Atlantic Ave Magazine September 2023

Ingredients:
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Directions:
Preheat the oven to 400° and lightly grease a
small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any
green leaves and the woody stem.
In a medium bowl, combine the yogurt with the
lime zest and juice, chili powder, cumin, garlic
powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a
brush or your hands to smear the marinade evenly
over its surface. (Excess marinade can be stored
in the refrigerator in an airtight container for up
to three days and used with meat, fish or other
veggies.)
Place the cauliflower on the prepared baking
sheet and roast until the surface is dry and lightly
browned, 30 to 40 minutes. The marinade will
make a crust on the surface of the cauliflower.
Let the cauliflower cool for 10 minutes before
cutting it into.
Buffalo Cauliflower
Ingredients:
Olive Oil cooking spray
3/4 cup baking flour
1 cup water
1/2 teaspoon garlic powder
Salt and pepper to taste
2 heads of cauliflower, cut into bite size pieces
2 table spoons butter
1/2 cup Franks Red Hot Buffalo Sauce
1 teaspoon honey
Directions:
Preheat oven to 450 degrees. Lightly grease a baking
sheet with cooking spray.
Mix flour, water, garlic powder, salt and pepper
together in a bowl with a whisk until batter is
smooth and a bit runny. Add cauliflower to batter
and mix until cauliflower is coated. spread onto
baking sheet.
Bake in the preheated oven until lightly browned,
20-25 minutes.
Melt butter in a saucepan over medium heat.
Remove saucepan from heat and stir in hot sauce
and honey into butter until smooth. Brush hot
sauce mixture over each piece of cauliflower until
all mixture is used.
Bake until cauliflower is browned, about 10 minutes.
Remove from oven and let cauliflower cool
10-15 minutes.
Blueberries are in season
- Top off your summer
get togethers with this
tasty fruit. A simple boozy
blueberry sauce makes
this a grown up treat!
Blueberry Gin
Sundaes
Ingredients:
1 cup of fresh blueberries
1/3 cup Gin
1 pint vanilla ice cream
4 waffle bowls
Mint for garnish
Directions:
In a small saucepan combine blueberries and Gin.
Simmer, stirring frequently until berries burst
and mixture begins to thicken - about 5-8 minutes;
let cool.
Divide one pint of ice cream among 4 bowls evenly
and top with sauce. Garnish with mint.
Lemons are one of my
favorite fruits! I use it in
vineagrettes, drinks, and
desserts. Here’s one of
my favorite ways to enjoy
this sweet tart fruit.
Lemon Garlic Pasta
Add in cooked chicken, shrimp, or steamed broccoli
for a complete meal!
Ingredients:
1 lb angel hair spaghetti
4 large garlic cloves, minced
1/2 to 3/4 teaspoon dried hot red pepper flakes
1/2 cup extra-virgin olive oil
Finely grated zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chopped fresh flat-leaf parsley
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Directions:
Cook pasta in a 6-quart pot of boiling salted water
until al dente. Reserve 1 cup cooking water and
drain pasta in a colander.
While pasta is boiling, cook garlic and red pepper
flakes (to taste) in oil in a 12-inch heavy skillet
over moderate heat, stirring, until garlic is golden,
about 5 minutes. Stir in zest, then juice, salt,
pepper, and 1/2 cup reserved cooking water and
bring to a simmer.
Toss pasta in sauce with parsley. (Add more cooking
water if pasta seems dry.)
www.AtlanticAveMagazine.com | september 2023 | 87