BUFFALO CAULIFLOWER RECIPE BY TASTY
Cauliflower is aaaaall the rage nowadays, and there's nothing like a new trend to get you excited to fire it up in the kitchen! Maybe you love cauliflower rice, or you're often found chowing down on a cauliflower crust pizza. But we're throwing it back with the recipe that started all the #cauliflowerlove: buffalo cauliflower. They're so flavor-packed that won't even miss wing night with these around.
Provided by Pierce Abernathy
Categories Appetizers
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
- In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
- Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
- Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
- Enjoy!
Nutrition Facts : Calories 265 calories, Carbohydrate 38 grams, Fat 9 grams, Fiber 4 grams, Protein 7 grams, Sugar 12 grams
BUFFALO CAULIFLOWER
This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.
Provided by ddmama
Categories Appetizers and Snacks Spicy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
- Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
- Bake in the preheated oven until lightly browned, 20 to 25 minutes.
- Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
- Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 36.2 g, Cholesterol 15.3 mg, Fat 7.1 g, Fiber 9.9 g, Protein 8.5 g, SaturatedFat 3.7 g, Sodium 907 mg, Sugar 9.7 g
BUFFALO CAULIFLOWER FLORETS
Mock buffalo wings made with cauliflower florets. Serve with celery sticks... Enjoy!
Provided by Linda
Categories Appetizers and Snacks Spicy
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
- Whisk wing sauce, mayonnaise, and egg together in a large bowl. Toss cauliflower florets in the sauce mixture to coat completely. Spread cauliflower out on baking sheet.
- Pulse croutons into fine crumbs in a food processor. Add Parmesan cheese and mix to combine. Sprinkle crouton and cheese mixture over cauliflower.
- Bake in the preheated oven until cauliflower is golden brown and tender, about 15 minutes. Let sit before removing from baking sheet, about 5 minutes.
- Mix blue cheese dressing with sour cream and black pepper to make dip. Serve dip alongside cauliflower.
Nutrition Facts : Calories 121 calories, Carbohydrate 7.8 g, Cholesterol 22.5 mg, Fat 8.8 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 364.3 mg, Sugar 1.9 g
BUFFALO CAULIFLOWER WITH BLUE CHEESE SAUCE
Enjoy one of your favorite bar and party snacks in a new form. With our spicy buffalo sauce and cool, creamy blue cheese sauce, cauliflower is as satisfying as wings but with a fraction of the calories and fat.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
- For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
- Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.
BUFFALO CAULIFLOWER
Provided by Dale Talde
Categories Side Roast Sauté Super Bowl Vegetarian Blue Cheese Cauliflower Winter Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 4 side dish servings
Number Of Ingredients 8
Steps:
- Arrange a rack in the middle of the oven and preheat to 375°F.
- Cut the stalk end off the cauliflower so that the head sits flat and place it on a large baking sheet. Rub 2 tablespoons of the canola oil all over the cauliflower, season to taste with salt and pepper, and roast until the outside starts to brown, about 30 minutes.
- Transfer the cauliflower to a cutting board and let cool. Once the cauliflower is cool enough to handle, cut or break it into small florets. DO AHEAD: The cauliflower can be roasted, cooled, and cut into florets several hours in advance. Cover the florets and keep them in the refrigerator until ready to use. You may need to sauté them slightly longer if refrigerated.
- In a medium saucepan over moderate heat, bring the hot sauce and Sriracha to a boil. Reduce the heat to a simmer then slowly whisk in the butter until fully incorporated, about 5 minutes. Remove from the heat and let cool. DO AHEAD: The Buffalo sauce can be prepared, cooled, and kept in an airtight container in the refrigerator, up to 3 days.
- In a large, deep sauté pan over moderate heat, warm the remaining 1 teaspoon canola oil. Add the cauliflower florets, season to taste with salt and pepper, and sauté until heated through, about 5 minutes. Add enough Buffalo sauce to coat the cauliflower and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes. Transfer the cauliflower to a platter and garnish with the crumbled blue cheese.
BUFFALO CAULIFLOWER
Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).
Provided by Ali Slagle
Categories dinner, lunch, snack, weekday, vegetables, appetizer, main course, side dish
Time 25m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)
- In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.
- As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.
- Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.
- Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.
- Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 726 milligrams, Sugar 7 grams, TransFat 0 grams
BUFFALO CAULIFLOWER
This is a recipe from Epicurious by Dale Talde, Thistle Hill Tavern, Brooklyn, NY that we made for dinner. DH loves cauliflower and me, not so much. But this is awesome, spicy and delicious. I will now eat cauliflower.
Provided by mandabears
Categories Cauliflower
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Arrange a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
- Cut the stalk end of the cauliflower off so the the head sits flat.
- Place cauliflower a large baking sheet, I sprayed mine with cooking spray.
- Rub 2 tablespoons of canola oil all over cauliflower.
- Season with salt and pepper to taste.
- Roast until the outside starts to brown about 30 minutes.
- Transfer cauliflower to a cutting board and let cool.
- Once the cauliflower is cool, cut into florets.
- In a medium saucepan over moderate heat bring the hot sauce, Sriacha to a boil.
- Reduce the heat to a simmer and slowly whisk the butter until fully incorporated about 5 minutes.
- Remove from heat and let cool.
- In a large, deep sauté pan over moderate heat warm the remaining 1 teaspoon canola oil.
- Add the cauliflower florets, season to taste with salt and pepper.
- Saute until until heated through.
- Add enough Buffalo Sauce to coat and continue sautéing until both the cauliflower and the sauce are hot, about 5 minutes.
- Transfer cauliflower to serving plate and garnish with blue cheese.
Nutrition Facts : Calories 687.1, Fat 69.3, SaturatedFat 31.7, Cholesterol 125.2, Sodium 1644, Carbohydrate 15.7, Fiber 6, Sugar 6.4, Protein 7.3
BUFFALO CAULIFLOWER
Make 'buffalo cauliflower' for a veggie take on the spicy American classic. Served with a ranch dip, it makes an excellent Friday night sharing treat
Provided by Esther Clark
Categories Snack, Starter
Time 40m
Yield Serves 4-6 as a starter
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
- Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.
- For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.
Nutrition Facts : Calories 279 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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