Yes, I am posting a blog this evening about snack food.
During the last share-dyeing marathon, our friend Trina made me a big batch of Buffalo Cauliflower. Have you seen it? I’ve noticed it here and there on Pinterest and Facebook, but I’d never tried it. I was afraid I’d be disappointed, and then I’d want to make a big batch of Buffalo wings, and that just wouldn’t do my waistline any good.
But my friends, hear me: Buffalo Cauliflower is gooooooood.
I ate at least half a head of cauliflower myself and didn’t feel any of the greasy, over-stuffed, I-shouldnt-have-done-that, blergh that I usually feel.
That was months and months ago, and we now eat it at least twice a week here.
This is how we do it:
Chop up a head (or more!) of caulfilower into bite-sized pieces, and toss them in a big ziplock or similar.
For one head, I usually melt about 3 TBS of butter. Then I pour it in the bag with the cauliflower and shake it up.
Next, add hot sauce. I like to use Frank’s brand, since that’s what is used in authentic Buffalo wings. But, I’ve had it made with Texas Pete as well. It’s a matter of taste.
As for how much sauce to add….well, that depends on how spicy you want it. I add enough that when I shake it all up it makes the cauliflower a nice even orange.
If I had to guess, I’d say I use about 1/4 cup.
Then I spread it all onto a baking sheet with parchment paper (or foil) and bake it at 400 for about 15 minutes, or until I can see bits of it starting to brown.
I like my cauliflower to still be kind of crunchy.
Serve with ranch or blue cheese dressing.
Welcome to your next addiction!