Why is it that when you don’t want to adult at all you have to adult the hardest? Why! This weekend was far from relaxing and I had to work all day yesterday. After working all day yesterday all I wanted to do was go home, make this recipe and dinner and chill. Nope. That didn’t happen. Instead, I decided to clog our garbage disposal and spend an hour cleaning up my kitchen while still trying to cook. I’m a garbage disposal newbie and obviously need some tips of what to and not to put in it and how small or large the items can be. I’ve never seen so much water and cauliflower chunks fly out of a drain before. It was quite the site. I had clean dishes drying on the counter so those got covered in dirty water and cauliflower chunks, my cupboards were soaked, my floor was soaked and my sink was full of water… it was great. I was telling a friend this story and she asked how mad I was. The weird thing is, I wasn’t mad at all. I actually laughed really hard when it happened.
This little incident would have normally really irritated me and I would have been mad that I had to take extra time to re-clean dishes and clean up a mess that I didn’t intend to make or clean up. I’ve been exercising the idea of letting things go and not sweating the small stuff. I ask myself, what good will it do me right now to be upset about this? Will it help the situation? Nine times out of ten, the answer is no so why get upset? Instead, I use that energy to grow and learn from the experience. I learned that you should put small items of food in a garbage disposal and not an entire butt of a cauliflower. I cleaned up my messed, the hubby unclogged the drain and I still managed to make us a delicious and healthy dinner! You live, you learn and you grow.
Just the other week I bought Cassy Joy Garcia’s cookbook, Fed & Fit. Cassy also is the brains behind the Fed & Fit blog where you can get all sorts of paleo recipes, podcasts, beauty recommendations and so much more! Her cookbook has a 28-day food AND fitness plan to jump-start your health journey. It comes with over 175 squeaky-clean paleo recipes. If you are new to paleo, new to health or just new to cooking I highly recommend this cookbook. It shows you the most simplest ways to cook from baking the best chicken thigh to roasting the best green beans. It takes you back to the basics with no crazy ingredients and even includes macronutrient breakdowns for each recipe. Juli Bauer from Paleomg joined forces with Cassy to create and give you a full 28 days worth of workouts. These workouts are great for beginners and anyone who has worked out their entire lives. From just quickly browsing the cookbook, there are many many recipes that I am just dying to try. Today, I am sharing the Roasted Buffalo Cauliflower. You are actually getting to recipes from the cookbook because of the Buffalo Sauce. Seriously, I don’t care who you are, this cookbook is a MUST buy!
Roast Buffalo Cauliflower from Fed & Fit
- 2 heads cauliflower, trimmed and cut into florets (about 6 cups)
- 2 tsp extra-virgin olive oil
- 1/4 tsp fine sea salt
- 1/4 cup mayo, store-bought or homemade (she has a recipe for mayo in her cookbook but I just store bought)
- 2 tblsp Buffalo Sauce (see recipe below)
- Sliced fresh chives, for garnish (optional)
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper
- Toss the cauliflower florets in the olive oil. Lay them out on the prepared baking sheet, then sprinkle the tops with the salt. Bake for 30 minutes, or until the tops are just starting to turn golden brown.
- While the cauliflower is baking, whisk the mayo and Buffalo sauce together in a large mixing bowl.
- Pull the cauliflower from the oven and pour it into the mixing bowl with the Buffalo sauce. Toss so that each piece is evenly coated, then place the cauliflower back on the baking sheet.
- Increase the oven temperature to 400 degrees. Return the cauliflower to the oven and bake for 8 to 10 minutes, until the tops have started to brown slightly and the sauce has formed a light crust.
- Serve warm, garnished with chives, if desired.
For the Buffalo Sauce:
- 1/3 cup avocado oil (use EVOO for low-FODMAP)
- 1/3 cup apple cider vinegar
- 1/3 cup fresh lemon juice (2 to 3 lemons)
- 2 tsp garlic powder (omit for low-FODMAP)
- 2 tsp onion powder (omit for low-FODMAP)
- 2 tsp fine sea salt
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1/2 teaspoon ground black pepper
- In a medium saucepan over medium heat, whisk all of the ingredients until well combined. Bring to a simmer and continue to whisk for an additional 5 minutes.
- Remove from the heat. Either use right away or transfer to a jar and store in the refrigerator for up to 2 weeks.