Super Bowl weekend is here at last, and for us and our friends, that means a big get together to watch the commercials. We mean the game. Okay, fine, both. Either way, a Super Bowl party is a minefield of unhealthy choices. Chips, dip, desserts…it’s all there and it’s all delicious. One of our favorite treats of all? Wings. However, as we know, fried chicken wings are not going to do your health and fitness goals any favors. This is the prime time to turn to this buffalo cauliflower recipe. We’d challenge you to try this and tell us you miss the chicken at all. There is even a great trick to make this cauliflower crispy, just like your favorite wings.
Buffalo Cauliflower: Ingredients
- 8 Cups Cauliflower Florets (about 2 medium heads, or one very large)
- 2 Cups Almond Meal
- 2 T Granulated Garlic (or garlic powder)
- 1 tsp Smoked Paprika
- 1/2 tsp each, Salt and Pepper
- 4 Large Eggs, beaten
- 1 Cup Frank’s Hot Sauce
- 1/4 Cup Butter, melted
- 1 T fresh Lemon Juice
Buffalo Cauliflower: Steps
- Preheat your oven to 400 degrees F.
- Cut the cauliflower into bite size florets. Wash, dry thoroughly, and set aside.
- Mix all the spices in a large bowl or bag, along with the almond meal. Shake the bag, or stir the mixture, to ensure the spices are evenly distributed. Then, in a separate bowl, crack and whisk the eggs. Season the eggs with a pinch of salt.
- Working in approximately 4 batches, dip the cauliflower in the eggs, allow the excess to drip off, and then transfer to the bag/bowl with the almond meal and spices. Shake to cover, and remove to an oiled baking sheet. Be sure to leave room between each floret, and have it all in one layer. Use two sheets, or more, if needed.
- Roast the cauliflower at 400 for 20 minutes. After 20 minutes, flip the cauliflower, and bake for 10 more minutes.
- While the cauliflower is baking, melt the butter in a medium bowl.
- After butter is melted, whisk in the hot sauce and lemon juice. Adjust for seasoning and lemon juice to taste.
- After cauliflower has roasted for a total of 30 minutes, remove and toss with the sauce. Return to the oven for 5 minutes, or until the sauce thickens slightly and adheres to the cauliflower.
- Allow to rest 5 minutes, and serve with a Greek yogurt based dipping sauce for some added protein.
