Cook of the Month

Cooking with

Cauliflower

Photo by The Buttered Home

Brooke Burks

Cauliflower Salad is a new favorite over at The Buttered Home. I love cauliflower in all of its Brooke Burks many forms: roasted, mashed, or made into a pizza crust. But the family, not so much! I like to buy fresh riced cauliflower in the produce section, as it saves me time, but ricing your own is fairly easy in a food processor. Once it is riced, it is so versatile. This recipe uses cauliflower in its purest form. No cooking required! It’s similar to coleslaw but with a touch of Italian flavor and lots of freshness from the cauliflower, tomatoes and the peppery arugula greens. It will soon be a favorite in your home, too! See more recipes at thebutteredhome.com and on Facebook @thebutteredhome.

Cauliflower Salad

2 cups uncooked, riced cauliflower 1 cup chopped tomatoes 11/2 cups chopped arugula 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup reduced-fat Italian dressing

Prep tomatoes and arugula. Add to riced cauliflower in a large bowl. Season with salt and pepper. Mix well. Add dressing, stir and chill in refrigerator for at least an hour. Serve and enjoy!

Cook of the Month: Kathy Phillips, Wiregrass EC

Watch Kathy prepare this month’s winning recipe on her Facebook page, Kathy’s Southern Kitchen!

When a friend shared her recipe for Bang Bang Cauliflower with Kathy Phillips, she warned her it was addictive. But the recipe called for deep frying the vegetable, and Kathy wanted to change it up a bit and make it healthier, so she decided to roast the cauliflower. “It was absolutely delicious,” she says. “Roasting the cauliflower really brings out all of its delicious flavor. And she was right, it’s addicting!” Kathy, a Dothan resident and member of Wiregrass EC, says her family loves the recipe “and we eat it like popcorn… with the exception of my husband. He’s not a fan of cauliflower. But he’s a sweetheart and said that if he did like it, this would be his absolute favorite!” She says the crunchy dish is a favorite to serve to her carb-counting friends, and makes a fantastic appetizer. “I also serve it as a main dish alternative for some of my vegetarian friends and family members. If there are any left- Kathy Phillips and her "addicting" Bang Bang overs, they reheat beautifully. Honestly, it’s good with everything and the Cauliflower. sauce really gives it pizazz.” Kathy says her love of cooking was inspired by her mother and grandmother. “I love how food brings people together. No matter where a party or gathering is located in a home, people always seem to gravitate toward the kitchen. It’s the heart of the home.” She had taught cooking classes in Houston, Texas, before moving back to her hometown of Dothan, and a year ago created a Facebook page, Kathy’s Southern Kitchen, where she shares simple recipes. “I want to help those that feel intimidated in the kitchen know that they can get in there and create something delicious,” she says. -- Lenore Vickrey

Bang Bang Cauliflower

Photo by Brooke Echols

Cauliflower facts

• Cauiflower can be a great low-carb alternative to rice and pasta. One cup of cauliflower contains 5 grams of carbs, while one cup of cooked white rice contains 45 grams of carbs. • Cauliflower contains sulforaphane, a compound found in many cruciferous veggies like broccoli and Brussels sprouts, which has been linked to having protective effects against certain cancers. • Cauliflower is rich in Vitamin C! One cup of chopped cauliflower provides 85% of the daily vitamin C recommendation.

SOURCE: Sofia Sanchez, MBA, RD, LDN, Community Health Specialist, Alabama Cooperative Extension at Auburn University 1 head cauliflower 1 cup buttermilk 1 cup panko breadcrumbs 1 tablespoon seasoning salt 1/2 cup mayonnaise 6 teaspoons sweet Thai chili sauce 3 teaspoons sriracha 2 teaspoons rice vinegar

Cilantro or green onions, garnish

For cauliflower, separate washed and dried cauliflower into large bite size pieces. Add buttermilk to a large Ziploc bag and add all of the cauliflower to the buttermilk. Allow the cauliflower to sit in the buttermilk for at least 15 minutes. Meanwhile in another Ziploc bag, mix together panko bread crumbs and seasoning salt. Remove cauliflower from buttermilk and add it the panko mixture a few pieces at a time. Repeat until all the cauliflower is covered with the breadcrumbs and seasoning. Spread cauliflower onto a cookie sheet sprayed with nonstick spray and bake in a preheated 375 degree oven for 30 minutes or until golden brown. Remove from oven and garnish with chopped cilantro or green onions. Serve with sauce below.

For sauce, mix together mayonnaise, Thai chili sauce, sriracha and vinegar in a bowl. Serve sauce with cauliflower.

1 head of cauliflower 4 tablespoons butter 4 tablespoons flour 1/2 teaspoon salt 2 cups milk 3 cups sharp shredded cheddar cheese, divided

Separate cauliflower into medium-sized florets. Boil or steam cauliflower until slightly tender (about 5-7 minutes). Drain liquid. Arrange cauliflower in baking dish with rounded part of cauliflower side up. Set aside. In a saucepan melt butter, add flour, salt and dash pepper. Blend, then add milk all at once. Cook stirring constantly over medium heat until mixture thickens and starts to bubble. Add 1 cup cheese and stir to blend. Pour mixture over cauliflower. Top with remaining cheese. Bake at 350 for 30 minutes until golden brown. If not browned in 30 minutes cook a little longer or turn on broiler to get a golden color.

Andrea Blakeman Baldwin EMC

Cauliflower Parmesan

1 small head cauliflower 21/2 tablespoons butter, melted 21/2 tablespoons olive oil 1/4 cup breadcrumbs 1/2 cup parmesan cheese, divided

Salt and pepper, to taste 2 cups marinara sauce 1 cup shredded mozzarella cheese

Toss cauliflower florets with melted butter and olive oil in a large bowl. Add breadcrumbs and half the parmesan, season with salt and pepper, then toss. Spread on a baking sheet and roast at 425 degrees until tender and crisp, about 35 minutes. Transfer to a 3-quart baking dish and top with marinara, mozzarella and remaining parmesan. Broil until bubbling, about 3 to 4 minutes. Donna Hovey Wiregrass EC

Stacey Burkett Covington EC

Donna’s Marinated Salad

1 medium cauliflower ¾ cup green onion, diced 1/2 cup onion, diced 1 cup sliced black olives 1/2 cup chopped pimento

Bring the following to a boil and pour over vegetables:

1/2 cup salad oil 3 tablespoons lemon juice 1/2 cup sugar 3 tablespoons wine vinegar

Salt and pepper

Marinate for several hours; overnight is best. Keeps well in refrigerator and serves at least 6.

Buffalo Cauliflower

1 head of cauliflower 2 12-ounce bottles wing sauce, cook’s choice 2 cups parmesan cheese 1 bottle blue cheese or ranch dressing

Cut the stem off the head of cauliflower so it will stand. Preheat oven to 350 degrees and place cauliflower in an oiled iron skillet. Pour 1 jar of buffalo wing sauce over the cauliflower and bake for 1 hour. Then pour the second jar of buffalo wing sauce over the cauliflower and bake for another hour. Baste the cauliflower every 15 minutes the last hour. Top with Parmesan cheese and serve with blue cheese or ranch dressing.

Nancy Sites Sizemore Baldwin EMC

Cauliflower Cucumber Corn Salad

2 cups fresh cauliflower florets 1 cucumber, sliced and quartered 1 red bell pepper, chopped 15 ounces frozen or canned corn, drained 2 green onions 1/2 cup mayonnaise 1/4 cup fresh dill 1/4 teaspoon cayenne pepper

Salt and pepper, to taste Stir all ingredients, add mayonnaise, salt and pepper to taste.

Kirk Vantrease Cullman EC

Donna's Marinated Salad | Photo by Brooke Echols

50$ Please send us your original recipes, developed by to the winning Cook of the Month! you or family members. You may adapt a recipe from another source by changing as little as the amount of one ingredient. Cook of the Month winners will receive $50, and may win “Cook of the Month” only once per calendar year. To be eligible, submissions must include a name, phone number, mailing address and co-op name. Alabama Living reserves the right to reprint recipes in our other publications.

Themes and Deadlines:

February: Chicken | November 5 March: Irish Dishes | December 3 April: Pecans | January 7

Online: alabamaliving.coop Email: recipes@alabamaliving.coop Mail: Recipes, P.O. Box 244014 Montgomery, AL 36124

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TVA partnership results in largest solar project on TVA system to support Facebook data center

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ØRSTED ENERGY

Colbert County, Alabama, is now home to the largest solar energy project in the TVA system. Last fall, TVA partnered with sustainable energy company Ørsted Energy to complete the 227 MW Muscle Shoals solar project. The facility has 670,000 solar panels or the equivalent of power for 36,300 homes annually. This new project will support the sustainability goals of Facebook’s data center in Huntsville that began operations on September 15.

“This solar farm is a historic moment in TVA history,” says Doug Perry, senior vice president, TVA Commercial Energy Solutions. “It’s the first Green Invest project to come online, and it demonstrates the value of TVA’s focus on cleaner energy. Green Invest is helping us build the clean, low-cost energy system of the future that’s essential to achieving our environmental goals and competing for jobs in the new clean economy.”

In April, Facebook announced that its operations are now supported by 100% renewable energy. To support that goal, in the last year, Facebook has signed Green Invest agreements for 475 megawatts of new solar to be built in Tennessee, Mississippi, and Kentucky. Since 2018, Facebook has agreed to purchase a total of 852 megawatts of power generated by multiple new-to-theworld solar farms linked into the TVA electric grid to support their operations in the region, including the Huntsville data center and a second one under construction in Gallatin, TN.

According to Chris Hansen, TVA vice president of Origination and Renewables, the Muscle Shoals solar project is the first of six new solar facilities in various planning stages to support Facebook operations.

“It has taken years of collaboration with Facebook and Ørsted to bring this project to life,” said Hansen. “It has been a learning process, but lessons learned will serve us well with the long queue of Green Invest solar projects for Facebook and other customers.”

Since 2005, TVA has reduced our mass carbon emissions by 63 percent, and we plan to reduce that number to 70 percent by 2030, 80 percent by 2035, and to achieve net-zero emission generation by 2050. With a variety of initiatives, including utility-scale solar projects through Green Invest, TVA is also working to decarbonize the Tennessee Valley, for the benefit of all stakeholders.

Kevin Chandler is general manager, Alabama District Customer Service, for the Tennessee Valley Authority.

How To Place a Line Ad in Marketplace

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