Baked Cauliflower Wings

 We love wings around here, but here is a super easy substitute with cauliflower. It was a huge hit! Next time I'll try it out with some other sauces (the kids recommend our Tandoori Tofu sauce).

Baked Cauliflower Wings

Ingredients

⅔ cup all-purpose flour, spooned and leveled
¼ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon sea salt
¾ cup water
1 cauliflower, about 2 pounds, broken into large florets
Buffalo Sauce, for brushing

Buffalo sauce:
1 part melted butter
2 parts cayenne sauce like Frank's

Directions

Preheat the oven to 450°F and line two large baking sheets with parchment paper.

In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. 

Add the water and whisk until smooth. 

Add the cauliflower florets and stir to coat.

Lift the cauliflower florets out of the batter, allowing any excess batter to drip back into the bowl. 

Arrange in a single layer on the prepared baking sheets and bake for 10 minutes. Use a spatula to carefully flip the florets. Bake for another 10 minutes, swapping the pans on the oven racks.

Remove the cauliflower from the oven and brush with some of the buffalo sauce. Bake for another 12 to 15 minutes, or until the cauliflower is dark and crisp around the edges.

Remove from the oven and brush with additional buffalo sauce. If desired, serve with ranch and/or blue cheese for dipping.

Original link:

https://www.loveandlemons.com/buffalo-cauliflower-wings/

Zucchini with Shallots

 I grew both zucchini and shallots this year, so I was looking for quick and easy ways to use them for meals.  Here's another super fast side dish.

Zucchini with Shallots

Ingredients

1½ pounds small zucchini

2 tablespoons olive oil

Salt and freshly ground pepper to taste

2 tablespoons fresh bread crumbs

1 tablespoon butter

2 tablespoons shallots, chopped

4 tablespoons parsley, chopped

Directions

Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into ⅛-inch slices.

Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Sauté the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.

Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.

Original link:

https://blythesblog.com/recipe/zucchini-shallots/