I made cauliflower buffalo wing pizza a couple years ago and since then I've wanted to make cauliflower bites again. We had a potluck at work last week so I thought it was a good opportunity to make it again. I found this recipe from Hot for Food that I used as inspiration. ​We were having a Mexican themed event so I added some chipotle and cinnamon for a little something different. 

It make look like there are a lot of steps, but it's a pretty simple recipe to put together. The batter and sauce are easy to mix up and the only other thing you need to do is chop up the cauliflower and dip it in each! Since I was taking this to work I did everything except baking the bites for the last time the night before at home. I put the bites back into a bowl with the sauce and let it sit overnight. At work I baked them for the last time in our toaster oven at work. 

Instructions:

Preheat oven to 450 degrees. 

Chop cauliflower into bite size pieces. Add all of the dry ingredients into a bowl and mix together. Add in the non-dairy milk and water, stir until all the dry ingredients are mixed in. You want to make sure the batter is thick enough to stay on the cauliflower but not so thick that it doesn't stir easily. 

Line a baking sheet with parchment paper. Dip the cauliflower into the batter until it is covered in batter and place on the baking sheet. Make sure you are placing the cauliflower far enough apart so that the batter doesn't blend together or else you will get one big cauliflower bite instead of two separate ones. 

Cook in the oven for 25 minutes. Flip halfway through so that the bites crisp on both ends. 

Once they've cooked, allow them to cool. Blend the sriracha, BBQ sauce, and chipotle peppers together. Put the cauliflower in a bowl and pour the sauce over the bites. Mix well so that they are all covered in the sauce. 

Put back on the baking sheet with the parchment paper and cook for another 25 minutes. 

​Let cool, serve, and enjoy!

I finally had a chance to do some cooking this weekend and use some of the ingredients that I got in my Something GUD delivery last week. I've been thinking all week of how to use the cauliflower and I thought roasting it would be a great way to increase the flavor while maintaining its interesting structure. Jay however, did not agree with me. The spiky cauliflower pieces scared him too much so he was unable to try the dish.

I added the pears for some moisture and flavor and recently saw a recipe for roasted kale on Pinterest so I thought I would try adding some as well. Unless I cut it up really small, I'm not a really a fan of raw kale so I'm always looking for a way to new ways to cook it.

Instructions:
Preheat the oven to 425 degrees.
Prep the ingredients - chop the cauliflower and kale and slice the pears. Make sure you only use the leaves of the kale and not the ribs.
Add the cauliflower and pears to a glass casserole dish. Sprinkle the apple cider vinegar, pepper, sage and red pepper flakes over the kale and cauliflower. 
Roast in the oven for 20 minutes. Add the kale and roast for 10 more minutes.
I only used about 2 leaves worth of the kale in the casserole dish. I put the rest on a cookie sheet and roasted them on their own (with some red pepper flakes).
Use as a side to a main dish or combine with rice, quinoa, or another grain to make an entree.