These Cauliflower Buffalo Bites are a guilt-free – and tasty – option that are perfect for a party or a fun weeknight meal.
When I first heard about the concept of replacing chicken with cauliflower to make buffalo wings, I was skeptical.
Of course, I'm pretty sure I've never actually had legit buffalo wings – the one time I recall being in a BW3s (aka B-Dubs, aka Buffalo Wild Wings; I have no idea where the "3" comes from) was during my college vegetarian days.
So, yeah, fine, I may not be the best judge of authenticity when it comes to this unusual ingredient swap. However, I first made this recipe for our little Super Bowl party-for-two earlier this year, and D has been clamoring for me to make them again ever since.
This weekend I finally got my act together (and stopped myself from making yet another batch of curry roasted cauliflower) and baked up a batch of Cauliflower Buffalo Bites for dinner. And of course, it wouldn't be a legit wings experience without celery sticks and a bleu cheese dipping sauce served on the side.
These Buffalo Bites are spicy, toothsome, and entirely satisfying. And, okay, they don't taste exactly like authentic Buffalo Wings (or so I assume). But that doesn't make them any less delicious.
Cauliflower Buffalo Bites (printer-friendly version)
makes 2-4 servings
1 cup garbanzo bean flour (you can also use unbleached all-purpose flour)
1 cup water
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
1/2 cup red hot sauce
3 tablespoons unsalted butter
1. Preheat the oven to 450 degrees. Lightly spray a rimmed baking sheet with cooking spray and set aside.
2. In a large bowl, add together the flour, water, garlic powder, onion powder, and salt. Stir until smooth. Add the cauliflower and stir gently until the florets are coated evenly with batter.
3. Use a slotted spoon to turn the florets out onto the prepared baking sheet in a single layer.
4. Bake 20 minutes or until golden brown.
5. While the cauliflower is baking, heat the red hot sauce and butter together in a small sauce pot. Stir until the butter has melted. Remove from the heat.
6. Pour the red hot sauce mixture over top the cauliflower and gently toss to coat.
7. Bake the florets for 10 minutes, or until crisp.
8. Serve immediately with celery sticks and bleu cheese dressing (see below).
Bleu Cheese Dipping Sauce
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon milk or buttermilk
juice of 1/2 lemon
1/2 cup crumbled bleu cheese
fine sea salt and freshly ground pepper
1. In a medium bowl, whisk together the yogurt, mayonnaise, garlic, milk, and lemon juice. Stir in the crumbled bleu cheese. Season to taste with salt and pepper. Refrigerate until ready to use.
makes 2-4 servings
1 cup garbanzo bean flour (you can also use unbleached all-purpose flour)
1 cup water
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 medium head cauliflower, cut into 1-inch florets (about 4 cups)
1/2 cup red hot sauce
3 tablespoons unsalted butter
1. Preheat the oven to 450 degrees. Lightly spray a rimmed baking sheet with cooking spray and set aside.
2. In a large bowl, add together the flour, water, garlic powder, onion powder, and salt. Stir until smooth. Add the cauliflower and stir gently until the florets are coated evenly with batter.
3. Use a slotted spoon to turn the florets out onto the prepared baking sheet in a single layer.
4. Bake 20 minutes or until golden brown.
5. While the cauliflower is baking, heat the red hot sauce and butter together in a small sauce pot. Stir until the butter has melted. Remove from the heat.
6. Pour the red hot sauce mixture over top the cauliflower and gently toss to coat.
7. Bake the florets for 10 minutes, or until crisp.
8. Serve immediately with celery sticks and bleu cheese dressing (see below).
Bleu Cheese Dipping Sauce
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon milk or buttermilk
juice of 1/2 lemon
1/2 cup crumbled bleu cheese
fine sea salt and freshly ground pepper
1. In a medium bowl, whisk together the yogurt, mayonnaise, garlic, milk, and lemon juice. Stir in the crumbled bleu cheese. Season to taste with salt and pepper. Refrigerate until ready to use.
These look delicious! Were they superbowl inspired? They would be good with some kind of vegan type ranch dip or something really garlicky…mmmm. I am going to have to try these.
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