Super Bowl is usually a time for hamburgers, ribs, sausages and chicken wings but what about the vegetarians walking amongst us? They need to eat too! That’s why we wanted to offer an alternative that’s high on flavor and low on meat (and gluten free!).
Say hello to Buffalo Cauliflower!
Buffalo Cauliflower has the same great sauce as Buffalo Chicken Wings, but none of the animal. It’s spicy and tangy but has the added crunch of cauliflower. Serve it with homemade blue cheese dressing and celery sticks. No one will feel deprived or left out of the fun this Sunday!
Try it and tell us what you think.
BUFFALO CAULIFLOWER “WINGS” (recipe from Umami Holiday)
1 head of cauliflower
½ c. or 4 oz. Frank’s Red Hot Sauce (regular or Buffalo flavor)
¼ cup sriracha (or less, depending on how much heat you prefer)
1 Tbsp. unsalted butter
olive oil
salt and pepper, to taste
- Pre-heat the oven to 375ºF and line a baking sheet with aluminum foil.
- Rinse the cauliflower and remove the woody stem and leaves at the base.
- Drizzle olive oil onto the cauliflower and rub all over the surface. Make sure to spread the olive oil on the underside of the cauliflower as well.
- Sprinkle salt and pepper over the cauliflower head on all sides.
- Place the cauliflower onto the baking sheet and roast for 30-35 minutes.
- Remove the cauliflower from the oven and allow it to cool for a few minutes.
- While the cauliflower is cooling, combine the hot sauce, sriracha and butter in a small saucepan over medium low heat. Stir until the butter has melted into the sauce, then cook on low heat until the sauce starts to simmer. Remove from heat.
- Separate the cauliflower into large florets (‘chicken-wing’ sized florets).
- Place 1-2 Tbsp. olive oil into a large skillet over medium heat. When the oil is hot, add the cauliflower florets and allow the florets to pan-fry for 5 minutes without stirring.
- Pour the hot sauce into the skillet with the cauliflower–the sauce will sizzle and thicken. Stir gently to coat the cauliflower in buffalo sauce.
- When the cauliflower is fully coated and the sauce has reduced slightly, turn off the heat and plate the cauliflower. It’s best served hot, but still tastes fine when cool–just like chicken wings! Tastes great with bleu cheese or ranch dressing.
- Buffalo Cauliflower will keep in the fridge for up to a week, but it’s best when eaten same-day.
BLUE CHEESE DRESSING
1/2 cup crumbled blue cheese
1/2 cup sour cream
Use a hand mixer to blend the blue cheese and sour cream together.
Related Articles:
Vegetarians at Thanksgiving: How to Keep Them Happy & Nourished
