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Buffalo Roasted Cauliflower

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Buffalo Roasted Cauliflower FARM TO SCHOOL RECIPES E S C R E A T I P E D C B E Y R FOR SCHOOL | 50 SERVINGS BUFFALO INGREDIENTS 1 ½ cups dark brown sugar 1/3 cup mustard powder ROASTED 1/3 cup chili powder 3/4 tbsp kosher salt CAULIFLOWER 1/3 cup sweet smoked paprika 1/3 cup black pepper 1/3 cup ground cumin 12-13 heads cauliflower DIRECTIONS 1 tbsp cayenne pepper 3/4 cup olive oil 1. Preheat the oven to 375˚F and line a 3/4 cup garlic powder baking sheet with parchment paper. 2. In a small bowl, combine the brown sugar and seasonings and mix well. FOR HOME | 8 SERVINGS 3. Cut the head of cauliflower into florets, about 1 ½ inches wide. INGREDIENTS 4. Add the cauliflower florets to a large bowl, 1⁄4 cup dark brown sugar 1 tbsp mustard powder drizzle with olive oil and toss to coat. 1 tbsp chili powder 2 tbsp kosher salt 5. Sprinkle cauliflower with the seasoning 1 tbsp sweet smoked paprika 1 tbsp black pepper mix and toss well to evenly coat. 1 tbsp ground cumin 2 heads cauliflower 6. Arrange the seasoned cauliflower on the 1/2 tsp cayenne pepper 2 tbsp olive oil baking sheet. Bake for 14-16 minutes, flipping halfway, to desired caramelization 2 tbsp garlic powder and tenderness. 7. Serve with ranch dressing and buffalo hot sauce. THEGOODACRE.ORG FARM TO SCHOOL RECIPES E S C R E A T I P E D C B E Y R FOR SCHOOL | 50 SERVINGS RANCH INGREDIENTS 3 cups mayonnaise 1 tbsp ground black pepper DRESSING 3 cups Greek yogurt 1 tbsp dried chives 1 ½ cups buttermilk 1 tbsp dried parsley DIRECTIONS 1/3 cup lemon juice 1 tbsp garlic powder 1. Whisk ingredients together or use immersion blender. 2 tbsp salt 1 tbsp onion powder NOTES FOR HOME | 8 SERVINGS Content on this recipe page can be paired with local raw veggie dippers INGREDIENTS such as snap peas, radishes, sliced 1/2 cup mayonnaise 1/2 tsp ground black pepper cucumber, or sweet peppers! 1/2 cup Greek yogurt 1/2 tsp dried chives 1/4 cup buttermilk 1/2 tsp dried parsley 1 tbsp lemon juice 1/2 tsp garlic powder 1 tsp salt 1/2 tsp onion powder THEGOODACRE.ORG FARM TO SCHOOL RECIPES E S C R E A T I P E D C B E Y R FOR SCHOOL | 50 SERVINGS PARMESAN INGREDIENTS 6 ¼ qrts ( 15 lbs.) carrots 1/2 cup dried parsley GARLIC 1 1⁄8 cups olive or canola oil 2 tbsp black pepper, to taste ROASTED 4 1⁄2 cups parmesan cheese 2 tbsp salt, to taste 1/3 cup garlic powder CARROT FRIES DIRECTIONS FOR HOME | 8 SERVINGS 1. Preheat convection/combi oven to 475°F. INGREDIENTS 2. Slice the top and bottom off of carrots 4 cups (1-2 lbs.) carrots 1 ½ tbsp dried parsley then slice them in half, slice each half into thirds lengthwise. 3 tbsp olive/canola oil 1 tsp black pepper, to taste 3. In a large bowl, mix oil and dry ingredients 3/4 cup parmesan cheese 1 tsp salt, to taste with carrot sticks. Toss to combine. 1 tbsp garlic powder 4. Spread on a parchment-lined baking sheet, leaving room in-between for even cooking. 5. Bake for 15-20 minutes (depending on how crispy you want them). 6. Remove from oven and transfer to a bowl, sprinkling with grated parmesan cheese. Cheese will melt over hot fries. THEGOODACRE.ORG FARM TO SCHOOL RECIPES E S C R E A T I P E D C B E Y R FOR SCHOOL | 50 SERVINGS APPLE ROOT INGREDIENTS 12 kohlrabi (about 10 lbs), peeled & shaved 12 swiss or rainbow chard stalks, SALAD 18 carrots (about 5 lbs), peeled & shaved chopped (including stem) DIRECTIONS 12 crisp/tart apples (about 5 lbs), peeled & 12 tbsp fresh squeezed lime juice thinly shaved 3/4 tbsp olive oil 1. Using thin (#1 or #2) slicer blade on 12 red beets (about 5 lbs), peeled & shaved 4 tbsp salt Robot coupe or food processor (or use a box grater to shave by hand) thinly shave 3 tsp black pepper the kohlrabi, carrots, apples and beets. 3 cups sunflower seeds 2. Place shaved items with the chopped chard in a bowl and drizzle with lime juice, olive oil, salt and pepper. Toss well. FOR HOME | 8 SERVINGS 3. Sprinkle with sunflower seeds. 4. Taste and adjust seasoning as needed. INGREDIENTS 5. Keep chilled. 2 kohlrabi, peeled & shaved 2 swiss or rainbow chard stalks, chopped (including stem) 3 carrots, peeled & shaved 2 crisp/tart apples, peeled & shaved 2 tbsp fresh squeezed lime juice 2 red beets, peeled & shaved 2 tbsp olive oil 2 tsp salt 1/2 tsp black pepper 1/2 cup sunflower seeds THEGOODACRE.ORG FARM TO SCHOOL RECIPES E S C R E A T I P E D C B E Y R FOR SCHOOL | 50 SERVINGS BAHN MI INGREDIENTS 25 large carrots (about 12 lbs) peeled & 3 qrts sugar PICKLED thinly julienned 1 cup kosher salt VEGETABLES 25 medium daikon radishes (about 20 6 cups rice wine vinegar lbs) peeled & thinly julienned 3 qrts boiling water DIRECTIONS 1. Combine carrots, radishes, sugar, and salt in a large bowl. FOR HOME | 15 SERVINGS 2. Using fingertips, massage salt and sugar into vegetables until dissolved. INGREDIENTS 3. Add rice vinegar and then boiling water 8 large carrots, peeled & 4 cups sugar and stir. thinly julienned 4 tbsp kosher salt 4. Once cooled, chill the pickles in the brine. 8 medium daikon radishes, 2 cups rice wine vinegar They can be used immediately, or for peeled & thinly julienned best results, seal and refrigerate at least 4 cups boiling water overnight and up to 1 week. THEGOODACRE.ORG FARM TO SCHOOL RECIPES E S C R E A T I P E D C B E Y R FOR SCHOOL | 50 SERVINGS HONEY INGREDIENTS 25 cups (about 20 lbs.) delicata 3/4 cup honey SRIRACHA squash*, ends trimmed, halved 3/4 cup butter, unsalted lengthwise, seeded and sliced SQUASH into 1-inch half moons 3 tbsp sriracha 3/4 cup olive oil 1 tbsp salt DIRECTIONS 1. Line sheet tray with parchment paper. FOR HOME | 8 SERVINGS 2. Preheat convection oven to 425°F. 3. Melt butter, olive oil, honey, salt, and INGREDIENTS Sriracha until combined. 4 cups (or 3 lbs.) delicata squash*, 2 tbsp honey 4. Toss squash in mixture and bake at 425°F for 30-35 minutes or until squash is ends trimmed, halved lengthwise, 1/2 tbsp Sriracha seeded and sliced into 1-inch browned and tender. half moons 1/2 tbsp salt 4 tbsp olive oil * Can alternatively use sweet potato or butternut squash, halved lengthwise, seeded and sliced into quarters THEGOODACRE.ORG FARM TO SCHOOL RECIPES E S C R E A T I P E D C B E Y R FOR SCHOOL | 50 SERVINGS ROASTED INGREDIENTS 10# can of chickpeas 2 cups tahini or pureed sesame seeds RED PEPPER (garbanzo beans) 8 garlic cloves, minced HUMMUS 3 tbsp baking soda 1 cup olive oil, plus more for serving 2 gallons salted water for boiling 4 tsp ground cumin DIRECTIONS 25 whole red bell peppers, roasted, 4 pinches cayenne pepper (optional) peeled, deseeded and thinly sliced 1. Preheat oven to 450°F. 3 tbsp kosher salt, depending on taste 1/4 cup fresh lemon juice, 2. Cut the peppers into quarters, then about 1 large lemon remove the seeds and membranes. 3. Arrange them in a single layer on a parchment-lined rimmed baking sheet. 4. Drizzle them with olive oil and sprinkle FOR HOME | 6 SERVINGS them with the salt & pepper. 5. Bake until tender, about 20 minutes at INGREDIENTS 450°F. Peppers should have dark charred 1 15-ounce can chickpeas 1/4 cup tahini or pureed sesame seeds spots all over. Remove peppers from oven and allow to cool. (garbanzo beans) 1 large garlic clove, minced 6. Place chickpeas in salted water with 1 tsp baking soda 2 tbsp olive oil, plus more for serving baking soda. Bring to a boil. 4 cups salted water for boiling 1/2 tsp ground cumin 7. Drain chickpeas and immediately (while 3 whole red bell peppers, roasted, Pinch cayenne pepper (optional) the chickpeas are still hot) combine with peeled, deseeded and thinly sliced 1 tsp kosher salt, depending on taste 2/3 of the roasted red peppers and the 1/4 cup fresh lemon juice, remaining ingredients in a food processor about 1 large lemon and process until smooth. Season to taste. 8. Garnish with olive oil, remaining chopped roasted red peppers and parsley. THEGOODACRE.ORG FARM TO SCHOOL RECIPES E S C R E A T I P E D C B E Y R FOR SCHOOL | 50 SERVINGS VEGAN INGREDIENTS 12 medium onions, finely diced Taco Seasoning CAULIFLOWER 25 cloves garlic, minced 3/4 cup chili powder 1 ½ cups canola oil 1 tbsp garlic powder TOSTADAS Cooking spray 1 tbsp onion powder DIRECTIONS ON 100 corn tortillas 1 tbsp crushed red pepper flakes NEXT PAGE Salt 1 tbsp dried oregano 12 heads cauliflower, grated 2 tbsp paprika 6 qrts fresh tomato salsa 1/3 cup ground cumin (see recipe on back) 4 tbsp sea salt OPTIONAL GARNISHES 8 qrts napa cabbage or green Green onions, sliced thin on a bias leaf lettuce, chopped Limes, cut into wedges Radishes, sliced very thin FOR HOME | 4 SERVINGS Sour cream INGREDIENTS Guacamole 1 medium onion, finely diced Taco Seasoning 2 cloves garlic, minced 1 tbsp chili powder 2 tbsp canola oil 1/4 tsp garlic powder Cooking spray 1/4 tsp onion powder 8 corn tortillas 1/4 tsp crushed red pepper flakes Salt 1/4 tsp dried oregano 1 head cauliflower, grated 1/2 tsp paprika 2 cups fresh tomato salsa 1 1⁄2 tsp ground cumin (see recipe on back) 1 tsp sea salt 2-3 cups napa cabbage or green leaf lettuce, chopped THEGOODACRE.ORG CONTINUED VEGAN NOTES • Keep a close eye on the tostadas after the first 5 minutes.
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