Buffalo Cauliflower with Yogurt Ranch Sauce

1 head cauliflower (about 2½ lb.), cut into large florets 

2 T. olive oil

1 t. kosher salt, divided

1/2 c. buffalo-style hot sauce

1 T. unsalted butter

1/4 t. freshly ground black pepper

2/3 c. whole-milk Greek yogurt

3-5 T. water

1 t. onion powder

1 t. white wine vinegar or apple cider vinegar

2 scallions, trimmed and finely chopped, divided

Preheat oven to 450°F. 

Toss cauliflower with olive oil and 1/4 t. salt on a large, rimmed baking sheet; spread in an even layer, cut sides down. Bake until golden brown on bottom, 15 to 20 minutes.

Meanwhile, heat buffalo sauce and butter in a small saucepan over medium, stirring occasionally, until butter is melted, 3-4 minutes. Season with pepper. Keep warm over low.

Place yogurt in a bowl; gradually stir in 3-5 T. water until yogurt is smooth and reaches drizzling consistency. Stir in onion powder, vinegar, half of scallions, and remaining 3/4 t. salt.

Toss roasted cauliflower with 3 T. buffalo-butter sauce on baking sheet and spread in an even layer. Return to oven for 5 minutes. Toss with remaining buffalo-butter sauce. Drizzle with some yogurt ranch; serve remaining yogurt ranch alongside. Top with remaining scallions.

Serves 4.

Adapted from Real Simple magazine, Oct. 2021, p. 131.

White Gazpacho

1 c. small seedless green grapes
2 T. chopped fresh dill
1 cucumber, peeled and chopped
1 Granny Smith apple, peeled, cored, and chopped
2-3 scallions, white and green parts, sliced
1-1/2 c. plain yogurt or buttermilk
1-1/2 c. ice water
Salt and pepper to taste
4 radishes, sliced paper thin

Combine all ingredients except radishes. Remove half the mixture to a food processor; pulse briefly. (Do not use a blender -- soup should remain chunky.) Add back into remaining mixture. Chill for 2 hours. Garnish each serving with sliced radishes.

Makes 5 cups.

Adapted from Recipes from the Night Kitchen, p. 138. 

Chilled Cucumber Soup

1 large cucumber, peeled, seeded, and chopped
1 scallion, white part only, minced
1 c. low-fat cottage cheese
1/2 c. plain nonfat yogurt
1/2 c. crushed ice
Minced fresh chives, dill, and/or mint to taste

In a food processor or blender, blend together the cucumber, scallion, cottage cheese, and yogurt until smooth. Add the crushed ice and process again until the mixture thickens.

Distribute evenly between 2 serving bowls or mugs and top with the herbs. Serve at once.

Serves 2.

Adapted from Almost Vegetarian, p. 60.

Red Lentil Dip

1 small onion, diced
1-1/2 t. curry powder
1/2 t. ground cumin
1-1/3 c. dried red lentils
1-1/2 c. water
1/2 t. salt
1/3 c. Greek yogurt
2 T. tomato paste
2 T. chopped cilantro
Salt and pepper to taste
Olive oil
Pita chips

In a saucepan, cook onion in olive oil for 2 minutes. Stir in curry powder and cumin; cook 2 minutes. Add lentils, water, and salt. Bring to a boil; cover, reduce heat, and simmer until tender, about 20 minutes.

Puree lentils with yogurt and tomato paste. Stir in cilantro; season with salt and pepper and drizzle with olive oil. Serve with pita chips.

Serves 10.

Adapted from Family Circle magazine, June 2016, p. 86.

Yogurt-Dill Sauce

2/3 c. plain whole-milk Greek yogurt
1/3 c. sour cream
1/4 c. chopped fresh dill
1-1/2 t. white wine vinegar
1 t. fresh lemon juice
3/4 t. kosher salt
1/2 t. black pepper

Stir together the yogurt, sour cream, dill, vinegar, lemon juice, salt, and pepper in a bowl. Serve immediately or refrigerate in an air-tight container up to 3 days.

Use to top salmon or a baked potato.

Makes 1 cup.

From Real Simple magazine, Apr. 2016, p. 182.