All Photos © Christine Elise McCarthy 2013
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This baby is pretty easy. I love buffalo sauce but I do not eat chicken so I am always scouting for other ways to eat it – whether on pizza or with shrimp or to dip French fries in – anything. This recipe uses cauliflower & is virtually calorie-free. I used Egg Beaters egg whites in it but you could use buttermilk or soy milk or whatever to moisten the florets before dredging them in flour. I used regular flour but gluten free flour or a chick pea (besan) flour – even panko or breadcrumbs could also work. Most recipes I’ve seen add butter to the buffalo sauce but I see no reason to add those calories.
1 head cauliflower
1 cup flour
1 TBS garlic powder
1 TBS onion powder
1 tsp each S&P
Buffalo sauce (I used Frank’s)
Blue cheese (or Ranch) dressing for dipping
Pre-heat the oven to 425.
Pour egg beaters in one bowl. Mix flour with the spices in another.
Cut the cauliflower into florets. Dip each into the egg & then the flour mix. Spray a cooking sheet with cooking oil. Place the cauliflower on the sheet & bake at 425 for about 15 minutes. Take them out & coat them with buffalo sauce & bake another 15 minutes. Put them on a plate & drizzle more buffalo sauce on them.
Serve with celery & blue cheese (or Ranch) dressing.