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banzo flour, water, garlic powder, salt, and pepper.
Whisk until well combined, with no clumps.
Toss the cauliflower florets into this batter, ensuring
that each piece is completely covered.
Arrange the coated cauliflower pieces in a single lay-
er on the baking sheets.
Bake for 20 minutes, turning the sheet pans and
swapping their positions in the oven halfway through.
While the cauliflower is baking, make the sauce by
combining the butter, hot sauce, honey, and lemon juice
in a small sauce pan set over medium-low heat. Heat
until the butter has melted and everything is well com-
bined, 3 to 5 minutes. Remove from the heat, transfer
the sauce to a large mixing bowl, and set aside.
When the cauliflower is done, remove flom the oven
and gently add to the mixing bowl with the sauce. Toss,
using a light hand so as not to break up the florets or
disturb the coating.
Serve immediately with the bowl of blue cheese dress-
ing. A sprinkling of chopped cilantro is optional.
History
FROM PAGE ONE
THE TIMES, MARCH 22, 2018 PAGE 7
Bryon and Cindy Newton presented the Star
Spangled Kid Award to six outstanding Pon-
chatoula students, chosen for their Americanism
and community work. The students received a
certificate, medal and a $25 gift card presented
by ALA Education Chairman Cindy Newton. Pon-
chatoula Junior High winners are: Bobby R. Mat-
thews, Principal, Hailey Mader, and Noah Hol-
man.
When we think of munchy foods for sports watch-
ing, the flavors of buffalo and blue cheese often come
up. Usually it's buffalo chicken wings, shrimp, or tofu
even. Sometimes it's buffalo pizza, dip, or a burger.
But here, we've got one you might not have thought
of yet: buffalo cauliflower. It's a healthier way to get
your hands and face all messy with that wonderful
hot, tangy sauce calmed down with creamy, stinky-
cheesy sauce. You revel in the buffalo flavor while
retaining a health-conscious lifestyle. A win all
around.
INGREDIENTS
For the blue cheese dressing
1/3 cup sour cream
2 tablespoons crumbled blue cheese
1 tablespoon milk
2 teaspoons mayonnaise
1/4 teaspoon kosher salt, or to taste
Pinch of fleshly ground black pepper, or to taste
For the "wings"
1 cup garbanzo flour
1 cup water
2 teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon fleshly ground black pepper
2 large heads of cauliflower (about 5 pounds total),
separated into about 24 evenly sized florets
For the sauce
1 tablespoon unsalted butter or ghee
2/3 cup medium-spicy hot sauce, such as Frank's
RedHot
2 teaspoons honey
2 tablespoons flesh squeezed lemon juice
INSTRUCTIONS .
Make the blue cheese dressing: In a bowl, whisk to-
gether the sour cream, blue cheese, milk, mayonnaise,
salt, and pepper. Transfer to a serving bowl, cover with
plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 450 F and oil 2 baking sheets,
preferably nonstick. In a large bowl, combine the gar-
general store operated by
William E. Hicks.
Older Ponchatoula
residents may remember
a large frame building
painted red on this corner,
which was the warehouse
of Mr. Hicks' business.
Hicks had served a num-
ber of years as the secre-
tary-manager of the White
Farmers' Association
which purchased berries
from local farmers. This
association had a building
facing Southeast Railroad
Avenue for some years.
Strawberries were pur-
chased flora the farmers
and sold to Northern buy-
ers, mostly for the Chicago
market. This association,
like several others in Pon-
chatoula, furnished farm-
ers credit to purchase the
crates, fertilizer and other
supplies needed for straw-
berry and vegetable pro-
duction.
Aside from his connec-
tion with the farmers' as-
sociation, Hicks owned the
land and building on East
Pine Street where his store
was located, and a hun-
dred acre farm at Sandhill
several miles east of town.
Looking through his ac-
count books from almost a
hundred years ago is like
looking at a roster of East-
siffe farmers, who brought
their berries to Mr. Hicks:
Joiner, Dupont, Lavigne,
Raiford, Hoover, Edwards,
Stevens, Davies, Parker,
Harper, Perrin, Schafer,
Hano, Lindsey, Poche,
Dragg, and many more.
When the White Farm-
ers Association went out of
business, Mr. Hicks whole-
saled the strawberries sold
to him through the Hazel-
ton B. Ray Agency.
Some years, when the
strawberry and vegeta-
ble crops were successful
Hicks made a profit, but
during and immediately
after World War I straw-
berry prices declined along
with the business. Hicks
was caught with a large
amount of unsold stock,
and what would today be
called a "cash flow prob-
lem."
He sold two of his Pon-
chatoula buildings, and
mortgaged the land and
store building, as well as
his Sandhill farm. But, it
was not enough to pay off
his indebtedness.
CONTINUED NEXT WEEK
D.C. Reeves Elementary School winner is Kelly
Getty, pictured with third grade teacher Andrew
Armond.
Martha Vinyard Elementary School winners
are: Melissa Ryan, Principal, Landon Richoux,
Jacob Brent's, Peter Cranford.
Tucker honors scholars with good manners
Tucker Elementary School recognizes students with good manners. These
students were chosen by their teacher for using good manners in all areas of
the school campus. Thank you Golden Gators for being a shining example to
all other students. Congratulationsl Pictured (back row, left to right) Saniya
Gaten, Shelton Ricker, Hunter Rigsby, Landon Smith, Domanick Strayer,
Rayden Edwards, Kailey Pounds, Madison Perrin, Fernanda Ramos, Ja'Myra
Briggs (front row) Kaden Youngblood, Maverick McLin, Joel Sambola, Joir'dan
Bradford, Kaden Bean, Anna Coleman, Tyler Baham, Tyriana Lucas, Joseph
Jones, Sha'Myra Carter, Miah Heil, Elaijah Lazard, and Mylashai Heisser.
(Tucker Photo)
OUTLET
m
Times Internet Edition -- www.ponchatoula.comY )times E-Maih editor@ponchatoula.com or timesofindependence@gmail.com
