Thursday, July 11, 2013

Buffalo Cauliflower

What's a girl to do when the pantry is bare? Improvise!

As I was trying to figure out what was for dinner without running to the store, I spotted some cauliflower in my fridge that needed to be eaten.  I vaguely remembered  seeing on Pinterest a recipe for using buffalo sauce on cauliflower.  Since we LOVE to eat Buffalo chicken around here, I figured I'd give it a whirl for dinner.

It was a hit.  I also made plain cauliflower nuggets.  Those were awesome too!

Buffalo Cauliflower Nuggets

2 beaten eggs or 1 cup coconut milk
1 cup bread crumbs OR 1/2 cup GF flour + 1/2 cup potato flour

1 tsp. garlic
1 tsp. paprika
1 tsp. salt
6-7 cups of cauliflower florets (washed) or 1 large head
1- 1 1/2 cup of Hot Sauce (think Frank’s, see recipe below)**
1 TBSP melted coconut oil or Earth Balance Soy Free Butter

Preheat oven to 425 degrees.

Place parchment paper on baking stone.

Mix together flours, garlic and salt to make breading.

Dip cauliflower florets into egg and the dip in breading.  Place on baking sheet.  Bake 25 minutes.

While baking combine hot sauce and butter.

After cauliflower is done baking, pour sauce over florets, return to oven and cook an additional 10 minutes.

Serve with blue cheese dressing or homemade ranch dressing.

Buffalo Sauce (Frank’s Hot Sauce)
1/3 cup ketchup
3 TBSP prepared mustard
3 TBSP apple cider vinegar
3 TBSP molasses
1 TBSP brown sugar
 1-2 tsp. red pepper flakes /cayenne pepper (or to taste)
1 TBSP oil of choice
½ tsp. turmeric

Cut cauliflower to size

Dip in egg or milk, then cover with breading

Bake on stoneware for 25 minutes

Cover with hot sauce, return to oven and cook an additional 10 minutes.
                                  We left half plain and they were great with honey mustard sauce!

They were so, so, so good!

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