
  3. While the cauliflower is cooking, heat a large saute pan over medium-high heat. Add the remaining olive oil and onion to the pan. Cook for about 4 minutes, or until the onion starts to caramelize. Add the chipotles in adobo, cumin, coriander to the pan; mix to combine and let the spices toast on the bottom of the pan.
  4. Add the chickpeas, sour cream, and water to the pan. Stir to combine and cover. Cook on medium heat for about 5 minutes to soften the chickpeas. Remove the lid and mash half the chickpeas with a potato masher or a large fork. Add the corn and gently fold in the with a spatula to combine. If the cauliflower has not finished cooking by this point, remove the pan from the heat until the cauliflower is cooked. When the cauliflower is roasted and tender, to the pan and mix everything well to combine.
  5. Lay the four tortillas onto your counter top or cooking space. Divide the cauliflower mix amongst the four tortillas. Do the best you can to roll them into burritos.
  6. Spray a pyrex baking dish with cooking spray. Use a spoon to layer about 1/3 cup of the enchilada sauce onto the bottom of the baking dish. Add the four burritos to the pan in an even layer. Top the burritos with the remaining enchilada sauce and sprinkle with the shredded cheese. Spray a piece of foil with cooking spray and cover the baking dish. Bake in the oven for 20 minutes, the first 15 minutes covered in foil and the last 5 minutes uncovered to let the cheese get melty and bubbly. Top with green onions, cilantro, or avocado if you wish and serve immediately.


Oktoberfest Pumpkin Chili

We love experimenting with pumpkin recipes in the fall, and surprisingly have ended up liking the renditions of savory dishes more than the sweet ones! We have been making versions of this pumpkin chili for years now, and this latest is our favorite yet. We have combined all things “October” in this hearty chili- Oktoberfest beer, a can of pumpkin, and lots of warming spices. The beer gives the chili a little punch and helps give it a rich taste. The pumpkin is a great way to add creaminess but keep everything healthy. We suggest buying an Oktoberfest beer versus a pumpkin beer, as sometimes pumpkin beers can be ultra sweet which doesn’t mix well with the rest of the recipe. Serve with any and all of your favorite chili toppings for an ultra-fall cozy night in!

Octoberfest Pumpkin Chili
Makes: 4 servings
Prep Time: 30 minutes Total Time: 1 hour

Ingredients for the Chili

  • 2 tbs olive oil
  • 1/2 white onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeds and stem removed, minced
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp red chili flakes
  • 1/4 cup tomato paste
  • 1 can kidney beans, drained
  • 1 can white beans, drained
  • 1 can pumpkin puree
  • 12 oz Octoberfest beer (we used a Bavarian lager)
  • salt, to taste

Optional Chili Toppings and Accompaniments:

  • 1 avocado, sliced
  • 1/3 cup packed cilantro, chopped
  • 1 jalapeno, seeds and stems removed, minced
  • Mexican cheese blend
  • roasted and salted pumpkin seeds
  • tortilla chips

Directions:

  1. Heat a large cast iron pot over medium-high heat. Add the olive oil, onion, and garlic to the pan. Sauté 4-5 minutes, or until the onions start to become translucent.
  2. Add the jalapeno, paprika, cumin, and red chili flakes to the pot. Toast the spices in the pan for about 3 minutes before adding the tomato paste. Mix in the tomato paste and let everything cook for 3-4 minutes.
  3. Add the both cans of beans and the pumpkin to the chili. Add the beer and stir well to combine, but not so rough that you start to break up the beans. Season the chili with salt. Bring the chili to a boil and reduce to a simmer. Cook for 10 minutes uncovered, and then cover and cook another 20-30 minutes. If the chili seems too thick before you are ready to serve, you can add water or stock to bring it to the consistency of your liking. Season again with salt to taste.
  4. Serve the chili hot out of the pan with any of your favorite chili toppings.

Semi-Homemade Vegan Burrito Bowls

Tuck’s dad watched the documentary “Game Changers” on Netflix a few weeks ago and has been trying to eat vegan as much as possible since. Inspired by our usual Chipotle order, we made these tofu burrito bowls. We love the taste and texture of the tofu – it is loaded with spices and crumbled to resemble taco meat.This recipe falls into the semi-homemade category because we have purchased a majority of the burrito bowl toppings pre-made at the grocery store. We have included a recipe for the black bean and corn salsa, but you can purchase a similar product at the grocery store if you want to skip that step as well. Thanks to these grocery store helpers, this recipe comes together in under 30 minutes and is a healthy, filling recipe for a weeknight dinner. 

Semi-Homemade Vegan Burrito Bowls 
Makes: 4 servings 
Prep Time: 30 minutes    Total Time: 30 minutes 

Ingredients for the Burrito Bowls: 

  • 1 box firm tofu
  • 1 packet taco seasoning 
  • 1 package cilantro lime Right Rice (can sub pre-cooked brown rice) 
  • pico de gallo 
  • guacamole (you can use our recipe or buy it pre-made from the store!)

Ingredients for the Corn & Black Bean Salsa 

  • 1 can black beans, rinsed and drained 
  • 1 large ear of corn, kernels removed 
  • juice of 2 limes 
  • 1/4 red onion, diced 
  • 1/2 cup lightly packed cilantro 
  • 1/4 cup vegetable oil 
  • 2 tsp cumin 
  • salt and pepper to taste 

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Remove the tofu from its packaging and drain any excess water. Use paper towel or a kitchen towel to press the tofu and remove as much liquid from it as you can. Crumble the tofu and put it onto a cookie sheet, sprayed with cooking spray. Season the tofu well with taco seasoning, using your hands to coat well. Bake in the oven for 20-25 minutes, or until it is crispy but not dry. 
  3. While the tofu is cooking, cook the Right Rice according to package directions. It will take about 12 minutes to cook once you bring the water to a boil. 
  4. While the Right Rice is cooking, make the black bean and corn salsa. Gently mix all of the ingredients in the salsa (black beans – cumin) together in a large mixing bowl. Season to taste with salt and pepper.  
  5. Assemble the burrito bowls. Divide the Right Rice, tofu, and black bean salsa evenly amongst four bowls. Top with guacamole, pico de gallo, and any of your other favorite taco bowl ingredients. 

Edamame Rice Salad

We weren’t exactly sure what to name this dish… is it a carb? Is it a salad? Is it a vegetarian entree? It’s a little bit of everything, thanks to an abundance of veggies in this dish. Cooking at home for nearly every meal since March has given us a chance to experiment with recipes that go the extra distance and last for more than one meal. Zhuzhing up leftovers feels like a much easier task than cooking new recipes for every darn meal of the week. This Edamame Rice Salad fulfills that task perfectly. Leftovers hold up really well for a few days in the refrigerator. We can add grilled chicken, shrimp, or avocado to give leftovers a new look. Best of all, it’s a quick and easy recipe that keeps us eating healthy all week long. 

Asian Veggie Rice 
Makes: 6+ servings
Prep Time: 30 minutes   Total Time: 40 minutes

Ingredients For The Salad:

  • 2 cups brown rice
  • 2 cups lightly packed chopped purple cabbage 
  • 2 cups frozen edamame beans, no shells 
  • 1 cup shredded carrots
  • 2 bell peppers, diced 
  • 4 scallions, diced 
  • 2/3 cup cilantro, chopped 
  • 1/2 cup sliced, toasted almonds 
  • 1 tbs sesame seeds 

Ingredients for the Dressing*: 

  • 1/3 cup vegetable oil
  • 1/3 cup sesame oil
  • 4 tbs rice vinegar
  • 3 tbs soy sauce
  • 2 garlic cloves, minced 
  • 2 tbs minced fresh ginger
  • 1 tsp chili paste
  • salt to taste

Directions: 

  1. Heat 4 cups of water in a large pot and bring to a boil. Add the brown rice and reduce the pot to a simmer. Cook according to package directions, about 30 minutes. 
  2. While the rice is cooking, chop the other vegetables and make the dressing. Whisk the dressing ingredients (vegetable oil – chili paste) in a medium bowl until they are combined. Season to taste with salt, set aside.
  3. When the rice has finished cooking, fluff it with a fork to release some of the steam. Add the frozen edamame to the rice, give it a quick stir, and cover for 5 minutes. This will help thaw the edamame and bring the temperature of the rice down, closer to room temperature. 
  4. Make the salad by combining the brown rice- bell peppers in a large bowl. Add half of the cilantro and scallions and half of the dressing; toss to coat. Top with the remaining cilantro, scallions, dressing, sliced almonds, and sesame seeds to serve. 

*If making the dressing from scratch isn’t in your plans, substitute with any of your favorite Asian salad dressings from the grocery store. 


Crispy Chickpea Grain Bowls

Tuck’s family has been on the road for about six weeks now, moving apartments every two weeks because baseball season likes to keep us on our toes! Part of the challenge of “settling” somewhere, even though we don’t know how long we are staying for, is buying the correct amount of groceries. If we buy too much we might have to throw away perfectly good food that just won’t make the drive. If we buy too little we are eating out every meal which gets expensive and old after a few days. 

To try and balance out these problems we try to make meals that mix the perfect amount of fresh ingredients with pantry ingredients that we have on hand. This grain bowl uses farro and chickpeas from the pantry and arugula, onion, and parmesan cheese to freshen things up. We’ve tossed the bowl ingredients with a creamy, garlicky lemon vinaigrette that gives some zing to ingredients that seem a little plain on the outside. What started as a solution to a packing problem is now a bowl we will have on repeat all summer long. 

Crispy Chickpea Grain Bowl 
Makes: 2 entree servings 
Prep Time: 30 minutes    Total Time: 45 minutes 

Ingredients For The Salad: 

  • 1 cup uncooked farro 
  • 4 cups lightly packed arugula 
  • 1/4 red onion, thinly sliced 
  • 1/3 cup parmesan cheese, cut into thin chunks  

Ingredients For The Chickpeas: 

  • 1 can chickpeas, rinsed and drained 
  • 3 tbs olive oil 
  • 1 tsp cumin 
  • 1 tsp garlic powder 
  • 1/2 tsp red chili flakes 
  • salt and pepper to taste

Ingredients For The Dressing: 

  • 1/3 cup olive oil 
  • juice and zest of 1 lemon 
  • 1 large clove garlic, minced 
  • 1 tbs mayo 
  • salt and pepper to taste 

Directions: 

  1. Heat a medium pot with 2+ cups water. Cook the farro according to package directions (anywhere from 10-30 minutes). If you have excess water, drain the farro and fluff it with a fork to cool it down. 
  2. While the farro is cooking make the dressing. Whisk the olive oil, lemon zest and juice, garlic, and mayo in a small mixing bowl. Season to taste with salt and pepper and set aside. If you are making the salad in advance refrigerate the dressing until you are ready to use. 
  3. After the dressing make the chickpeas. Make sure the chickpeas are drained and rinsed well. Gently pat them dry with paper towel or kitchen towel. Heat a large saute pan over medium-high heat. Add the 3 tbs olive oil and let it get hot before adding the chickpeas. Add the chickpeas, cumin, garlic powder, and red chili flakes. Season the chickpeas with salt and pepper and give everything a good toss to coat. Cook the chickpeas for about 5 minutes- they should be crispy but not rock hard. Remove the chickpeas from the pan onto a paper towel to keep them crispy and drain any excess oil. 
  4. Once all of the ingredients are prepped it’s time to make the bowl! Layer about 3/4 cup of farrow and 2 cups of arugula into each of two bowls. Add a bit of the dressing and toss. Top the bowl with the chickpeas, red onion, parmesan cheese, and the rest of the dressing. Serve immediately. 

Farmers’ Market Brown Butter Orzo

Our inspiration for this recipe came from a weekend trip to the farmers’ market. There are so many fresh vegetables available this time of year, and we took a few things we bought and turned them into an orzo salad. This pasta has everything we love about summer- zucchini, tomatoes, and fresh corn- combined and tossed together with a delicious brown butter sauce. The sauce gives the veggies a decadent richness and makes the dish really pop. We topped the orzo with fresh basil and feta for the ultimate summer side dish. We like to serve this warm right after it is finished, but it also refrigerates well and leftovers can be served at room temperature.

Brown Butter and Orzo Salad
Makes: 8 side servings
Prep Time: 15 minutes Total Time: 20 minutes

Ingredients:

  • 1 lb orzo
  • 1 stick of butter
  • 3 tbs garlic, minced
  • 1 white onion, chopped
  • 2 ears of corn removed from husk
  • 1 green zucchini
  • 1 English cucumber
  • 1 pound cherry tomatoes
  • 1/2 cup feta cheese
  • 1 bunch of basil, chiffonaded

Directions:

  1. Cook the orzo per package directions; about 10 minutes for most varieties.
  2. While the orzo is cooking, melt the butter in a pan over medium heat. Once it is nice and bubbly, add the garlic and onion. Sauté for 5 minutes until the onion is translucent. Add the corn and cook 5 more minutes. Remove from the heat.
  3. Chop the squash, cucumber and tomato into bite sized pieces. Combine in a bowl with the orzo. Pour the butter sauce over the top of the orzo and mix until all ingredients are well incorporated. Season with salt and pepper to taste.
  4. Top with the feta and basil. This dish can be served warm or be made ahead of time and served at room temperature.

Air Fried Buffalo Cauliflower

Substituting chicken for cauliflower is one of those swaps that, when done right, makes you forget the original. Don’t get us wrong, we are not trying to pretend that we don’t love good chicken wings, but when we need a healthier swap, we turn to cauliflower. This recipe is super simple and can be used in a ton of different ways. You can serve the cauliflower as an appetizer with ranch or blue cheese dip, put it in a wrap or tacos as a substitute for protein, or on top of a salad.

Air Fried Buffalo Cauliflower

Makes: 4 – 6 servings

Prep Time: 5 minutes Total Time: 20 minutes

Ingredients:

  • 1 head of cauliflower or 16 oz cauliflower florets
  • 1 tbs butter
  • 1 cup of hot sauce (we used Franks)
  • ranch or blue cheese for dipping, optional

Directions:

  1. If you did not buy prepackaged cauliflower, prepare the cauliflower by removing the stem and cutting the florets into bite sized pieces.
  2. In a medium sized sauce pan, melt the butter and stir in the hot sauce. You don’t need to bring the mixture to a boil, you just want to make sure that everything is evenly blended.
  3. Turn the heat off and add the cauliflower. Stir until all of the cauliflower is coated with the hot sauce. Place the cauliflower on the baking sheet for your air fryer. Set the temperature to 400 degrees and air fry for 10-15 minutes until the cauliflower is browned and crispy.
  4. Serve with your favorite dipping sauce, in a wrap, on a salad or straight up!