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Today I’m sharing my recipes for buffalo cauliflower bites, loaded baked cauliflower & roasted red pepper and cauliflower soup!

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#Learn2Love Cauliflower

Buffalo Cauliflower Bites
1 head cauliflower, cut into florets
1 tbsp olive oil
½ tsp garlic powder
salt and pepper
1 tbsp butter, melted
¼ cup hot sauce OR BBQ sauce (use slightly less if you prefer them more dry)

In a large bowl, toss cauliflower florets in olive oil, garlic powder, salt and pepper.
Pour onto a baking sheet.
Bake at 400°F for 15-20 minutes.
In a small bowl, combine butter and hot sauce.
In a large bowl, toss roasted cauliflower in hot sauce mixture until well coated.
Return cauliflower to the baking sheet and bake for an additional 10-15 minutes.
For best results, broil cauliflower for the final minute of cooking.
Serve hot with blue cheese dressing. Recipe here: http://bit.ly/17rGu7e
Enjoy!

Loaded Baked Cauliflower
1 head cauliflower, cut into florets
¼ cup cream cheese
¼ cup green onion, finely chopped
3 slices bacon, cooked and chopped (optional)
½ cup cheddar, shredded

Steam cauliflower until it’s soft, between 5-10 minutes depending on the size of your florets.
Transfer steamed cauliflower to a large bowl and mash with a potato masher.
While the mashed cauliflower is still hot, stir in the cream cheese,
green onion and bacon.
Scoop into a well-greased muffin tin or a casserole dish and top with some shredded cheddar cheese.
Bake at 375°F for 15 minutes.
Garnish with some more green onion and a little sour cream.
Enjoy!

Roasted Red Pepper and Cauliflower Soup
1 head cauliflower, cut into florets
1 tbsp olive oil
salt and pepper

1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 cup roasted red peppers
4 cups vegetable broth
½ cup goat cheese, room temperature
fresh thyme
salt and pepper

In a large bowl, toss cauliflower florets in olive oil, salt and pepper
until well coated.
Pour onto a baking sheet.
Bake at 400°F for 25 minutes.
In a large pot, heat oil over medium-high.
Add onion and cook for 3-5 minutes or until it becomes soft and translucent.
Add garlic and cook for an additional 30 seconds.
Add roasted red pepper, roasted cauliflower and vegetable broth.
Season with fresh thyme, salt and pepper.
Bring soup to a boil and then reduce heat to low, cover and simmer for 15-20 minutes.
In a small bowl, temper goat cheese by ladling 1 cup of broth into the
bowl and whisking until the mixture is fully combined.
Pour the mixture back into the pot and stir well.
Remove pot from the stove and puree soup using an immersion blender.
Enjoy!

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24 COMMENTS

  1. I hate the texture of cauliflower which is why I don't eat it. The soup does sound like it'd be good since it's all blended so no yucky texture issues with that one. I might try it out since I'm trying to find soups for fall.

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