Buffalo Cauliflower

This recipe came from Tasty. I first tried it because I was craving wings, but wanted to try something healthier. So for my first, and only warning label - these do not taste or have the texture of wings. It's definitely cauliflower. BUT the smaller you make the florets, the less overt cauliflower flavor and texture you get, and the sauce is delicious! 

The sauce is a little different from what you get on a traditional buffalo wing, because it has that hint of honey in it - and it's so good! My favorite thing to do is to let the pieces get just a little bit extra done, because that darkness in some places creates even more flavor. That being said, it won't hurt to leave them in for a little extra time if you want - and stirring or flipping them every 10-15 minutes won't hurt either.

This one is super easy, but the cook time takes the option of it being "quick." Still, I think the flavor and the easy of prep makes it worth a try. I like these enough that I've made them many times already - and my friend's wing-loving husband even liked them!

Ingredients

• ¾ c all-purpose flour
• 1 t paprika
• 2 t garlic powder
• 1 t salt
• ½ t pepper
• ¾ c milk or milk alternative (I use oat milk)
  
• 1 head cauliflower
• ¼ c buffalo sauce or hot sauce
• 2 T coconut oil or vegetable oil
• 1 T honey

Instructions

1. Preheat the oven to 450˚F (230˚C). Line a baking sheet (parchment paper, foil, or another type of liner)
   
2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
3. Break the head of cauliflower into florets, about 1½-inches wide (smaller is better). Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway. (I occasionally brush a little bit of the mixture in #4 on in this step, so you can do that if you want.
   
4. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes. (If you wait to put this on until after the first 20 minutes, you'll get more flavor if you do it twice - once at the beginning, and once halfway through this second 20 min).
   

 Servings: 4        Calories: 250 (approx.)

Steak (cast iron)

Ingredients:

- sea salt

- pepper

- canola oil or ghee

- butter

The gist:

You cook the steak slowly in the oven, then transfer to cast iron on the stove top to sear it. It'll be perfect.

Prep:

1.5(ish) hour before cooking:

- Add thick sea salt to both sides of the steak, place in fridge

30 minutes cooking:

- pull steaks from fridge, leave at room temperature

- preheat oven to 275

Cook time!

- pat dry with paper towel as much as possible

- add a bit more salt (you can always add more later, too)

- add steaks to wire cooking rack on middle rack.

- on the rack below, line a pan with aluminum foil and place below to catch juices from steak

- Cook for 15 minutes, then check internal temperature of steaks. You want to get it to 100-105 degrees. Check every 5 minutes until you hit it.

Prepping for the stove top:

- Once you start checking the steak temp, start heating the cast iron on the stove to nearly as hot as it will go. Have your canola oil (or ghee) and butter ready.

- Once you pull the steaks from the oven, add the canola oil to the pan and get it hawwwwt.

Cast iron cooking:

- Toss the steaks in, and sear for about two minutes cooking consistently. You want to pull the steaks when they get to 130 degrees internal temp.

- When you're getting really close to 130, add in a tablespoon of buttter and spoon it over the top of the meat, flipping constantly for about a minute. (This adds awesome browning)

- Once it gets to 130, remove the meat from the pan and let rest for about 10 minutes

- Sprinkle pepper (and maybe more salt) to taste

Mongolian Beef Ramen

 I used this recipe from Delish to make Mongolian Beef Ramen. It is so simple and delicious! 

 Ingredients

• 3 package instant ramen, flavor pack discarded
• 2 Tbsp. vegetable oil
• 1 lb. sirloin steak, sliced against the grain
• 2 Tbsp. cornstarch
• 1 Tbsp. sesame oil
• 3 garlic cloves, minced
• 1 tsp. minced ginger
• 1/2 c. soy sauce
• 1/4 c. lightly packed brown sugar
• 1 c. chicken (or beef) broth
• pinch red pepper flakes
• 1 large head broccoli, cut into florets
• 1 carrot, peeled and cut into matchsticks
• 3 green onions, thinly sliced
• Toasted sesame seeds, for garnish

 

 Instructions

1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a large skillet over medium-high heat, heat oil. Add beef to skillet and cook until seared about 2 minutes per side. Transfer to a plate.
3. Reduce heat to medium-low. Add sesame oil to skillet and stir in garlic and ginger. Cook until fragrant, 1 minute then add soy sauce, brown sugar, and broth. Bring mixture to a boil, reduce heat and simmer until the sauce is thickened, 3 to 5 minutes.
4. Add broccoli and carrots then cover the skillet with a tight-fitting lid and cook until the vegetables are tender, about 5 minutes.
5. Return beef to skillet and stir until completely coated in sauce. Stir in cooked ramen noodles, red pepper flakes, and green onions. Garnish with toasted sesame seeds.