cauliflower

Ultimate Super Bowl Party Menu

Ultimate Super Bowl Party Menu

What are you cooking for your upcoming Super Bowl party? Use my healthy, yet delicious spread!

My zucchini fries, spiced with one of my new favorite seasonings, Trader Joe’s chili and lime seasoning, are guaranteed to disappear soon because they are so flavorful, yet addictive. Buff-cauli has all the flavors you love from buffalo wings, except ya know, it’s cauliflower. These finger foods will get the party started for sure.

For those who are looking for something even healthier, my Cauliflower Dip with Homemade Pita Chips will satisfy all your cravings.

And for the final crowd pleaser, my buffalo chicken dip will be the star of your spread. It’s creamy, tangy, and just insanely delicious! It’s one of my favorite things to eat for sure.

Hope y’all have a crazy, delicious Super Bowl spread with my menu!

Photos by M Cooper Creatives

Cauliflower Dip with Homemade Pita Chips

Cauliflower Dip with Homemade Pita Chips

My clients recently have been asking a lot about Whole30 friendly menu, so I’ve been thinking about how to recreate creamy, hummus-like dips without using chickpeas. Since those who are following Whole30 diet can’t eat chickpeas, I substituted them with roasted cauliflower for creamy base.

It’s also easy to buy pita chips, but if you can make them from scratch, they are incredible. All you need are leftover pita bread, salt, and EVOO. I highly recommend making homemade pita chips if you can because they are THE BEST.

The turmeric in the dip not only gives a gorgeous golden color but also adds extra flavor to the dip. When you are dipping pita chips or fresh vegetable crudités, this dip will satisfy all of your cravings.

Total Time: 30-35 minutes
Serves: 6-8 people

INGREDIENTS

Cauliflower Dip

  • 1 head of cauliflower, cut into florets

  • 1 tbsp freshly ground ginger

  • 2 garlic cloves, minced

  • 2 lemon, (1 lemon, zested and squeezed & 1 lemon juiced)

  • 2 tsp, ground turmeric

  • 1 tsp salt

  • 2 tbsp EVOO, divided into 1 tbsp

  • 1/2 cup tahini

  • 1 ice cube

  • 2 tbsp cold water

Pita Chips

  • 2-3 pita bread, cut up with scissors

  • 1 tsp salt

  • 1 tbsp EVOO

INSTRUCTIONS

  1. Preheat your oven to 350F.

  2. Toss the cauliflower with ground ginger, garlic, 1 lemon (zested and squeezed), turmeric, and salt.

  3. Bake them on a sheet tray for 15- 20 minutes, or until the cauliflower gets tender.

  4. While the cauliflower is baking, toss pita bread with salt and 1 tbsp of EVOO. Feel free to add any seasonings you like, such as Za’atar, sumac, or oregano. Have fun with your seasonings.

  5. Bake the pita bread for 6-7 minutes, until they get crispy. Make sure you keep an eye on them because they get dark real fast. Once they are done roasting, take them out and let them cool.

  6. After the cauliflower is done roasting, put it in a food processor with tahini, 1 lemon (juiced), and the rest of EVOO.

  7. While the food processor is running, add an ice cube and cold water. They will help everything come together.

  8. Serve with pita chips. Enjoy!

Buff-Cauli

Buff-Cauli

Forget about buffalo wings! These buff-cauli are so easy to make and flavorful that you want to eat them all by yourself. The cauliflower is a little crunchy outside and meaty inside, and it won’t make you miss buffalo wings. Bring these to your next party to please everyone, including your vegan friends!

Total Time: 20 minutes
Serves: 3-4 people

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 450F.

  2. Cut up the cauliflower into bite-size florets.

  3. Toss the cauliflower with hot sauce, canola oil, and a pinch of salt.

  4. Bake them in the oven for 12-15 minutes, until the cauliflower gets tender.

Zucchini Fries

Zucchini Fries

This is a simple, fun, healthy-alternative finger food for your next party. It’s all about the seasonings! You can adjust the amount to meet your preferences as long as you are generous with your seasonings. More seasonings = more flavors! If you don’t have Trader Joe’s chili & lime seasoning, you can easily substitute with chili powder and lime zest.

Total Time: 25 minutes
Serves: 4 people

INGREDIENTS

INSTRUCTIONS

  1. Preheat your oven to 450F.

  2. Cut the zucchinis into wedges.

  3. Toss the cut-up zucchinis with EVOO and the mixed seasonings.

  4. Bake them in the oven for 10 minutes, or until the zucchinis get charred outside.

  5. Serve it with your favorite dipping sauce. Enjoy!

Kimchi Cauliflower Fried Rice

Kimchi Cauliflower Fried Rice

I recently went to LA for the first time and to be totally honest, New Yorkers are too harsh on LA. I enjoyed every second I was there. You see, while you're in LA you need to do all the stereotypical LA things, like going to juice press, eating healthy, and drinking vodka water. LA inspired me to try out this healthy gluten free dish that is surprisingly delicious. 

I stopped by the LINE hotel in Koreatown and ate at Roy Choi's restaurant Commissary. A chef that inspired me in college to be creative with every dish I prepared. Thus the kimchi addition to this faux rice. 

Photos by Sean Fagan

Total Time: 35 minutes
Serves: 4-6 people

INGREDIENTS

Kimchi Cauliflower Fried Rice:

  • 1 head cauliflower, cut into florets

  • 3 tbsp vegetable oil

  • 3 garlic cloves, minced

  • 2 tbsp ginger, minced

  • 2 scallions, thinly sliced

  • 1 bag frozen organic peas & carrots (10 oz)

  • 1 pint mini bella mushrooms, cleaned & sliced

  • ½ cup kimchi, chopped

  • ½ cup soy sauce

Topping:

  • 1 tbsp sesame oil

  • 2 eggs

  • 2 scallions, thinly sliced on bias

  • 1 pack Nori (seaweed), thinly sliced

  • ½ cup kimchi, sliced or whole

INSTRUCTIONS

Kimchi Cauliflower Fried Rice:

1.     Add cauliflower to a food processor and pulse until the florets become rice size. Reserve in a bowl. 

2.     In a large deep pan heat vegetable oil on high heat. Add garlic, ginger, and scallions stir frequently until you smell the aromas. 1 minute. Reserve in a bowl.

3.     Add mushrooms, and cook for 4-5 minutes until it reaches a caramel color around the edges. 

4.    Return the garlic, ginger, and scallions to the pan, followed by cauliflower rice, and 4 tbsp water. Cook for 5 minutes, while stirring. 

5.    Add peas and carrots, and stir for an additional minute. 

6.    Add soy sauce, and kimchi and cook until all the liquid has evaporated. about 3-4 minutes. 

7.     Serve rice in a medium bowl, top off with egg and nori strips, scallions, and kimchi. 

Topping:

1.     In a medium sauté pan, heat sesame oil over medium-high heat.

2.     Beat eggs in a small bowl, and add half the eggs in a swirling motion into the pan to form a thin crepe. Cook for 3 minutes, flip to finish cooking for another minute. Repeat this twice. Cut egg crepe into thin strips, fluff, and reserve on a plate. 

3.     Serve topping on the side for the people that are extra in your life!

4.    Enjoy!