Buffalo. Cauliflower. My, oh my, these are delicious!
I’ve been wanting to try these for a long time now. And every time a “buffalo appropriate” time of year comes up (…mainly football/Super Bowl), I plan on making them and bail.
Not today! Even though it’s not a buffalo-y time of year. Whatevs.
So, okay, I love buffalo sauce. And in my former chicken-eating life, I loved buffalo wings. Alas… it’s chicks over wings for this girl.
I thought my buffalo days were long behind me. I mean, where else do you put buffalo sauce? It doesn’t go on just anything (although, I’m sure some of you would beg to differ).
ON CAULIFLOWER, THAT’S WHERE! Because the internet is a lovely place full of sauce-filled magic.
So, I tried these a couple different ways… with panko and without, with regular egg and with flax egg.
The verdict for me was that they’re all pretty good (of course, I was on a buffalo-induced high by then so I couldn’t be trusted) but I preferred them the most without panko and chose a flax egg because hello, vegan snack!
The budding nutritionist in me says still be sensible with these because even though they’re baked, they’ve still got some refined flour and butter. And you know how “healthified” versions of things make you feel like you have free reign to eat like 10 times more? Yeah, these could easily make you do that. That said, they’re definitely a better choice than fried chicken wings.
P.S. these were delicious with this yogurt ranch dressing 😉
Nutritional Super Powers:
Cauliflower – Vitamin C, Vitamin K, Vitamin B6, Fiber, Anthoxanthin (flavonoid that lowers blood pressure & cholesterol)
Flaxseed – Omega-3’s, Lignans (phytochemicals)
- 1 head of cauliflower, broken into small florets
- 1 c. flour
- 1 tsp. salt
- ½ tsp. fresh black pepper
- ⅛ tsp. cayenne pepper
- 1 tsp. oil (any kind is fine)
- 3 tbsp. ground flaxseed
- 7 tbsp. water
- ¾ c. buffalo/hot sauce
- 4 tbsp. unsalted butter (vegan or dairy)
- Preheat oven to 450F. Brush oil onto 2 baking sheets.
- Make your flax eggs: combine ground flaxseed and water in a medium bowl. Stir and let sit 5 minutes to thicken.
- In a large bowl, combine flour, salt, black pepper & cayenne.
- Dredge each piece of cauliflower in the flax egg, making sure to coat well.
- Next, dredge in the flour mixture.
- Place on oiled baking sheet. Bake for 15 minutes, flip them (using tongs!) to make sure all sides get crunchy, and bake for 15 more minutes.
- While the cauliflower is in the oven, combine buffalo sauce & butter in a small saucepan over medium-low heat until butter fully melts into sauce.
- Once cauliflower are finished baking, toss them in buffalo sauce and serve.
If sodium is a concern, omit teaspoon of salt and use 1/2 cup of hot sauce instead
NUTRITION INFO (per serving):
228 calories, 4g protein, 19g fat, 7g carbs, 1g fiber, 3g sugar, 1,606mg sodium