This Buffalo Cauliflower is the perfect healthy Buffalo Chicken replacement. Perfect for game days, kept and paleo friendly!
Let’s cut right to the chase. Or in this case, the Buffalo Cauliflower.
I’m not much of a football fan. I’m a hockey fan and I love hockey and for me that about does it.
But occasionally, I will sit down and watch a football game, not necessarily because I’m interested in the game but mostly because I’m interested in the large array of snacks and goodies that seem to surround this type of event. The biggest of these game + snack events being, of course, the Super Bowl.
So needless to say, I can get down with the Super Bowl. Snacks, beer, snacks, beer, more snacks…. hopefully guacamole. That’s my kind of party. So this weekend while everyone is cheering for the Broncos or the Panthers, wondering who will win the most coveted prize in football… I will be wondering something of my own and that’s if I should go back for thirds (of course).
In honor of Super Bowl 50 this weekend, I made a little recipe. It’s a little football fan fare, it’s a little Kayla and it’s a lot Buffalo.
I’m a big fan of cauliflower, the super versatile cruciferous vegetable that has given us pizza crust, rice and tortillas in a new way and while investigating the boards of Pinterest, I’ve come across a lot of Buffalo Cauliflower and knew I had to try my hand at it.
I think it’s delicious, think real buffalo-y flavor, nice heat, only it’s a vegetable so you can eat a lot more (…right?). Then think of dipping that hot buffalo-y cauliflower tree into a refreshingly cool lemony yogurt sauce… it’s like a touchdown for your taste buds.
Now we can all be winners on Sunday.
- 4 cups cauliflower florets
- 3 tbsp butter
- ¼ cup buffalo sauce
- (optional) green onions for garnish
- favorite dipping sauce (I used Ranch)
- Preheat oven to 425 degrees.
- In a sauce pan, melt butter. Add buffalo sauce and combine well.
- Pour buffalo sauce over cauliflower florets in a bowl. Combine well.
- Place on a lightly greased light baking sheet. Don't overcrowd.
- Bake at 425 degrees for 20 minutes. Flip.
- Bake for another 20 minutes.
- Let cool for 5 minutes.
- Serve with your favorite dipping sauce.