Game Day Appetizers
| 1 min read
- Include a vegetable platter or other healthy foods as part of the spread.
- Try to wait 20 minutes after eating to consider whether you need to go back for seconds.
- Offer water in addition to other beverages to quench thirst over alcoholic beverages or sugary drinks.
2 heads cauliflower (1 head for each sauce)
1⁄3 cup flour
1⁄2 tsp garlic powder
3 tbsp milk
1⁄2 cup panko breadcrumbs
1⁄3 cup honey
1⁄4 cup chili garlic sauce
2 tbsp soy sauce
1 tsp ginger, minced
3 garlic cloves, finely minced
1 tbsp oil (canola, olive or avocado oil)
Garnish: chopped green onion
2 tbsp chipotle in adobo sauce
1 tbsp olive oil
2 Juice of limes
1 Zest of lime
Freshly ground black pepper and salt to taste
Garnish: chopped green onion cilantro
Separate cauliflower head into individual florets.
Preheat the oven to 425 degrees F and preheat large baking dish with parchment paper along with it.
In a bowl, spray cauliflower with olive oil and toss with flour and garlic powder.
Add milk of choice and toss, then add panko breadcrumbs and toss to coat the cauliflower.
Place cauliflower on baking dish, attempting to leave space between each floret.
Bake on the center rack 25 minutes.
Combine ingredients from desired sauce above while cauliflower is baking.
Toss in sauce and bake for another 5-10 minutes until desired color.
Top with garnish and enjoy with a dipping sauce of choice.