Buffalo Cauliflower "Wings"

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These cauliflower florets develop a meaty and caramelized taste that is satisfying. Perfect on their own, they quickly get amplified with the tangy, rich buffalo sauce. A game-day win.

This recipe yields 4 servings

INGREDIENTS

  • 24 ounces cauliflower florets
  • 1 cup Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 680 g cauliflower florets
  • 240 ml Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Directions

1. 1. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.
2. In a large bowl, toss the cauliflower florets with the Primal Kitchen sauce, sea salt, and pepper.
3. Place in the oven and roast for about 30 minutes, flipping at the halfway point.
4. Serve with Primal Kitchen Ranch Dip or any of your favorite dips.

Tips

**We used Primal Kitchen’s Buffalo Sauce Made with Cashew Butter.

 

Ratatouille

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This popular traditional stewed vegetable dish hails from France’s sunny southern region, where fresh produce seems to always be in abundance. Ratatouille is delicious as a satisfying side dish, a bright and flavorful main course, or underneath an egg for a hearty breakfast. 

This recipe yields 6 servings

INGREDIENTS

  • 2 Roma tomatoes
  • 1 yellow squash
  • 1 zucchini
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 cup leeks (use only green part for SIBO and low-FODMAP protocols)
  • 1 tablespoon + ¼ cup olive oil
  • 2 cloves garlic (use 1 tablespoon garlic-infused olive oil for SIBO and low-FODMAP protocols)
  • 1 14-ounce can diced tomatoes (no added fillers)
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon ground black pepper, divided in half
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ teaspoon basil
  • ¼ cup chopped parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon rosemary
  • 2 Roma tomatoes
  • 1 yellow squash
  • 1 zucchini
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 128 g leeks (use only green part for SIBO and low-FODMAP protocols)
  • 1 tablespoon + 60 ml cup olive oil
  • 2 cloves garlic (use 1 tablespoon garlic-infused olive oil for SIBO and low-FODMAP protocols)
  • 1 14-ounce can diced tomatoes (no added fillers)
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon ground black pepper, divided in half
  • ⅛ teaspoon crushed red pepper flakes
  • ¼ teaspoon basil
  • ¼ cup chopped parsley
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon rosemary

Directions

1. Thinly slice tomatoes, squash, and zucchini into round discs. 
 
2. Chop bell peppers and leeks.  

3. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.

4. Preheat a cast iron skillet or similar oven-safe pan on medium heat. Add 1 tablespoon olive oil to pan. 

5. Add peppers, leeks, and garlic (or garlic-infused olive oil).

6. Allow leeks and peppers to cook for approximately 5-7 minutes.

7. Add diced tomatoes, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, red pepper flakes, and basil. Use a spatula to mix and cook for another few minutes. 

8. Place tomato, squash, and zucchini rounds in concentric circles around the pan, starting on the outer edge and working towards the center. 

9. In a small bowl, mix the ¼ cup / 60 ml olive oil with parsley, thyme, oregano, rosemary, and remaining salt and pepper.

10. Using a baster, paint the mixture on top of the squash. 

11. Cover with foil and place in the oven for 30 minutes. 

12. Remove the foil and allow it to cook for another 15 minutes. 

Tips

**You may need to adjust the quantity of vegetables depending on the size of your skillet. I use my 10-inch cast iron pan. 

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Moroccan Kabobs

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A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS


  • For Chermoula Marinade:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

  • For Chermoula Marinade:
  • 64 g cilantro
  • 64 g parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

 Directions

  1. Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes. 
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

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