Every Super Bowl party has that one annoying person who shows up with something healthy and this year, I was that girl. Or at least that’s what I was worried about, until everyone dove into the buffalo cauliflower bites. “These are a vegetarian’s dream,” Haley, my friend Brooke’s niece, said. Relief! She was ecstatic because like me, she doesn’t eat meat, but the smell and allure of buffalo wings — especially piled high on a platter on Super Bowl Sunday — can really mess with your senses.
Enter these buffalo cauliflower bites, which will satisfy all those cravings. They’re soft, easy to pick up and shovel in, and of course nice and spicy, too. Even better? They’re not messy and tough to eat like buffalo wings.
I first spotted these dazzlers on my younger brother’s instagram feed when he whipped ’em up for his girlfriend. I asked him for the recipe and… voila. He even gave me an alternative for the usual blue cheese dipping sauce — Greek yogurt! (I added some mustard powder and wasabi powder to kick it up a bit, and it was perfect.) Super Bowl might not be for another year, so perhaps you can whip ’em up for a President’s Day gathering tonight… or to finish your House of Cards binge this coming weekend.
- 1 head of cauliflower, chopped into small pieces
- 1 cup of water
- 1 cup all purpose flour (I used gluten-free and it was great.)
- 2 TBSP minced garlic
- 3/4 cup Franks hot sauce
- 1 TBSP melted, unsalted Earth Balance non-dairy butter
- 1 cup plain Greek yogurt (any brand)
- Preheat the oven to 450 degrees and spray a large non-stick baking sheet with oil.
- Combine the water, flour and garlic in a bowl and stir until well-combined.
- Coat the cauliflower pieces with the mixture — by tossing them around in the bowl — then place on baking sheet and bake for 20 minutes.
- Meantime, combine the hot sauce and butter in a separate bowl.
- Pour the hot sauce mixture over the baked cauliflower and bake for another 5 minutes.
- Serve alongside Greek yogurt dip (see notes below) and enjoy.
I added some mustard power and wasabi powder to the Greek yogurt… just a dash or two of each and mixed it well. Then I sprinkled a bit of parsley on top, really just to make it look pretty, and it was golden, ready to serve.
A Recipe From Jamie Shupak | www.thetvdinner.com