Happy Monday everybody! I hope you’re enjoying your three day weekend. Winter has arrived. Yesterday I ran in shorts. Today.. it turned cold. Actually frigid. We’re basically held up inside because the winds are whipping and I don’t want to go outside. I’ve been getting caught up on decluttering closets and rooms. This weekend I’ve heard reports that we’re going to get a Nor’Easter. I pray this isn’t true but I’ll be ready if we do. I have big plans… painting our bedroom. Ha. I need to control my excitement.
Yesterday I made my cauliflower bites for play-off watching and per usual, they were gobbled up quickly while screaming and cheering. These bites are perfect for Super Bowl watching and snacking. You can easily use regular AP flour or gluten free if necessary. And if you like spicy – add a dash of cayenne to kick these up a notch. I hope you enjoy!
One medium head of cauliflower, washed and cut into florets (bite-sized)
3/4 cup of water
1/2 cup of almond or cashew milk
3/4 cup of gluten free flour (I used Bob’s Redmill)
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Pinch of salt
Fresh cracked pepper
3/4 cup of Chipotle hot sauce (or your favorite that you have on hand)
Preheat the oven to 450 degrees and line your baking sheet with a Silpat or parchment paper.
Into a bowl, whisk your water, milk, flour, garlic, paprika, cumin, salt and pepper together. Then add a handful of your cauliflower and toss gently to coat. Then add lay them on your cookie sheet. Repeat until all of the cauliflower are coated. Bake for 22 minutes and remove. Add your hot sauce to a bowl and add some cauliflower and toss to coat. Add back to your baking sheet and repeat until all have been coated. Bake for an additional 12-14 minutes. Remove and serve with fresh celery pieces.
First coating of the batter and ready for baking.
After being coated in hot sauce and ready to bake again to get a bit crispier.
Happy to have hit my drop down week. These weeks in a training cycle give your body a chance to recover and recoup a bit before you add back high mileage runs in subsequent weeks.
Sunday: 10 slower outdoor miles
Monday: 10 progressive treadmill miles/core/strength training
— Knead to Cook