2019-01-01_Clean_Eating

cleaneating.com 63

Roasted Buffalo Cauliflower with Herby Avocado Dip

SERVES 6. HANDS-ON TIME: 25 MINUTES. TOTAL TIME: 45 MINUTES.

An almond flour coating gives these spicy bites a crispy exterior without the need for bread crumbs. Paired with

a dip made of heart-healthy fats, you have a satiating side. Serve it hot right from the oven for best texture.

DIP

2 tbsp olive oil

2 cloves garlic, chopped

1 avocado, peeled,
pitted and chopped

2 tbsp snipped chives

1 tbsp apple cider vinegar

1 tbsp fresh lemon juice

1 tbsp chopped fresh
flat-leaf parsley

1½ tsp dried dill

½ tsp each dried oregano
and mustard powder

3 tbsp avocado oil mayonnaise

¼ tsp sea salt

1⁄8 tsp ground black pepper

CAULIFLOWER

1 cup almond flour

1 tsp garlic powder

½ tsp each dried oregano
and sea salt

¼ tsp each smoked paprika
and ground black pepper

1 large egg

1 large head cauliflower,
stems removed,
cut into florets

½ cup hot sauce
(TRY: Frank’s Red Hot)

3 tbsp ghee

2 tbsp chopped fresh flat-leaf
parsley, optional

1. Prepare dip: To a small, unheated
   skillet, add oil and garlic. Place on
   low heat, until oil is sizzling for
   30 seconds. Transfer mixture to a
   high-speed blender or small food
   processor. Add avocado, chives,
   vinegar, lemon juice, parsley, dill,
   oregano and mustard powder;
   process until smooth. Transfer to a
   medium bowl and fold in mayonnaise.
   (TIP: Thin with water, 1 tsp at a time,
   if mixture is too thick.) Season
   with salt and pepper. Cover and
   refrigerate until ready to serve.


2. 3UHSDUHFDXOLĂRZHU3UHKHDWRYHQ
   to 425ºF. Line 2 large baking sheets
   with parchment paper. In a small
   ERZOFRPELQHĂRXUJDUOLFSRZGHU
   oregano, salt, paprika and pepper. In
   a separate large bowl, beat egg. Add
   FDXOLĂRZHUĂRUHWVWRHJJERZODQG
   WRVVWRFRDW6SULQNOHĂRXUPL[WXUH
   RQWRFDXOLĂRZHUWRVVWRFRDW

3.'LYLGHFDXOLĂRZHUEHWZHHQEDNLQJ

sheets; spreading evenly. Mist with

cooking spray. Roast for 20 minutes,

stirring once or twice.

4. Meanwhile, in a small saucepan,
   combine hot sauce and ghee; warm
   on low heat, whisking, until ghee is
   PHOWHG:KHQFDXOLĂRZHULVGRQH
   divide sauce between baking sheets,
   GUL]]OLQJRQFDXOLĂRZHUWDNLQJFDUH
   not to let breading fall off.


5. Switch oven to broil on high. Broil
   1 to 2 minutes per sheet, until spots
   not covered with sauce are golden.
   Sprinkle with parsley (if using). Serve
   with dip on the side.

PER SERVING (1⁄6 of recipe): Calories: 567,

Total Fat: 49 g, Sat. Fat: 12 g, Monounsaturated

Fat: 29 g, Polyunsaturated Fat: 7 g, Carbs: 24 g,

Fiber: 12 g, Sugars: 6 g, Protein: 13 g,

Sodium: 1519 mg, Cholesterol: 88 mg

it’s all about the veg | RECIPES

GOLDEN COW:

Lactose-free ghee, lauded for its creamy and nutty flavor,

can be used in the same way as butter, which is not Whole30

compliant. Traditionally used in East Asian cooking, ghee is

made from butter but is clarified to remove the milk solids.

P Q V^ GF 30 W