Cooking with Solveig: Football Foods

Buffalo Cauliflower

Ingredients -

  • 2 tablespoons unsalted butter
  • 1/4 cup hot sauce (We like Frank’s)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1/8 to 1/4 teaspoon granulated garlic
  • 1/4 teaspoon Kosher salt
  • Freshly ground pepper
  • 8 cups cauliflower florets (from about 1 medium head)

Cheese Sauce

We often substitute low-fat Ranch dressing here

  • 1/3 cup nonfat sour cream
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon skim milk
  • 2 teaspoons reduced-fat mayonnaise (Duke’s, Best, or Hellman’s)
  • Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes

For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix olive oil, 1/4 teaspoon salt, granulated garlic, freshly ground pepper, and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

This recipe may sound familiar as we used it as a topping for our avocado toast at camp this past summer. It’s great at any temperature. For lunch, use a bed of tossed greens with the leftover Buffalo cauliflower and top with a poached or fried egg – Cholula comes in handy here if you like spice! A simple vinaigrette on the greens adds depth and flavor.

Pan-Fried Onion Dip

  • 2 large yellow onions
  • 4 tablespoons unsalted butter (You can cut down a tablespoon if you’re being super fat conscious)
  • 1/4 cup vegetable oil
  • 1/4 teaspoon ground cayenne pepper (We like more!)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper (Fresh means fresh!)
  • 4 ounces Neufchatel low fat cream cheese, at room temperature
  • 1/2 cup lite sour cream (Daisy brand works best)
  • 1/2 cup good reduced fat mayonnaise (Duke’s, Best, or Hellman’s)
  • 1/2 to 1 teaspoon Worcestershire sauce

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the Worcestershire sauce and onions and mix well. Taste for seasonings. Serve at room temperature.

Cape Cod reduced fat chips are an excellent choice for this dip!

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