Wednesday, May 28, 2014

Spicy Cauliflower & Peppers Casserole

I received an email with a copy of a cauliflower recipe from The Pioneer Woman Cooks website (Thank you Jaime!). This delicious looking stir-fry was accompanied by a simple message. "We HAVE to make this when we come visit this summer!) My first thought was "absolutely". My second was "I cannot wait till they come to try it". So I made the recipe that night and...it...was...so...delicious.  It always amazes me when a very easy and simple recipe is stunningly good.

The cauliflower was so good that I decided to make it again a few days later...but was out of Sriracha a key ingredient in Rhee's version. I did, however, have a 1/2 bottle of buffalo chicken sauce. So I did a bit of improvising...adding hot cherry peppers, additional green onions and turned it into a casserole topped with sharp cheddar cheese. I loved the final result and now have two different wonderful dishes to choose from.

Note, my version is so close to Rhee's that I cannot take any credit for today's post. For her recipe, click here. And give them both a try!  Happy start of Summer everyone!



Spicy Cauliflower & Peppers Casserole
(serves 4)

Ingredients
1 cauliflower
2 tbsp extra virgin olive oil
2 hot red cherry pepper (or 1 red bell pepper), seeded and sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp balsamic vinegar
3 green onions, sliced
1-2 tbsp buffalo chicken sauce
1/2 cup sharp cheddar cheese. shredded


Preheat oven to 350 degrees.

Cut the cauliflower in half lengthwise.  Cut off the stem. Break up the cauliflower into large florets and then cut or break into very small florets.

Heat a large, heavy skillet over high heat. Add the oil, then the cauliflower and peppers. Let the vegetables sear and brown in pan without stirring (about 2 minutes) Stir in the garlic and cook for 3 minutes stirring frequently. Turn heat to low. Add soy sauce, balsamic vinegar and all but 1 tbsp of the sliced green onion. Stir and allow to cook for 1 minute, then squeeze one tbsp of the buffalo sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add the second tbsp of buffalo sauce if you want a spicier version.

Pour contents into casserole dish.  Sprinkle cheese over top. Bake in preheated oven for 15 minutes or until cheese is bubbly. Top with remaining green onions and serve immediately.





It is "Summer Casserole" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer casserole recipe?  Please share in the comments section and/or link to your blog if you have one. 
Weelicious: Crock Pot Mexican Tortilla Lasagna
The Heritage Cook: Summer Vegetable Gratin (Gluten-Free)
Taste With The Eyes: Colorful Vegetable Casserole with Fresh Herbs and Cured Black Olives
Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole
Red or Green: Spicy Cauliflower and Peppers Casserole
Domesticate Me: Caprese Quinoa Bake
Devour: 5 Picnic Potluck Ideas
Poet in the Pantry: Zucchini and Summer Squash Gratin
The Sensitive Epicure: Zucchini Souffle (Gluten-Free)
Cooking With Elise: Mexican-Style Lasagna
FN Dish: Dig Into Easy Summer Casseroles

best,
Diane


California Girl in Taos

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