Servings: 4

Ingredients: 

• 1 large head cauliflower, cut into small florets (about 5 to 6 cups cauliflower florets)
• 2 tablespoons olive oil, divided
• Freshly ground salt and pepper
• 1 head of garlic
• 1 medium yellow onion, diced
• 3 cups vegetable broth (or sub chicken broth if not vegetarian)*
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• ¼ to ⅓ cups mild or medium buffalo sauce, depending on your heat preference
• 4 ounces sharp cheddar cheese, shredded

To garnish:

• Extra shredded cheddar on top
• 1 to 2 scallions, sliced (green part only)
• Chopped chives
• Buffalo sauce, for drizzling

Method:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Cook the veggies: Add cauliflower florets to the pan, drizzle with 1 to 2 tablespoons of olive oil and season generously with salt and pepper; toss to combine. For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed. Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on the pan with the cauliflower. Roast cauliflower and garlic for 30-35 minutes, flipping halfway through, until cauliflower is nice and golden, tender and caramelized.
3. Cook the onion: While the cauliflower is cooking, add 1 tablespoon olive oil to a pot and place over medium heat. Once oil is hot, add diced onion and saute for 5-7 minutes until onion is translucent.
4. Blend the soup: In a large blender add the onion, roasted cauliflower, roasted garlic, broth, salt and pepper. Blend until smooth, about 1 minute, then add back to the pot and place over medium heat. Tip for the garlic: allow it to cool enough to touch then simply squeeze out the roasted garlic from the skin.
5. Finish it off: Bring soup to a light simmer over medium-low heat, then stir in 2 or 3 tablespoons buffalo sauce and cheddar cheese. Simmer for 5 to 10 minutes, taste and add more buffalo sauce if you want to kick it up. Buffalo sauces can vary in spice and flavor so start small and increase to suit your preferences. Garnish extra grated sharp cheddar cheese, scallions, chives and a drizzle of buffalo sauce. Serve with crusty toasted sourdough or your favorite bread of choice. Serves 4.

Source: Good Food

Servings: 4

Ingredients: 

For the pesto:

• 3/4 cup packed fresh cilantro
• 1/3 cup shelled roasted pistachios
• 1 jalapeno, seeds removed
• 2 cloves garlic
• 1/2 lime, juiced
• 3 tablespoons avocado or olive oil
• 2-3 tablespoons water, to thin pesto
• ½ teaspoon salt
• Freshly ground black pepper

For the shrimp:

• 1/2 tablespoon olive oil
• 1 pound raw shrimp, deveined and tails off
• ½ teaspoon garlic powder
• Freshly ground salt and pepper
• For the pasta:
• 10 oz spaghetti, gluten free if desired

To garnish:

• 1/4 cup goat cheese
• Extra cilantro
• Chopped roasted pistachios

Method:
Make the pesto by adding the following to the bowl of a food processor: cilantro, pistachios, jalapeño, garlic cloves, lime juice, olive oil, water and salt and pepper. Process until smooth, scraping down the sides and processing again, if necessary.

1. Next cook the shrimp: add olive oil to a large skillet or pan and place over medium high heat. Add in shrimp, garlic powder and salt and pepper; cook until shrimp is no longer pink. Remove from heat and set aside.
2. Cook the pasta until al dente, according to the directions on the package. Drain pasta, then add back to pot. Stir in the pesto and shrimp until well coated. Add pasta to bowls and garnish with goat cheese, a few cilantro leaves and a sprinkle of crushed pistachios. Serve immediately. Makes about 4 servings.

Source: Ambitious Kitchen

Servings: 6

Ingredients

• 1 cup tahini
• ½ cup coconut sugar (or brown sugar*)
• ¼ cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 eggs
• ⅓ cup unsweetened cocoa powder (or cacao powder)
• 1 tablespoon coconut flour, almond flour or oat flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup chocolate chips, dairy free if desired

For the chocolate drizzle:

• 2 tablespoons chocolate chips, dairy free if desired
• 1 teaspoon coconut oil

Method: 

1. Preheat oven to 350 degrees F. Grease a 9×9 inch baking pan with nonstick cooking spray.
2. In a large bowl, combine the tahini, coconut sugar, maple syrup, vanilla extract and eggs until smooth and well combined. Gently fold in cocoa powder, coconut flour, salt and baking soda until batter is smooth. Fold in 1/3 cup chocolate chips into the batter. This batter should be rather thick.
3. Spread batter evenly in prepared baking pan. If it’s giving you trouble to spread (because it’s on the thicker side), spray a rubber spatula with nonstick cooking spray (trust me, it helps!). 
4. Bake for 18-28 minutes or until knife inserted into the middle comes out with just a few crumbs attached. Do NOT overbake!
5. After brownies have cooled a few minutes, prepared the chocolate drizzle: Place a small saucepan over low heat, add chocolate chips and coconut oil and stir frequently until melted and smooth. Generously drizzle over the brownies.

Source: Ambitious Kitchen