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Recipe for June 24th, 2022

Yahyah Flawless and Keaira Carr , New Roots, Inc.


INGREDIENTS (cauliflower)


  • 1 head cauliflower, washed and cut into florets
  • ¼ cup chickpea flour
  • ¼ cup teff flour
  • 1 teaspoon cayenne powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • ¾ cup hemp milk at room temperature with 1-2 tablespoons key lime juice mixed in and let sit for at least 5 minutes to create a healthy alternative to buttermilk, recipe on blog for hemp milk
  • 2 tablespoons vegan butter melted, recipe on blog

DIRECTIONS (buffalo cauliflower)

  1. to make buffalo cauliflower, preheat the oven to 375ºF and line two baking sheets with parchment paper, set aside.
  2. in a large bowl, combine the spices, salt, and the flour. And the hemp buttermilk alternative and stir until combined. The mixture should be pretty thick!
  3. add the cauliflower florets to the batter, coating each piece evenly in the mixture.
  4. place the coated cauliflower on the prepared baking pans, leaving room between each piece to let the air circulate between each piece.
  5. bake for 20 minutes and then flip the cauliflower over to its other side and bake for another 20 minutes.

– when the florets are done cooking to desired crispiness, remove from the oven and add to a bowl and toss in buffalo sauce until combined and enjoy!

INGREDIENTS (Vegan buffalo sauce)


This recipe makes about 2 cups

  • 1 cup vegan butter
  • 2 teaspoons garlic powder
  • 1 ⅓ cups of Hot sauce

DIRECTIONS (Hot sauce)

To make hot sauce, wash and remove stems from peppers.

  1. chop roughly into small pieces and keep or remove seeds and white ribs depending on how much heat you want. The more you leave in, the hotter the sauce will be
  2. Combine peppers, garlic and onion in a pot and simmer for 20min until peppers are soft and water is almost gone. Remove from heat and let cool for 15minutes.
  3. add key lime juice to mix and puree- either with immersion blender or blender
  4. taste and add more salt if needed. If you prefer a little sweetness, add agave or sweetener of choice.
  5. strain out using a fine sieve or cheesecloth.
  6. if the mixture is too thick add more key lime juice to desired taste and texture.
  7. Pour into a sterilized jar or bottle and seal with a lid keeping refrigerated  Flavors will be best after letting it age for at least 2 weeks. 

DIRECTIONS (Buffalo sauce)

  1. To make buffalo sauce, melt butter in a medium pan over medium-low heat to prevent the sauce from breaking.
  2. Whisk in the garlic powder and hot sauce until a cohesive sauce forms, about 1-2 minutes.
  3. use immediately or store in an airtight container in the refrigerator up to 1 month in a mason jar
  4. since the sauce contains butter it will need to be stirred and slightly warmed before use.




  • ½ cucumber, washed peeled and thinly sliced and quartered
  • ½ green onion, washed and chopped
  • 1 head of lettuce, washed with root cut and discarded, chopped
  • ¼ zucchini, washed and thinly cut and diced
  • ¼ yellow squash, washed and thinly cut and diced
  • ⅛ of a head of cabbage thinly sliced and chopped
  • ⅛-¼ broccoli head, washed and chopped
  • ¼ purple onion, diced
  • 1-2 roma tomatoes, washed and diced
  • ¼ teaspoon sea salt
  • 1 clove raw garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground sage
  • 1 teaspoon basil 
  • 1 teaspoon garlic salt
  • 1 teaspoon toasted sesame seed oil or oil of choice


To make salad, combine all ingredients in a bowl and toss. Drizzle with creamy blueberry dressing and enjoy!



This recipe yields about 1/2 cup of dressing. 

  • 1/2 cup Cucumber 
  • ½ cup blueberries
  • ¼ avocado
  • 1/4 cup Avocado Oil 
  • 1 tbsp. Lime Juice 
  • 2 tsp. Agave 
  • 1 tsp. fresh Dill 
  • 1/2 tsp. Onion Powder 
  • ½ teaspoon garlic powder
  • A pinch of sea salt


  1. To make dressing, combine all ingredients in a blender until smooth and transfer to a mason jar or airtight container and enjoy!

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