Buffalo Cauliflower

buffalo cauliflower

I found this recipe thru Pinterest but I wanted to lighten it up a little bit. This is an incredibly easy way to make cauliflower and M told him me he could not tell a difference between this and boneless chicken wings! I don’t know if that is true but this certainly fulfills a junky bar food craving I was having. I served them with oven fries, skins on for extra vitamins 🙂 To make it even faster, I started the potatoes in the oven first and cooked the cauliflower in the rack below.

Makes 2 servings (could easily be doubled for 4)
1/2 head cauliflower, cut into small pieces (if you can, keep stem attached to keep the florets from falling apart)
1/4 cup buttermilk
1/4 cup yogurt (M makes ours from skim milk but it’s think like greek yogurt)
1/2 cup white flour
1 teaspoon garlic powder
1/2 cup buffalo sauce (I used Sweet Baby Ray’s)

Preheat oven to 450 degrees. Mix buttermilk, yogurt, flour and garlic in a bowl. Lightly toss with the cauliflower. Spread onto a greased, rimmed baking sheet (I used a brownie pan) and cook for 15 to 18 minutes, until lighted browned. Gently remove from pan and toss in a large bowl with the buffalo sauce. Return to pan and cook for an additional 5 to 7 minutes.

Oven fries for 2:
2 medium Idaho potatoes
1 teaspoon olive oil
1 pinch salt
freshly ground black pepper

Cut the potatoes in half lengthwise. Then cut several small wedges out of each half. Coat the pan with olive oil (you’ll use less oil if you put it directly on the pan than if you put it on the potatoes first). Toss with salt and as much freshly ground black pepper as you like. Roast at 450 for 35-40 minutes.

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