April 9 – Citrus Kicker & Cauliflower Poppers

Going to the homebound juice bar today for my mocktail. I wanted some additional vitamin C (and no one is eating enough citrus around here and it’s getting soft), love ginger and citrus together (and it’s good for you), and felt like getting my digestive bitters into the drink as well. Also, there was a bad smell in my fridge which I tracked it down to a bag of cauliflower florets. After further investigation, I decided that they were ok to eat, but it needed to be done today. Necessity is the mother of invention, or inspo, which developed into these Cauliflower Poppers. Almost bar food, but healthy-ish.

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Citrus Kicker

Makes 1 cocktail

  • 2 oz grapefruit juice (fresh squeezed if you have it)

  • 2 oz orange or clementine juice (fresh squeezed if you have it)

  • 1 oz fresh lemon juice (or lime juice)

  • 1 t grated fresh ginger

  • 2 dashes bitters

  • Sparkling water or club soda

  • Stevia or simple syrup for added sweetness, if desired

Add juices, ginger, and bitters to a cocktail shaker half filled with ice. Shake to blend. Use a kitchen strainer here, not a bar strainer, to sieve out any solids and pour into a class filled with ice. Fill glass with sparkling water. Add sweetener if desired and stir.

Cauliflower Poppers

These are really yummy, low in carbs and fat, and a great treat for cocktail hour, or watching the big game (when we can do that again). I love the color the turmeric provides. Add more spice if you want it.

Serves 4

  • 1 head of cauliflower, cut into small florets

  • 2 t olive oil

  • 1⁄4 c finely grated Parmesan

  • 1⁄2 c gluten free flour mix, or all-purpose flour is fine too

  • 2 t garlic powder

  • 1 T chopped pickled pepperoncini or jalapenos

  • 1 t ground cumin

  • 1⁄2 t kosher salt

  • 1⁄2 t turmeric powder

  • 1⁄4 t smoked paprika

  • 1⁄4 t red pepper flakes

  • 2 eggs

Preheat oven to 400 (use convection setting if you have it). Spread 2 T olive oil into a sheet pan. Set aside.

Beat the eggs with 1 T water in a pie dish or shallow bowl.

In a large bowl, stir together Parmesan, flour, garlic powder, pepperoncini, cumin, salt, turmeric, smoked paprika, and red pepper flakes.

Dip cauliflower florets into the egg mixture and then into the flour mixture and toss to coat evenly. Place florets on the sheet pan and bake for 15 minutes. Remove from oven and flip pieces over and bake for 10 minutes more.

Serve warm with Blue Cheese Sauce or ranch dressing.

Blue Cheese Sauce

  • 1⁄2 whole milk Greek yogurt

  • 1⁄3 crumbled blue cheese

  • 1 T lemon juice

  • 1⁄4 t kosher salt

  • 1⁄4 garlic powder

  • 1⁄4 black pepper

Mix all ingredients together. Taste and add salt and more pepper if needed.

Drinks, AppetizersChouquette KitchenCitrus Kicker, Cauliflower Poppers