Buffalo Cauliflower with Ranch Dipping Sauce



Buffalo Cauliflower with Ranch Dipping Sauce
By Debbie Adler

Serves 4 

Must Have

Buffalo Cauliflower

1 large (about 4 pounds) cauliflower, broken into florets

½ cup any plant based milk

¼ cup sunflower seed butter

¼ cup hot sauce

2 tablespoons coconut nectar (or maple syrup)

¼ cup nutritional yeast

2 tablespoons gluten-free flour

Ranch Dipping Sauce

1 cup sunflower seeds, soaked in water for 2 hours and drained

½ cup coconut milk (or another non-dairy milk)

½ cup freshly lemon juice

2 tablespoons coconut nectar

2 cloves garlic, minced

2 tablespoons chopped red onion

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh dill

1 tablespoon chopped green onion


Must Do

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • To make the Buffalo Cauliflower: Whisk together the plant-based milk, seed butter, hot sauce, coconut nectar, nutritional yeast, and flour in a medium bowl.

  • Add...
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Everything Bagel Potato Salad


Everything Bagel Potato Salad

By Debbie Adler

Serves 6


Must Have

Everything Bagel Spice Mix

1 tablespoon hemp seeds

1 tablespoon chia seeds

½ tablespoon onion flakes

½ tablespoon dried garlic flakes

½ tablespoon caraway seeds


Potato Salad

3 cups (about 36) small purple, red and white small potatoes

1 green onion, sliced both green and white parts

1 heirloom tomato, seeded and diced

1 cucumber, diced

3 tablespoons capers

1 tablespoon fresh dill, finely chopped



3 tablespoons apple cider vinegar

2 tablespoons spicy mustard

2 cloves garlic, minced

2 tablespoons freshly squeezed lemon juice

1/2 tablespoon coconut nectar (or maple syrup)



Must Do

1) To make the everything bagel spice mix: Add the hemp seeds, chia seeds, onion flakes, and garlic flakes to a small bowl and toss to combine.

2) To make the potato salad: Add the potatoes to a small pot of boiling water over high heat. Lower the heat and simmer until the...

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Israeli Salad

When we were looking to buy a house in the suburbs of Los Angeles, my husband insisted the backyard had to have a garden or at least room to create one. This became a deal breaker with many of the homes we looked at because square footage behind your house is hard to come by in the highly populated burbs of LA.

After 5 years of looking, yes, 5 long years of searching for a place to live, (I thought our real estate agent was going to hide from us in a witness protection program), we finally found a house with an adorable, little rectangle of a garden in back. That garden has become my savior in terms of supplying me with fresh, flavorful, vegetables ripe for the picking whenever I feel like living off the land.

Thanks to this garden, I created a quick and easy Israeli salad one day that came out way better than anyone ever expected. I know, it's just a salad, but...you'll see, I provide the recipe below.


By Debbie Adler

Serves 2 - 4


Must Have


1 pound cherry...

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