Ready for the big game this Sunday? Even if you aren't a 'Niners fan, it's fun to enjoy the game, the ads, and the snacks with friends! Cal Fit member and award-winning baker Greg Berger of Fresh Bread Daily created a delicious and nutritious recipe just in time for our readers to enjoy on Super Bowl Sunday. Ready, set, hike--you've got the ball, Greg!
A few weeks ago, you probably made a commitment to yourself to eat healthier this year and go to the gym more. You keeping it up? Don’t look now, but right around the corner is Super Bowl Sunday, a day of beer and chips and deep fried things. What is your plan? Don’t worry--this is the plan! I’ve taken two football favorites, ‘Tater Skins and Buffalo Wings, and combined them into a delicious, healthier version for you to snack on. You get all the good stuff and just a bit of the bad.
SUPER BOWL CAULIFLOWER STEAKS | TWO WAYS
Ingredients:
- 1 large head cauliflower, or 2 smaller heads
- 2 tablespoons olive oil
- salt and pepper
Directions:
Preheat oven to 500ºF. Remove the leaves from the cauliflower and cut out the core.
With a large knife, cut the cauliflower in half lengthwise, then as best you can, try to cut 1/2 inch thick slabs of the cauliflower. It doesn’t matter how big the slabs are, just try to keep them all the same thickness.
Place cauliflower steaks on a rimmed baking sheet lined with parchment paper.
Brush olive oil on both sides of each cauliflower steak. Add salt and pepper.
Tightly cover the baking sheet with foil and bake for 5 minutes. Remove the foil and roast for 10 more minutes, then flip each piece of cauliflower and roast for about 5 more minutes.
TO MAKE ‘TATER SKIN CAULIFLOWER:
After roasting the cauliflower pieces, top them with shredded cheddar cheese and chopped, cooked bacon. Put back in oven and cook just a few minutes, until the cheese is melted. Remove from oven and plate the cauliflower. Top each one with a dollop of sour cream and chopped green onion or chives.
TO MAKE BUFFALO CAULIFLOWER:
After brushing the oil on the cauliflower, brush them again with Frank’s Buffalo Wing sauce, then roast as directed above. Remove from oven and plate the cauliflower. Top each one with a chunk of blue cheese, a small amount of greek yogurt dill sauce and sprinkle with chopped parsley.
Yogurt Dill Sauce:
Mix together the following:
- 1 small container plain Greek Yogurt (5.3 oz)
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
Born and raised in Ohio, Greg moved West first to Chicago then to San Francisco, before settling in Sacramento. He owns a design studio in Sacramento called Pomegranate Design that focuses on graphic design for non-profits and the restaurant industry. After reading a book about sourdough bread, he took up baking as a hobby. Since then, baking has become a passion and a side hustle. He has won blue ribbons for the past 4 years for his breads at the California State Fair, has created bread recipes for some of Sacramento's top restaurants, and has baked buns and rolls for charity events like the Sacramento Burger Battle and the Sacramento Sausage Fest. Greg is the author of Buns & Burgers. You can find for of Greg's food on Instagram @thefreshbreaddaily and online at The Fresh Bread Daily.