Fasting for Navratri has never been easier! We had guests this past weekend, my cousins from Orlando [heart emoji] and they love football. So you can imagine the desire for wings & football food. I was determined to make a bunch of snacks that would satisfy the wings cravings but be meatless, eggless, and somewhat healthy. Challenge accepted.
Time: 30 mins
Ingredients:
1 head cauliflower cut into florets
1/2 cup Franks red hot sauce
3 tablespoons butter (we used a butter substitute)
1/2 cup all purpose flour (can use rice flour for a glutenfree version)
1/2 cup water
salt & pepper to taste
Recipe:
In a large basin, mix the flour & water together, seasoning with salt and pepper. You want it to be a batter, so add more flour or water as needed.
Dip the raw cauliflower into the batter & place it on a cookie sheet lined with parchment paper.
Bake the battered cauliflower on 450 for 10 mins.
While the cauliflower is baking, mix the hot sauce & butter together.
Remove the pan from the oven, then liberally brush the buffalo sauce on each one using a pastry brush.
Place the cauliflower back into the oven for another 20 minutes.
Enjoy at room temperature, they're not as good when super hot. These are great with ranch dip!
First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work. Actually, it did.
Time: 1.5 hours
Ingredients:
1 head cauliflower
1 can chickpeas
1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper to taste
toppings of your choice
Recipe:
Preheat oven to 425, put your pizza stone in there to heat up.
Strain & rinse the can of chickpeas.
Put the cauliflower florets into a large food processor, pulse until fine grains form.
Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.
Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas.
After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.
Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick.
Place the crust in the oven & bake for 20 minutes.
Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.
Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden.
Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!
