Ranch Chicken + Buffalo Cauliflower

One of my top five foods is bone-in chicken wings, notably with buffalo sauce and ranch for dipping. While getting older unfortunately means we can’t enjoy the foods we love as often as we might like, this is a weeknight, semi-healthy version of a meal I love that scratches the itch, and I don’t say that lightly as someone who hates substitutions and sacrifices (when it comes to food).

Ranch Chicken

What you need

• 1.5 TSP dried chives

• 1 TSP dried parsley

• 1 TSP dried dill

• 1 TSP garlic powder

• 1 TSP salt

• 1 TBS onion powder

• 1/4 TSP black pepper

• 1 cup greek yogurt

• 2 TBS mayo (optional)

• 2 chicken breasts

How to make it

1. Mix up the dried spices, then add the yogurt and mayo and stir until thoroughly combined, it will be thick, that is good for this. Stir until fully combined, season to taste with salt. Set aside some of the ranch for dipping after it’s cooked.

2. Pat your chicken dry, and coat the chicken in the remaining ranch and let it marinate for 15-30 minutes, or up to overnight in the fridge. When you’re ready to cook, let it come to room temperature first.

   • Pro tip: Prep the Buffalo Cauliflower at this time (see below).

3. Heat 1 TBS olive oil in a nonstick skillet and when it’s hot, add the chicken. Let it cook on one side until brown, then carefully flip it and cook the other side until brown. You may need to scrape up some of the ranch as you initially flip, but this will all loosen up later.

4. Continue flipping the chicken to brown it and until it’s cooked. If needed, turn the heat to low and cover the pan to finish cooking the chicken to temp.

Buffalo cauliflower

What you need

• 4 cups cauliflower florets

• Olive oil

• Kosher salt and black pepper

• 1/4 cup Frank’s hot sauce

• 1-2 garlic cloves, crushed

• 1/2 lemon, juiced

• 1/2 TBS melted butter

How to make it

1. Toss cauliflower with olive oil, salt and pepper on a sheet pan lined with foil. Use just enough olive to lightly coat but not drench and don’t over-season since you’ll be adding the hot sauce mixture.

2. Roast at 400 degrees Fahrenheit for 15-20 minutes, or until it starts to brown.

3. While it’s roasting, mix your Frank’s, garlic, lemon and melted butter until combined.

4. Before the cauliflower is fully done, take it out and change your oven to broil or a very high heat.

5. Toss the roasted cauliflower with your hot sauce mixture then broil for 5-10 more minutes or until browned to your liking. If your broiler is strong, keep a close eye on things.

6. Serve with ranch chicken and ranch dipping sauce and enjoy feeling like you’re getting away with something.

This is not a photogenic dish, please let the flavors guide you here.