Buffalo Cauliflower

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.

07.14.15a

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.

07.14.15b

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.

07.14.15c

Serve with ranch or blue cheese dressing.

Welcome to your next addiction!

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