Peanut Sauce

A good dip for crudites.  We especially like it with blanched cauliflower.

  • 1/2 cup roasted salted peanuts (abbout 2.5 ounces)
  • 1/4 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 T creamy peanut butter (do not use old fashioned style or freshly ground)
  • 2 T fresh lime juice
  • 1 T (generous) seeded minced jalapeno chili
  • 1 T honey
  • 1/2 t chili powder

Grind peanuts in processsor

Add remaining ingredients and process until well-blended

(Can be made 2 days ahead.  Cover and chill.  Serve at room temp.)

Buffalo Cauliflower… Clambake 2015

I have made this a few times now and everyone always loves it.  A healthier option to satisfy your buffalo wing cravings.

We got two HUGE beautiful cauliflowers at Sun Plum
cauliflower still life
I didn’t get a picture until they were almost gone.  They are a crowd pleaser.

Buffalo Cauliflower

  • One head cauliflower
  • One stick butter
  • 1/2 cup of Frank’s Red hot sauce (plus or minus how spicy you like)
  • Blue cheese dressing

Cut up cauliflower into little pieces.  Steam for 5 minutes.  I do this ahead of time.  When ready to serve.  Melt butter and hot sauce together.  Shake sauce with cauliflower in a big bowl.  Roast in hot 450 oven for 5-10 more minutes.  Serve with blue cheese dressing.

I brought this to the clambake last Saturday which was on a perfect October day on Lake Erie.  Here’s some pix.

Hanging out by the clambake
Looking good
The Master
Grace timed her Fall Break just right
picture perfect day
All my girls
the ceremonial pour
and a beautiful sunset to top it off