This is a pretty good one, it’s short and a little eerie so you guys might really enjoy it. You can click the link for the original story or hit the keep reading button to see it below.
I don’t currently have a narration of this one, but if you guys find one anywhere (or would like to narrate it yourself to submit) let me know and I’ll be sure to add a link. I’ll keep a lookout in the meantime.
Disclaimer: I do not own nor wish to take credit for the story, or the image. The image is currently uncredited because I’m not sure who does own it, but will happy to add a credit if/when I find out.
I have to be completely honest, I didn’t know who was playing in the Superbowl until a few days ago. Not to sound all girly but I just wasn’t paying attention. I don’t generally root for a specific team, ever. I am only mildly loyal to the Eagles because it is the closest thing to a home team I have…but then there’s the who Vick situation…..so not really. The big game was here in my hood of NYC this year and even still I didn’t know what we were doing for Superbowl until the day before the game, which is probably not too surprising given my lack of attention to the sport.
Anyway, I may not know who was playing, winning, on defense blah blah blah but I do enjoy the commercials, the half time show, and of course the social and culinary aspect of a Superbowl party. And really, I probably wind up enjoying myself a little too much in the food and beverage department by over indulging on things I would not otherwise go for….burgers, bbq, ribs, mac and cheese, etc.etc. etc.
Thankfully this Superbowl Sunday was shared likeminded friends who really enjoy food but don’t love how some of the aforementioned dishes make you look and feel after the fact. So, the game may have been lame but the company and meal certainly were not.
I first had Buffalo Cauliflower this summer at an adorable little restaurant in Park Slope called Thistle Hill Tavern, and I loved it! I love cauliflower and i hate to admit it but I do love me a buffalo chicken wing, so using one of my favorite cruciferous vegetables as a vehicle for the spicy tangy taste of Franks Red Hot sauce and blue cheese is beyond perfection…..to me. I am pretty sure the version I had in Park Slope was battered and fried, because it was just too good to be true. So I googled recipes, tested a few out, tweaked things a bit and settled on a version that is gluten free, vegetarian and baked ,which iCARA about, and think you will too. ( my husband gave it his stamp of approval last night as well, calling it the best batch yet)
So without further adieu here is my recipe for baked Buffalo iCARAflower:
What you need:
1 cup goat milk ( or low fat cows milk) * i use goats milk for a few reasons. It is easier to digest, naturally homogenized, rarely causes lactose intolerance, and matches up to the human body better than cows milk)
1 cup chickpea flour ( or regular flour, whatever you like best)
In a large bowl combine the milk, flour, and garlic pepper, and adobo in a bowl and whisk until well combined.
Add in cauliflower florets and coat with the flour mixture. Place pieces individually on shallow baking dish lined with parchment paper. Don’t pour everything on to the dish as you find yourself with excess batter all over the baking dish. Bake for 20 minutes.
While the cauliflower is baking, combine your buffalo sauce and ghee in a small sauce pan until the ghee and hot sauce are blended.
Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes. Remove from oven, plate and top with a little crumbled blue cheese.
You can also put some more blue cheese in a bowl next to the dish and let everyone add their desired amount.
Football Season may be over but Buffalo iCARAflower season is not.
If you want to make the Chili and Veggie Balls too, which I recommend doing, here are the recipes:
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