Super Bowl Sunday! Are you heading out to a party or hosting one? I just read that Super Bowl is the second largest US food consumption day (Thanksgiving is the first)! It’s one of those events where the food choices are traditionally not quite the most uh… health supportive, shall we say??
So, I’ve come up with a good idea that doesn’t involve much more effort than chicken wings, pizza, subs, and nachos but offers better quality ingredients. You’ll also suffer less bloating, digestive issues, and avoid that annoying habit of complaining about how unhealthy the snacks were that you ate during the game.
Give your guests a couple of healthier options on Sunday. It’s just nice. Maybe a large platter of raw veggies with hummus or a lemon vinaigrette. Try some different types like jicama, purple cauliflower, or fennel. Set up a make-your-own-soda bar. Arrange some chilled sparkling water beside fresh-squeezed blood orange, mango, and ruby red grapefruit juices. Offer garnishes too such as sprigs of mint, lime wedges, and strawberries.
Or here’s another idea. Make a batch of cauliflower florets coated with a spicy batter and served alongside a creamy, dairy-free dip. This looks like a familiar party appetizer, doesn’t it? Even though I didn’t use wheat flour in the batter it is still thick and hangs on to each floret. Cashews and nutritional yeast are the secrets in the dip. They give it a cheesy consistency and flavor. And there are always huge advantages when a veggie is on ingredient list. Cauliflower is one of the cancer fighting foods and also has lots of fiber to make you feel full so you won’t overeat and you can keep on working towards your healthy weight … like you’ve been doing … since Jan 1 …
- 1 cup garbanzo bean flour
- ½ teaspoon salt
- 1 cup coconut milk
- 1 large head cauliflower, broken into medium-size florets
- ⅓ cup apple cider vinegar
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 teaspoon sriracha
- 1 tablespoon coconut oil
- CASHEW CHIVE DIPPING SAUCE:
- 1 cup raw cashews, soaked in water for 1 hour, then drained
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoon nutritional yeast
- ½ teaspoon sea salt
- 2 tablespoons fresh chives, finely chopped
- Cauliflower: Preheat the oven to 450 ℉.
- Line a baking sheet with parchment paper or a silicone liner. Whisk together the flour, salt, and coconut milk. Dip cauliflower florets in batter and transfer them to the baking sheet. Roast for 25 minutes, or until the cauliflower is tender.
- In a small pan, combine the vinegar, chili powder, salt, cayenne, sriracha, smoked paprika, onion powder, and coconut oil. Bring to a boil, then reduce the heat and cook 5 to 7 minutes, until When the cauliflower is done, pour the sauce over it, toss to coat and return to the oven for 10 minutes.
- beginning to thicken.
- Dipping Sauce: Blend cashews, olive oil, lemon juice, nutritional yeast, and salt and ¼ cup water and blend until smooth and creamy. Stir in chives.
- Serve spicy cauliflower with dipping sauce.