Buffalo Chickpea Bowl

IMG_20180529_193252851When it becomes too long since I have made a buffalo-ed dish, Will gets antsy. It had been even longer since I attempted a new dish from the “Will it Buffalo?” suggestions (more on that here). I envisioned a creamy curry-inspired sauce, spicy with the usual heat, and cooled by complementary bleu cheese dressing. The result is not heavy at all, but satisfies the buffalo craving usually satiated with wings. This was one of those magical times when the dish I ended up with was exactly what I imagined, and I hope you’re as pleased with it as I am.

I’ve tagged all previous Will it Buffalo? dishes so you can easily find them. Happy buffalo-ing!

Buffalo Chickpea Bowls

Serves 6

  • 1 1/2 cups brown rice
  • 2 1/2 cups water
  • 1 medium head broccoli
  • 1 medium head cauliflower
  • Salt
  • 2 tablespoons neutral oil, such as olive, sunflower, or vegetable, divided
  • 1 cup diced onion (1 small, or 1/2 a very large one)
  • 2 cloves of garlic, minced
  • 2 15.5 ounce cans, or about 3 1/2 cups chickpeas, rinsed and drained
  • 1 15-ounce can coconut milk
  • 1/2 cup hot sauce, such as Frank’s, for moderate spice, more or less if you please
  • 1/2 cup bleu cheese dressing
  • 1/2 cup bleu cheese crumbles (optional)
  • 2 scallions, minced

If you’re making the bleu cheese dressing yourself, start with that and then let it sit in the fridge while you wait.

Put the 2 1/2 cups water in a small pot with a cover to boil with a pinch of salt. When it comes to a boil add in the brown rice, turn the heat down to medium low, and cook for 40 minutes.

Preheat the oven to 425F and get out two baking sheets. Chop the broccoli and cauliflower into florets (1-2 inches long). Toss the florets with the 1 tablespoon oil, sprinkle with a few pinches of salt, and toss to combine. Distribute evenly on two baking sheets, and roast for 20-25 minutes, tossing the florets and switching the pans after 15 minutes. I find the pan I have on the bottom rack first is usually done after 20 minutes, but the other pan needs a few extra minutes to brown. The florets should be fork tender and charred at the edges when done.

Heat the remaining tablespoon of oil in a saute pan over medium heat. Add the onion to the pan, and cook for 5-10 minutes until softened and translucent. Add the garlic, and cook for 1-2 minutes more until fragrant. Add the coconut milk and hot sauce to the pan and stir to combine. Simmer uncovered for 5-10 minutes until it starts to thicken, then add the chickpeas. Simmer for 5 minutes.

To serve put rice in a bowl, top with roasted broccoli and cauliflower, then the saucy chickpeas, and finish with a drizzle of bleu cheese dressing, scallions, and bleu cheese crumbles if you desire (I prefer not to so that is what the photo shows, but my dining companions were very pro-crumble).

 

 

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Buffalo Enchiladas

DSC02032This recipe is another challenge from “Will it Buffalo?”. I think we can safely say that enchiladas DO buffalo. Whole wheat tortillas, a couple pounds of vegetables, and beans make this into a meal you can enjoy much more often than wings (or that mac and cheese mentioned above…).

Vegetarian Buffalo Enchiladas

Serves 6.

The filling here (as with any enchiladas) is very flexible. You could use a mix of different vegetables (zucchini and cauliflower would be nice), and even throw in some chicken for a non-veg version. The pan I used in the photo is bigger than 9″ x 13″, so I snuck a couple extra along the side and cooked the others in a loaf pan. It made for an awkward split, which is why I recommend a 9″ x 13″ and 9″ x 9″ below.

  • 1 summer squash (mine was about 12 oz)
  • 2 small heads of broccoli (mine were 20 oz together)
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 15.5-oz can chickpeas, draining and rinsed
  • 1/2 a large red onion (about 1 cup chopped), plus a bit extra for garnish if you please
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 3 cups vegetable or chicken stock
  • 1/2 cup hot sauce (such as Frank’s)
  • 12 whole wheat tortillas
  • 6 oz shredded Monterrey jack cheese
  • 6 oz crumbled bleu cheese
  • 2 tablespoons minced parsley for garnish (optional)

Preheat oven to 425F. Chop the summer squash and broccoli into small pieces (about the size of a chickpea). Toss in the olive oil, garlic powder, and salt, then spread on two baking sheets. Roast for 15 minutes, then toss. Roast for 5-10 minutes more until they start to brown. Allow to cool slightly before putting in a large mixing bowl.

While the squash and broccoli are roasting, saute the red onion until soft in the remaining teaspoon of olive oil (about 10 minutes over medium heat). When the onion is done, add it to the same bowl as the broccoli and squash. Add the chickpeas as well and mix to combine.

Reduce oven heat to 350F.

Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Continue cooking for 5 minutes while whisking continually. Slowly add the stock and whisk to incorporate in between additions. When all the stock is added, cook for 5 minutes longer to thicken slightly (it should be able to coat the back of a spoon). Add the hot sauce and stir to combine. Taste, and add more hot sauce if you like.

Set up your enchilada rolling station with the tortillas, a large plate or pie dish the sauce coating the bottom, a cutting board, and a 9″ x 13″ pan plus a 9″ x 9″ pan. Spoon enough enchilada sauce onto both pans to coat the bottom. Dip the tortillas into the sauce so it coats both sides, then let the excess drip off. Place the tortilla on the cutting board, then put a heaping 1/2 cup of filling into the middle. Roll the tortilla up, and then place it along the short side of the baking dish. Continue until all the tortillas are filled.

Top the rolled enchiladas with any remaining buffalo sauce, then cover evenly with the Monterrey jack cheese and the bleu cheese. Bake for 20 minutes, or until the cheese on top is completely melted. Garnish with minced red onion and parsley, plus a couple extra dashes of hot sauce, and serve.

 

Buffalo Cauliflower Mac and Cheese

20170409_184906Will and I have a shared Google Doc called “Will it Buffalo?” It has three columns: To Buffalo, Have Buffaloed, and Did it Buffalo? Everything in “Have Buffaloed,” did indeed Buffalo, including wings, salad, pizza, and now this mac and cheese. Items in the “To Buffalo” column include lasagna, enchiladas, sandwich, pot pie, tacos, and veggie burgers (other suggestions welcome).

I should probably explore other vegetable and Buffalo pairings beyond just cauliflower, but it is a perfect neutral vehicle. My love of cauliflower in mac and cheese is not new either, and I just barely adapted the sauce from this cauliflower arugula bleu mac and cheese for this recipe. Considering the amount of cheese in this I don’t think it quite qualifies as healthy, but half a pound of pasta is stretched with a full head of cauliflower to make six satisfying servings. It definitely counts as a comfort food, but one that is slightly more redeeming than others.

Buffalo Cauliflower Mac and Cheese

Serves 6.

  • 8 ounces short pasta, like macaroni, fusilli, or penne
  • 1 head of cauliflower
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1.5 cups whole milk
  • 5 ounces of sharp cheddar
  • 1/4 cup cayenne pepper sauce (such as Frank’s)
  • ½ teaspoon salt, plus more for the cauliflower and pasta water
  • ½ teaspoon pepper
  • 4 oz bleu cheese, crumbled

Preheat the oven to 425F. Chop the cauliflower into small florets that mirror the size of your pasta. Toss in the oil and a sprinkle of salt, and then spread onto 2 baking sheets (so there is enough room for them to brown and not just steam). Roast for 25-30 minutes, tossing and switching the pans once.

Put the water on for the pasta, and start your sauce by melting the butter over medium heat in a small saucepan. When it is starting to bubble, add in the flour and whisk to combine. Continue whisking while the flour and butter cook for about 3 minutes, until it smells a little nutty. Slowly add in the milk, whisking in between additions (or while someone else pours, if you have an extra set of hands). When all the milk is added let it cook over medium heat (or slightly lower if it starts to bubble a lot) for 5 minutes. The sauce should be visibly thicker at this point. Add in the cheddar cheese and hot sauce and whisk to combine. Add in the salt and ground pepper and turn off the heat.

When your cooking water is boiling, salt it and add in the pasta. Cook until al dente, about 6 minutes, and drain. In the pasta pot combine the pasta, roasted cauliflower,  and the Buffalo cheese sauce and mix it all up.

Grease a 9″x13″ pan and add in the pasta and veg mixture. Top with the crumbled bleu cheese. Bake in your oven (still at 425F from roasting the cauliflower) for 15 minutes. Let cool for a couple minutes then dive in.

I have also assembled the mac and cheese up to the point it is ready to be baked and then refrigerated it. In that case take it out of the fridge for about an hour and preheat your oven to 375F. Then bake for about 30 minutes until the bleu cheese is melted and it is heated through.

 

Buffalo Cauliflower Pizza with Bleu Cheese and Kale

Buffalo Cauliflower Pizza - Vegetal MattersThe beginning of my love for vegetarian delicacies in buffalo sauce can be tracked to these Thug Kitchen buffalo falafel. They opened up my world of buffalo things so far beyond wings. Those falafel were essentially deconstructed to make this recipe for buffalo cauliflower salad (which would also be excellent with the falafel on top if you’re willing to do a bit more work). From there the logical next step is obviously pizza.

We were grocery shopping with a vague plan for dinner and Will had the genius idea for this pizza. The first try I put too much butter in the sauce, which made for a soggier pizza but the flavor was everything we hoped for. This version hits all the right notes, with a spicy (less runny) sauce, creamy cheeses, enough vegetables to make this an acceptable adult dinner, and a fresh bite of onion at the end.

Buffalo Cauliflower Pizza with Bleu Cheese and Kale

Serves 6

  • 1  recipe for pizza dough (this recipe makes about 1.5 sheet pans worth of pizza, if your dough recipe makes less then you will have some extra toppings…use them on a salad or in a sandwich!)
  • 1 head of cauliflower (about 2.5 pounds once the leaves and stem are removed)
  • 1 tablespoon olive oil
  • Salt
  • ¼ cup unsalted butter (half a stick)
  • ½ cup cayenne pepper hot sauce (such as Frank’s)
  • 10 ounces mozzarella cheese, shredded
  • 4 ounces bleu cheese, crumbled
  • 1.5 ounces chopped kale (from about 3 leaves)
  • 2 minced scallions

Preheat the oven to 425F. Slice the cauliflower in half and cut out the core. Cut the head into 1 inch pieces (bite-sized). Toss the cauliflower in the olive oil and a few pinches of salt, and spread evenly on 1 or 2 baking sheets (you want space between the pieces so they brown). Roast for 25-30 minutes, tossing once, until the cauliflower is soft all the way through and has some charred spots. When the cauliflower comes out of the oven crank up the heat to 500F.

Melt the butter, add the hot sauce, and stir to combine. Spread your pizza dough out on 2 baking sheets (the recipe linked to makes for a very moist dough that I find easiest to spread on a silicone baking mat).

Put the cauliflower in a bowl and pour ¼ cup of the hot sauce and butter mixture over it. Toss the cauliflower to coat. Spread the remaining hot sauce mixture evenly over the doughs. Then evenly distribute the rest of the items in this order: kale, cauliflower, bleu cheese crumbles, and shredded mozzarella.

Bake for 10 minutes, or until the bottom pulls away from the pan and the cheese is bubbling vigorously. Let cool for a couple minutes, then sprinkle the scallions on top and serve.

Buffalo Cauliflower Salad

DSC00791 postThis salad was born out of super bowl leftovers. But there had been enough indulgence watching the game, and redemption was needed. Buffalo wings with bleu cheese, carrots and celery is amazing because it is a perfect spicy/creamy/crunchy combo. I don’t want to eat wings all the time though, so this salad is just the fix. Cauliflower is an excellent hot sauce vehicle, and I borrowed the method from Thug Kitchen’s delicious Buffalo Falafel recipe (CRUSH HUNGER BREATHE FIRE. Cracks me up every time.).

Buffalo Cauliflower Salad

Serves 4 as full meal salads, 8 as side salads.

The grocery store was out of red cabbage, but that would have been a nice addition for more color and texture. Green cabbage instead of lettuce could make this more of a slaw. Cucumbers are a good add, and if I had some avocado that probably would have gone in as well. You could easily use 4 tablespoons yogurt and leave out the mayonnaise in the dressing.

Buffalo Cauliflower

  • 1 lb cauliflower, split into florets
  • 2 tablespoons olive oil, divided
  • 1 tablespoon wheat flour
  • ½ cup cayenne hot sauce
  • 2 tablespoons water
  • 1.5 teaspoons cider vinegar

Salad

  • 8 cups of lettuce, washed and chopped (about 1 head romaine)
  • 2 carrots, shredded
  • ½ cup of red onion, thinly sliced
  • 1 large celery stalk, halved lengthwise and sliced
  • 1 cup cooked chickpeas
  • ½ ounce crumbled bleu cheese (optional)

Dressing

  • ⅓ cup buttermilk
  • 1.5 ounces bleu cheese, crumbled
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1-2 tablespoons lemon juice (½ a lemon)
  • Salt
  • Fresh ground pepper

Blend buttermilk, bleu cheese, mayonnaise, yogurt, lemon juice, salt, and pepper in a blender. If you prefer a chunky dressing, whisk everything but the bleu cheese until smooth, then stir it in. Let the dressing sit for at least 30 minutes, longer if possible, to let the flavors mingle (resist adjusting the seasoning until after the rest).

Preheat the oven to 425F. Toss the cauliflower with 1 tablespoon of olive oil, spread on a baking sheet, and roast for 20 minutes.

Heat a small sauce pan over medium heat with the remaining tablespoon of olive oil. Add the flour, and cook while whisking continuously for 5 minutes. It should smell nutty, but not boil. Add half of the hot sauce and whisk until smooth. It will be very thick. Add the remaining hot sauce, water, and vinegar, and whisk until smooth again. Turn off the heat.

Assemble the salads with lettuce, carrot, celery, red onion, chickpeas and any other veg you’re adding. When the cauliflower is done, toss it in a bowl with the hot sauce until thoroughly coated. Top each salad with ¼ of the cauliflower, and drizzle with dressing and an extra crumble of bleu cheese, if using. Serve with extra hot sauce for those who like a serious kick.