Buffalo Cauliflower

Ingredients: 

• 2 tablespoons unsalted butter
• 1/4 cup hot sauce, such as Frank's
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons olive oil
• Kosher salt
• 8 cups cauliflower florets (from about 1 medium head)

Preparation:

Microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.

Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. 

Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. 

Serve hot

Whole30 Bacon and Egg Cups -

RECIPE COURTESY OF FOOD NETWORK KITCHEN

Original Post and Video Here

Ingredients:

• 12 strips sugar-free bacon (about 10 ounces)
• 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
• 1 small red bell pepper, finely chopped
• 12 large eggs
• 2 tablespoons chopped fresh chives
• Hot sauce, for serving

Preparation:
Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.