Honey Garlic Baked Cauliflower

As cauliflower continues to gain in popularity, I’m excited to say that we’re finally on that bandwagon. Though to be honest, I still haven’t been able to convince myself to try it raw. Don’t ask me why, it makes no sense.

I decided to delve into that cauliflower enjoyment and search my Pinterest account for any previously saved recipes that I’d forgotten about. Immediately this pin for Honey Garlic Baked Cauliflower called out to me with its stunningly mouth-watering photography.

I made the recipe as directed the first time and while we enjoyed it, it was missing something. I kept thinking, “This needs veggies!” which is hilarious as the entire dish was veggies. That, right there, should tell you that you won’t be missing the meat at all.

We were forced to eat the prepared cauliflower cold as we were dealing with some child(ren) meltdown(s) while simultaneously waiting for the brand new rice cooker to cook some rice.

I determined that the breading wasn’t necessary and decided to try again for lunch later that week. I know it’s “honey garlic” cauliflower, but the garlic was too strong so I toned that flavor down a touch, too. And to get that “desire for something green” I added some frozen edamame to the dish.

cauliflower horizontal

My version is perfect for lunch or a weeknight dinner. It serves 2.

Honey Garlic Baked Cauliflower

Ingredients:

  • 1/2 head cauliflower, cut into florets
  • 6 tbsp honey
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp sriracha
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 6 tbsp water
  • 2 tsp cornstarch
  • 1/3 C frozen shelled edamame, thawed
  • cooked rice, for serving

Steps:

  1. Preheat oven to 400 degrees F.
  2. Place cauliflower on a lightly greased baking sheet in an even layer. Bake 20 minutes.
  3. In a small saucepan over medium heat the honey, soy sauce, sriracha, garlic, and onion powder until combined and warmed through.
  4. In a small bowl, whisk together the water and cornstarch. Slowly pour into the sauce, whisking continuously. Bring to a simmer and cook a couple of minutes until sauce is thickened. Remove from heat.
  5. Toss cauliflower and edamame in as much of the sauce as desired. Serve immediately over cooked rice.

*This recipe is modified from Kirbie at http://kirbiecravings.com/2016/01/honey-garlic-baked-cauliflower.html*

Honey Garlic Baked Cauliflower | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Countdown to 2017: Appetizers & Snacks

unnamedLast year I participated in a Countdown to 2016 and it’s that time of year to start the countdown again. This time to 2017!

Sarah, blogger at Fantastical Sharing of Recipes, is hosting the countdown again this year and I’m so glad she is. At this busy time of year it’s fun to look back on 2016 and share yours and my favorite recipes and posts. I hope you join me on this ride.

Today we’re talking Appetizers & Snacks. I hope you find something to fit your New Year’s Eve celebrations and to munch on during the College Football Playoffs and bowl games.

Baked Buffalo Cauliflower Bites

Broccoli Artichoke Dip

Chickpea Cocoa Dip

Maple Fish Party Mix

Best Apps & Snacks from 2016 | Sew You Think You Can Cook

See more great recipe round-ups here: An InLinkz Link-up

#BundtBakers: Healthy Sneak, Cheat, or Substitute

4ae7b-bundtbakerspostThis month’s bundt theme is quite fun! Andrea of  Adventures in All Things Food challenged us to “healthify” our cakes in a sneaky way. She inspired us to stealthily add in some veggies, find a healthy way to eliminate oils or sugars, or even experiment with an arguably more wholesome flour option.

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I wasn’t sure I’d get a chance to participate this month. We’ve had a lot of travel recently, going to Northern California for a wedding followed almost immediately by a trip to Lake Geneva.

I’ve mentioned the lake house before, but in case you’re new to Sew You Think You Can Cook, I spent my childhood summers at my grandparents’ summer home at the lake. When my parents purchased the home before my grandma passed away, I looked forward to getting to continue the tradition with my children. We even had Firecracker’s first birthday there! I didn’t think we’d get a chance to go this year having to travel from California, but we made it happen. And I’m so glad we did. Firecracker is old enough to truly enjoy the lake and just as I did, jumped off the pier into his grandfather’s arms.

I hadn’t baked my bundt before these vacations and was going to have to simply sit this event out. Fortunately there was a bundt pan tucked away in a cupboard, here! A beautiful, old Nordic Ware original.

With plans to make my buffalo cauliflower for game day, we had the vegetable on the mind. Off to Pinterest I went to uncover a chocolate cake. We added some freshly picked (a story for a future post!) apples to the cake, too.

The resulting cake is a dense, almost fudgy, cake. Funnily enough, the presence of cauliflower was apparent only if eaten cold. It wasn’t abrassive enough to say, “Hey, there’s cauliflower in here.” but just enough to know there’s “something different” about this cake. 15 seconds in the microwave and no one would be any the wiser. Not even a 2 year old.

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You might wonder why we even ate the cake cold in the first place.

The answer is one that every food blogger can relate to. Needing to take a picture! The cake was completed and frosted after sunset. My dad told me I had to include this part of the story in my blog post. The fact that he couldn’t dig in to chocolate cake the day it was made! Yes, I received a lot of heat for having to wait until morning.

It’s okay though, the boys had me up way before anyone else so I snapped some photos in the early morning sunlight.

Choco-flower and Apple Bundt Cake

Ingredients:

  • 2 C cauliflower florets
  • 1/2 C vanilla yogurt
  • 3/4 C sugar
  • 1/2 C vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 C flour
  • 1/2 C cocoa powder
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 C buttermilk
  • 1-2 apples, peeled, cored, and diced

Steps:

  1. Boil cauliflower until fork tender. Puree in a food processor until smooth.
  2. Preheat oven to 350 degrees F. Grease a bundt pan.
  3. In a bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, and salt.
  4. In a large bowl, beat together the yogurt, sugar, and oil. Add the eggs one at a time, mixing until incorporated. Add in the vanilla and pureed cauliflower.
  5. Mix 1/3 of the dry ingredients into the wet ingredients until combined. Add 1/4 C of buttermilk, stir until combined. Repeat with remaining dry ingredints and buttermilk. Fold in the chopped apple.
  6. Pour batter into prepared bundt pan. Bake 50-60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool before turning out of the pan.

Cinnamon Caramel Frosting

Ingredients:

  • 1 stick butter
  • 1 C brown sugar
  • 3-4 tbsp milk
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 C powdered sugar

Steps:

  1. Melt butter in a small saucepan over medium heat. Add the brown sugar, milk, vanilla, and cinnamon. Stir for 3 minutes. Remove from heat and whisk in the powdered sugar until smooth. Pour over cooled cake.

*These recipes are adapted from Kate at http://veggiedesserts.co.uk/chocolate-cauliflower-cake-with-salted-cinnamon-caramel-icing-the-blogs-2nd-birthday/*

choco-flower-apple-bundt-cake-with-cinnamon-caramel-frosting-for-bundtbakers-from-sew-you-think-you-can-cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Almond Bundtlettes by Bea and Mara at I Love Bundt Cakes

Avocado Mini Bundts by Kelly at Passion Kneaded

Black Forest Tomato Bundt Cake by Shilpi at Simplyveggies

Chocolate Beet Bundt Cake by Wendy at A Day in the Life on the Farm

Easy Orange Bundt Cake by Nichole at Cookaholic Wife

Fall Fruits Bundt Cake by Rebekah at Making Miracles

Flourless Chocolate Bundt Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Secret Spice Yoghurt Cake by Jane at Jane’s Adventure in Dinner

Tunnel of Fudge Cake by Bee at The Queen of Scones

Vanilla Bean Malt Bundt Cake by Felice at All That’s Left Are The Crumbs

Whole Wheat Banana Bundt Cake byAnshie>at Spiceroots

#SundaySupper: Easy Football Food Ideas for Game Day

It’s here! It’s here! Football season is here!

College football games started this week and the professional games start next week.

I’ve got my Fantasy Draft on Wednesday – I really need to do some researching!

I’m a little nervous about how to handle this sports season being on the West Coast for the first time. I guess it’s a good thing the boys have me up early! It’s also going to be strange seeing the TV Guide filled with a bunch of schools I’ve never watched or potentially never even heard of! It’ll be harder to find those SEC schools I so badly want to watch, so I’m definitely grateful there’s an SEC Network on which I can watch my Tigers.

To help kick-off the season the tastemakers at #SundaySupper have put together a fantastic menu of easy game day recipes for your next tailgate or couch-gate. A big thank you to Coleen of The Redhead Baker for hosting this fun event!

I’ve jumped on the bandwagon a few years late, but I’m sharing Buffalo Cauliflower Bites today!

Cauliflower is one of those veggies that we simply avoided. And honestly, I’m not sure why. Even when it’s provided on those party veggie platters, I skip over it for its friend Broccoli. It’d been bugging me so I forced the issue and bought a head of cauliflower to have in the “veggie train” at my son’s birthday party.

I did try it. And really didn’t have much of an opinion on it. It’s fairly bland. And I still prefer broccoli. At least raw.

So what to do with the leftovers? I’ve been dying to try the cauliflower pizza crust but decided to go an easier route. Take the post popular way to prepare cauliflower for cauli-haters: buffalo it!

My husband was beyond skeptical. I told him I was making it and that was that. He said, “Okay. I’ll try it, but I probably won’t eat it.” Guess what? He not only ate it, he’s asking for it again! And so am I.

This recipe will feed 4 people.

Buffalo Cauliflower Bites

Ingredients:

  • 4 C cauliflower florets
  • 3/4 C flour
  • 1 1/2 tsp garlic powder
  • 1/4 tsp Kosher salt
  • 3/4 C water
  • 3/4 C buffalo sauce
  • 1 tbsp butter, melted

Steps:

  1. Preheat oven to 450 degrees. Lightly grease a rimmed baking sheet.
  2. Whisk together flour, garlic powder, salt, and water. Add the cauliflower and toss to coat. Place the cauliflower on the prepared baking sheet, allow the excess coating to drip off.
  3. Bake cauliflower for 20 minutes.
  4. In a measuring cup, combine the buffalo sauce and butter. Pour over the cauliflower. Bake another 5 minutes.
  5. Serve with ranch or blue cheese dressing and celery sticks.

*This recipe is adapted from Gina at http://www.skinnytaste.com/spicy-buffalo-cauliflower-bites/*

Buffalo Cauliflower Bites for #SundaySupper from Sew You Think You Can Cook

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

CIC: Cauliflower & Cheese

CIC-header

Hey I made it! Talk about procrastination. I made my Crazy Ingredient Challenge dish yesterday during the little man’s naptime. I had to do this during naptime because it required the food processor and my little man absolutely hates it when we run the Ninja. I’m talking completely loses it with big ole alligator tears. We try taking him over to the machine and even let him help push the buttons, trying to prove that we are in control of the loud noise, but it’s not working. So, I prefer to wait to use it if I’m the only one home.

The ingredients that won the vote this month are Cauliflower and Cheese – any kind of cheese! I thought first of doing mashed cauliflower and potatoes with cream cheese. But we had mashed potatoes earlier this week. I really wanted to try a cauliflower crust pizza, but knew I wouldn’t have the time to get that done. (It’s still on my bucket list though.)

I have been keeping a bean dip in the fridge for my afternoon snacks, either hummus or black bean, and thought that’d be a great way to “sneak” cauliflower into the menu. The cheese I decided to use was Parmesan. This dip ended up reminding me of pizza (I now see how cauliflower works in place of crust) so I added some oregano to the mix, if I had sun-dried tomatoes that would’ve gone in too! Veggies are a perfect healthy dipper but pita chips or even whole grain tortilla chips work nicely too.

Cauliflower Bean Dip

Ingredients:

  • 1 head cauliflower
  • 3 tbsp extra virgin olive oil, divided use
  • 1 can (15oz) great north beans (or any white bean), drained and rinsed
  • 1/4 C shredded Parmesan cheese
  • zest 1 Meyer lemon
  • juice 1 Meyer lemon
  • 1/2 tsp minced garlic
  • 1/2 tsp dried oregano

Steps:

  1. Preheat oven to 375 degrees F.
  2. Break cauliflower into florets, about 1″ in size. Place on a baking sheet and toss with 2 tbsp olive oil. Bake 25 minutes, until lightly golden.
  3. In a large food process, pulse beans, roasted cauliflower, cheese, zest and juice of the lemon, garlic, oregano, S+P, and up to 1/4 C water. Pulse until smooth. Season to taste with additional S+P if needed.

*This recipe is modified from Lauren at http://www.fromthelittleyellowkitchen.com/2012/02/22/roasted-cauliflower-white-bean-dip/*

Cauliflower Bean Dip | Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#10DaysofTailgate: ‘Da Bears in ‘Da Blankets

Tailgate LogoOn this second Sunday of #10DaysofTailgate, which is hosted by Camilla of Culinary Adventures with Camilla, I have decided to highlight my favorite NFL team – the Chicago Bears. It is also fitting that today we play our rivals, The Green Bay Packers.

When you think Chicago food you think three things: pizza, beefs, and dogs. And Chicago’s favorite condiments: giardiniera, relish, and mustard.

I decided to create a tailgate friendly version of classic Chicago flavors. Pigs in Blankets, or well, in this case, ‘Da Bears in ‘Da Blankets! (Shout out to my mom for helping me come up with the title.)

I used all beef little hotdogs for my “bears” and the “blankets” classic crescent rolls sprinkled with poppy seeds. To satisfy the classic toppings of mustard and relish I served my dogs alongside some snack sized pickles and three different mustard dipping sauces. Why three? Because I couldn’t decide what flavor I wanted!

ElDiablo_Logo_Color_TaglineEl Diablo Hot and Spicy Mustards is one of our sponsors for #10DaysofTailgate and they generously provided their six flavors of mustard for us to play around with. Three of them I am showcasing today and one will be showcased tomorrow, so be sure to come back and check it out! I admit I’m too scared to try the habanero flavor while breastfeeding and I’m allergic to the mango – but my husband has assured me it’s delicious and he’s already used it for dipping grilled chicken. Based on other #10DaysofTailgate postings, the Mango is very popular! My personal favorite is the Steakhouse.

MBBQ-LOGO-120309I didn’t stop there with the Chicago menu though, I also made giardiniera. But not any giardiniera. I wanted to highlight another sponsored product, so I made a grilled giardiniera! I used the mesh grilling skillet from Mr. Bar-B-Q to grill all of the veggies! This skillet is awesome! The handle is detachable which makes for easy grilling. Simply place the skillet on the grill, remove the handle, and then when you’re ready to remove from the heat reattach the handle – no oven mitts required.

Grilled Giardiniera

‘Da Bears in ‘Da Blankets

Ingredients for the dogs:

  • 35 mini all beef hotdogs
  • 1 can refrigerated crescent rolls
  • 1 tsp poppy seeds

Ingredients for the mustard dipping sauces:

Ingredients for the giardiniera:

  • 1/2 head cauliflower
  • 1 stalk celery
  • 1 clove garlic
  • 1/2 large red bell pepper
  • 6 baby carrots (or 1 large carrot)
  • 1-2 serrano peppers
  • canola oil for grilling
  • 1/4 C olive oil
  • 1 tsp Gourmet Garden oregano paste
  • Kosher salt, to taste

Steps for the dogs:

  1. Preheat oven to 350 degrees F. Grease a baking sheet.
  2. Cut each crescent roll triangle into strips of 4 and wrap around each of the mini hotdogs. Place on baking sheet and sprinkle with poppy seeds.
  3. Bake 15 minutes, until dough is golden brown.

Steps for the mustard dipping sauces:

  1. In a small bowl combine mayo and sour cream.
  2. Divide into three smaller bowls (1/3 C each).
  3. Stir 1 tbsp each flavored mustard into one of the bowls.

Steps for the giardiniera:

  1. Brush all of the veggies with canola oil and sprinkle with S+P. Grill veggies, tossing occasionally, until tender and the cauliflower is lightly golden, about 10 minutes.
  2. When cool enough to handle, finely chop all of the veggies and mince the garlic. Peel the skins off the serrano peppers and also remove the seeds. Note: If you don’t want a super spicy giardiniera use only one.
  3. In a bowl, combine veggies with olive oil and oregano. Season with salt. Keep refrigerated.

*The dogs and mustard dipping sauces are adapted from Pat and Gina Neely at http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-pigs-in-a-blanket-recipe.html *

Da Bears in Da Blankets 1 Da Bears in Da Blankets 2

Thank you Jennifer and Mr. Bar-B-Q for sponsoring our event.

Disclaimer: I received El Diablo Hot and Spicy Mustards, a mesh grilling skillet, and herb pastes through this event, however all opinions are my own.

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Jalapeno Popper Deviled Eggs by Debbi Does Dinner Healthy
Philly Cheese Steak Eggrolls by Cooking In Stilettos
Ketchup & Mustard Glazed Meatballs by Culinary Adventures with Camilla
Duck Bacon, Pear, Brie Baked Wontons by A Kitchen Hoor’s Adventures
Mains
Buffalo Chicken Sliders by girlichef
Chipotle Ranch Chicken Wings by Cheese Curd In Paradise
White Chicken Chili by A Day in the Life on the Farm
Saucy Maple Leaf Duck Sliders by Making Miracles
Three Pepper Burgers by Eliot’s Eats
Chipotle Mustard Pork Chops by The Pajama Chef
Cherry Chipotle Drumsticks by Summer Scraps
Sides
Salads in Jars by OnTheMove-In the Galley