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Buffalo Cauliflower

These game-day favorites are spicy, vegetarian, and delicious! Add them to your appetizer roster, either deep fried or baked for the wellness crowd.
Buffalo Cauli with RSS Authentic Guac 31 low res

These game-day favorites are spicy, vegetarian, and delicious! Add them to your appetizer roster, either deep fried or baked for the wellness crowd.

Ingredients:

  • 1 C Flour
  • 1 C Cornstarch
  • 2 ½ C Buttermilk
  • 4 cloves RSS Peeled Garlic, minced
  • 1 T Cayenne
  • 2 tsp. Paprika
  • 2 tsp. Salt
  • 2 lb. RSS Cauliflower Florets
  • 1 C Panko breadcrumbs
  • ½ C Parmesan cheese, grated
  • 1 C Buffalo sauce

Instructions:

Preheat oven to 425˚F/218˚C.

Mix together flour, cornstarch, buttermilk, garlic, cayenne, paprika, and salt. Whisk and add florets. Toss to coat evenly. Add panko and Parmesan cheese; toss again, making sure all florets are coated.

Bake for 15 minutes; flip and cook 15 minutes longer (alternately cook in deep fryer). When cooked, toss all in buffalo sauce and place back in over for 15 more minutes.

Serve with herby green ranch dressing on the side.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.