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New Soul Kitchen Whips Up Creative Party Dishes and Holiday Spreads In Back-To-Back Episodes This Weekend

New Soul Kitchen Whips Up Creative Party Dishes and Holiday Spreads In Back-To-Back Episodes This Weekend


If you are worried about having to sacrifice flavor for your scaled-down Holiday menu this year, don’t fret — CLEO TV’s NEW SOUL KITCHEN has you covered!



This week’s NEW SOUL KITCHEN finds the talented Chef Ahki packing on the flavor when she joins Restaurateur, Entrepreneur and Host Chef Jernard Wells to prepare the ultimate party spread!



Chef Ahki puts her soulful spin on a Veggie Calzone with Sun-Dried Tomatoes and a Zesty Pesto Spread.


Courtesy: Cleo TV




Chef Jernard whips up his signature New Soul Buffalo Cauliflower with a Vegan Ranch dipping sauce (see recipe below):




Oil for frying

1 cup flour

1 tablespoon cornstarch

1 ½ cups seltzer water

1 teaspoon garlic powder

Pinch of cayenne pepper

Kosher salt

Black pepper

1 head cauliflower, cut into bite-size florets

Vegan Buffalo Sauce

¼ cup + 2 tablespoons non-dairy-butter

1¼ cups hot sauce

Pinch of cayenne pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon chili powder

1-2 tablespoons agave

3-4 tablespoons chopped fresh parsley for garnish

Carrots and celery sticks, as needed for serving




Make New Soul Buffalo Cauliflower


  1. In a Dutch oven or large heavy bottom sauce pot add oil and heat until 350 degrees.
  2. Then cut your cauliflower into small to medium pieces.
  3. In a large mixing bowl whisk flour, cornstarch, garlic powder, salt, black pepper, and cayenne together. Add in the sparkling water a little at a time until the batter is not too thick or thin. It should coat the back of a spoon without excess dripping.
  4. Working with a few pieces at a time dip the cauliflower into the tempura batter tossing to coat evenly. Repeat with the remaining cauliflower and batter.
  5. While working in batches fry the cauliflower until the pieces are evenly golden brown, about 7 to 9 minutes. Remove the cauliflower with a spider and drain on a paper towel-lined plate or baking sheet.
  6. Make the Vegan Buffalo Sauce: In a medium wok over medium heat, melt the non-dairy butter then add the hot sauce, cayenne pepper, garlic powder, onion powder, chili powder, and agave and mix.
  7. Add the fried cauliflower to the sauce in the wok and gently toss to coat evenly. Garnish the New Soul Buffalo Cauliflower with parsley.
  8. Serve the cauliflower right away with Vegan Ranch Dressing for dipping and carrots and celery on the side.


New Soul Buffalo Cauliflower with Vegan Ranch

Courtesy: Cleo TV



Vegan Ranch Dressing



1 cup of vegan mayo

¼ cup minced dill

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon agave

Kosher salt to taste

Black pepper to taste




  1. In a medium mixing bowl mix together the vegan mayo, dill, garlic powder,

onion powder, agave, salt, and pepper to taste.

  1. Serve this as a dipping sauce for the New Soul Buffalo Cauliflower.


Courtesy: Cleo TV




Then, on a special bonus episode, Chef Essie highlights easy grab-and-go party bites as she walks viewers through homemade Tostones and Spicy Guacamole along with Lamb Tacos.


Courtesy: Cleo TV




Chef Jernard tops things off with his Lollipop Drumsticks with Whiskey Chipotle Sauce.

Courtesy: Cleo TV




Catch the back-to-back episodes of New Soul Kitchen this Saturday, December 19 starting at 9 P.M. ET/8C. The festive meals continue in a new bonus episode featuring Chef Essie Bartels at 9:30 P.M. ET/8:30C on CLEO TV.


CLEO TV's NEW SOUL KITCHEN chef jernard wells faith health and home



For more information about CLEO TV visit www.mycleo.tv and check out CLEO TV YouTube Channel. Viewers can also join the conversation by connecting via social media on TwitterInstagram and Facebook (@mycleotv) using the hashtag #CLEOTV.



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[…] hosted by talented Chef Bren Herrera, followed by an all-new episode of the popular cooking show, NEW SOUL KITCHEN with fan favorite Chef Jernard Wells. It all goes down tonight beginning at 9 P.M. […]

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