HEALTHY RECIPES FOR A CROWD

Updated May 2021

Summer’s here, we’re able to safely gather with more friends…and too often, that can mean unhealthy eating options. Whether you’re preparing for a crowd or just looking for some lighter, plant- and nutrient-heavy meal options, check out my all-star recipes. Did you make these? Tag us on Facebook or Instagram and tell us how they turned out.

• Cashew Chipotle Queso, which I’ll serve with sweet peppers, celery, and jicama sticks instead of chips. It’s pure smoky, dairy-free cheezy goodness.
• Buffalo Cauliflower: you won’t miss the meat.  
• Chipotle-Lime Cauliflower Taco bowls. All of the traditional flavors, and none of the processed food baggage. 

CASHEW QUESO
Serves 4-6 as a side

 Ingredients
1 cup raw cashews
1/2 cup water
1 (4 oz.) can diced green chiles
1 chipotle pepper canned in adobo (or more to taste)
1/2 teaspoon kosher salt (more to taste if your cashews are unsalted)
Optional, for more oomph: 1-2 tablespoons of the chipotle adobo sauce, or 1 teaspoon chili powder
Optional, for more cheesiness: 2-4 tablespoons nutritional yeast

Directions

1. Soak the cashews in water for one or two hours, then drain and rinse. 
2. Combine all ingredients in a food processor and blend until very smooth. Taste and adjust, adding more chipotle or salt as desired.
3. Serve on tacos, fajitas, nachos, rice bowls, grilled chicken and veggies, raw vegetables, chips—this queso tastes good on almost anything!

BUFFALO CAULIFLOWER
Serves 4-6 as a side

 Ingredients
1 medium head cauliflower
2 tablespoons olive oil
1 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/3 cup Frankʼs Red Hot Original Cayenne Pepper Sauce
1 tablespoon distilled white vinegar
¼  teaspoon Worcestershire sauce
1 cup very thinly sliced celery
1 ½ cup crumbled blue cheese, feta, goat cheese, or cheddar

Directions

1. Preheat the oven to 450°F. 
2. Break the cauliflower into large florets and put in a large bowl. Add the olive oil and 1 teaspoon of salt and toss to coat. Spread the cauliflower evenly on a rimmed baking sheet and bake until tender and browned, 15 to 20 minutes. Return the cooked cauliflower to the large bowl. 
3. Make the Buffalo special sauce: In a small saucepan over low heat, melt the butter. Remove from heat when fully melted. Whisk in the Frank’s Hot Sauce, vinegar, and Worcestershire sauce until fully incorporated. Taste, and if you’d like it spicier, add ¼ teaspoon of cayenne pepper.
4. Pour the sauce over the cauliflower and toss until well coated. 
5. To serve, divide the celery and cheese equally over the portions.

CHIPOTLE-LIME CAULIFLOWER TACO BOWLS
Serves 4 

 Ingredients
¼ cup lime juice (bottled, or from about 2 limes)
1-2 tablespoons chopped chipotles in adobo sauce
1 tablespoon honey
2 cloves garlic
½ teaspoon salt
1 small head cauliflower, cut into bite-size pieces
1 small red onion, halved and thinly sliced
2 cups cooked quinoa, cooled
1 cup no-salt-added canned black beans, rinsed
½ cup crumbled queso fresco
1 cup shredded red cabbage
1 medium avocado

 Directions

1. Preheat oven to 450° F. Line a large rimmed baking sheet with foil.
2. Combine lime juice, chipotles, honey, garlic, and salt in a blender. Process until mostly smooth. 
3. Place cauliflower in a large bowl; add the sauce and stir to coat. Transfer to the prepared baking sheet. Sprinkle onion over the cauliflower. 
4. Roast, stirring once, until the cauliflower is tender and browned in spots, 18 to 20 minutes; set aside to cool.
5. To serve, divide quinoa into four bowls. Top each evenly with the cauliflower mixture, ¼ cup black beans, cabbage, and 2 tablespoons cheese.