I’ve been wanting to make buffalo cauliflower for quite some time. So, while I am sitting here watching The Pioneer Woman…she’s making me want to cook and blog. Saturdays are meant for Ree Drummond and cooking/blogging.
All I need now-a-days is a base recipe so I picked up my phone and said….OK Google.
In an effort to make every recipe my own, I punched a few ingredients I like into this recipe.
1 medium cut cauliflower
1/2 cup gluten free flour (you can use AP if you want)
1 tsp salt
1/2 tsp fresh ground pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 cup water
1/4 tsp sesame oil
2 tbsp coconut oil, melted
2/3 cup Crystal hot sauce
2 tbsp honey
1 tbsp soy sauce
1/8 tsp ginger paste
1/4 tsp ancho chili powder
Mix flour, water, salt, garlic powder, onion powder, and pepper in a bowl until smooth. Add the cauliflower and coat. Place in a single layer on a cookie sheet lightly sprayed with cooking spray. Bake at 450 for 15 minutes, turning once.
While the cauliflower is baking, mix the rest of the ingredients together until smooth. Transfer cooked cauliflower to the bowl of hot sauce and coat. Return to the oven and bake for 20 minutes.
Serve with ranch dressing or blue cheese…or just gobble them up with no extra stuff.
**Added after the fact: serve with the buffalo sauce left-overs mixed with Duke’s mayonnaise (I *am* down south, y’all….) Bet that will have some kick. One benefit of “buffaloing” cauliflower is no cross-contamination!
Buffalo down south…I’m a fan. I admit, I have never had a buffalo chicken wing (vegetarian, y’know) but I’m hoping this kinda stuff will come close to the buffalo type of wing sauce and on a little bit of cauliflower.
…random thought….have you tried cauliflower rice? Oh Emm Gee. Maybe this sauce could be poured over that for a saucy rice. Something to try…