Buffalo Cauliflower with Ranch Dip

INGREDIENTS:

Dip:

1/3 cup Greek yogurt

1/3 cup sour cream

1 clove garlic, minced

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon dill

1/4 teaspoon onion powder

pinch each of salt and pepper

Hot Sauce:

1/2 cup hot sauce (like Cholula)

4 tablespoons butter

scant 1/4 cup grated Parmesan cheese

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

Cauliflower:

olive oil, for greasing the pan

1 medium head cauliflower (7 - 8 cups)

salt

INSTRUCTIONS:

Make the dip:
1. In a medium bowl whisk all the dip ingredients together. Cover and refrigerate.
Make the hot sauce:
2. Add the hot sauce and butter to a small saucepan set over medium-low heat. Stir to melt the butter and cook 2 minutes.
3. Remove from heat and stir in the Parmesan, garlic powder and black pepper.
Make the cauliflower:
4. Preheat oven to 375 degrees F. Grease a large non-stick baking sheet generously with olive oil.
5. Cut the head of cauliflower into florets - not too small - they will shrink as they cook.
6. Place the cauliflower in a large bowl and pour the hot sauce over it. Mix it well until the cauliflower are well coated.
7. Spread them out on the baking sheet, drizzle any sauce left in the bowl over them. Sprinkle them lightly with salt.
8. Bake 15 minutes. Remove the pan from the oven and toss the cauliflower, scraping up any sauce that is laying on the bottom of the pan. Spread them out again.
9. Bake 15 more minutes. Take them out of the oven and toss again. Check them with a fork or taste one to see how tender they are.
10. If they're not done put them back in the oven until they are - it shouldn't take longer than another 10 minutes.
11. Serve warm or at room temperature with the ranch yogurt dip.
12. Source: countryliving.com

Sausage, Cauliflower, and Kale Potpie

INGREDIENTS

1. 1tablespoon olive oil
2. 1pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces
3. 2medium onions, chopped
4. 1tablespoon chopped fresh rosemary
5. kosher salt and black pepper
6. 1/3cup all-purpose flour
7. 3cups low-sodium chicken broth
8. 1bunch kale, torn into bite-size pieces (about 10 cups)
9. 2tablespoons white wine vinegar
10. 1small head cauliflower (about 2 pounds), cut into florets
11. 2sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

DIRECTIONS

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
2. Add the onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
3. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
4. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
5. Source: realsimple.com