Categories
Appetizers Vegetarian

Perfectly Crispy Air Fryer Buffalo Cauliflower

Have you ever had the pleasure of eating fried buffalo cauliflower? If not, you are seriously missing out. If you have never tried it, you probably should because FOMO (fear of missing out) is a real thing. See what I did there? Peer pressure. Besides, I can actually say that I have never heard anyone who has tried buffalo cauliflower say that they genuinely don’t like it. 

Perhaps you think that there is no place for buffalo sauce on anything but wings. I get it. I really do. But sometimes you have to take a risk and expand your horizons. This much healthier, and dare-I-say even more delicious, version of a fried thing covered in buffalo sauce will definitely make you think differently about this little white veggie. And because it’s cooked in the air fryer, you get all of the fried flavor without the grease. Win!

Ingredients: 

1 medium head of cauliflower, cut into uniform bite-sized pieces

½ c. flour

½ c. water

2 tsp. garlic powder

1 tsp. paprika

Salt and pepper to taste

Quick and Tasty Buffalo Sauce

Preheat the air fryer to 400 degrees. Prepare the buffalo sauce and set aside.

Whisk together the water, flour, paprika, and garlic powder in a bowl. Add the cauliflower florets and toss to coat evenly with the batter. Season with salt and pepper.

Add the battered cauliflower to the air fryer in a single layer and cook at 400 degrees for 10 minutes, turning or shaking at the five minute mark, or until the cauliflower is crispy. 

Toss the cauliflower in a bowl with a light coating of buffalo sauce until it is evenly coated. Return the cauliflower to the air fryer and cook for 5-8 minutes. Remove from the heat.

Drizzle with additional buffalo sauce, if desired, and serve with ranch or blue cheese dressing, garnished with green onions and cilantro, and a side of carrot and celery sticks. Enjoy hot!

Categories
Appetizers Sides Vegetarian

Homemade Takeout-Style Veggie Egg Rolls

Just because you’re having a craving for egg rolls does not mean that you have to order takeout. It’s quite easy to prepare your own egg rolls at home, using fresh ingredients. This version of homemade egg rolls happens to be veggie-based and does not contain any meat, but you could easily add ground pork, chopped chicken or diced shrimp to the cabbage mixture for a protein boost. Obviously adding meat is your choice, but I don’t feel these egg rolls really need it because these are so delicious dipped in Chinese mustard sans meat. Mmmm. 

Be advised, though, that you must use a deep, heavy frying skillet in order to be covered in gruesome-looking, polka-dot burns all over your arm and face. I made the mistake of using a more shallow skillet because I was too lazy to dig out the “big gun” cast iron skillet. Trust me, the burns really hurt and I look like I have leprosy, so don’t go there. Other than that little mishap, making these egg rolls was super easy and they were absolutely divine. 

Ingredients:

1 package of egg roll wrappers

2 Tbsp. sesame oil

2 16 oz. bag of coleslaw mix 

½ onion, chopped finely

2 cloves of garlic, minced

1 inch knob of fresh ginger, minced

2 Tbsp. soy sauce

1 Tbsp. rice vinegar

1-2 c. vegetable oil (for frying)

Small cup of water

Heat the sesame oil in a large skillet over medium high heat. Cook the onions until they are soft and translucent, about 5 minutes. Add the coleslaw mix, garlic, ginger, soy sauce, and rice vinegar and cook for another 4-5 minutes. Remove from heat and allow the mixture to cool in a bowl until you can handle it (but not too long because you don’t want the cabbage to get mushy). 

To fill the egg rolls, place each egg roll wrapper on a flat surface. Place the cabbage mixture in the center. Brush the edges of the egg roll wrapper with water. Fold the sides in and roll like a burrito. Set the egg rolls aside as you continue the process with the rest of the eggrolls. Be sure to lay them side by side, as they will stick together if you try to place them on top of each other. 

Heat the vegetable oil in a deep cast iron skillet over medium high heat. The oil should be about 350 degrees. Place 4-5 egg rolls at a time in the oil and cook until crispy and brown on all sides, about 5 minutes per batch. Place the egg rolls on a wire rack or paper towels on a plate. 

Serve with Chinese mustard, duck sauce, sweet and sour sauce, or your favorite dipping sauce!