Buffalo Cauliflower Bites

caulliflower

I have a confession to make... I have never tried a buffalo wing or a chicken wing or any other type of wing. Most people find this to be absolutely absurd, but to be honest I just never had the urge to try one! With chillier weather approaching and plenty of exciting football games, I decided to try out a recipe that I have wanted to make for a long time - Cauliflower Buffalo Bites! These came out tasting so amazingly good and are a great low-calorie option that anyone can enjoy! So next time you've got a big game to watch, try making these Buffalo Cauliflower Bites, you won't be disappointed! * I recommend using Tabasco Brand's Buffalo Style Hot Sauce for this recipe. It has only 5 ingredients and is a much healthier option than other brand name wing or hot sauces on the market.

Ingredients: Cauliflower Bites:
+ 1 head of cauliflower, rinsed and dried
+ 1 cup all unbleached flour
+ 1 cup water
+ dash of buffalo wing sauce (I used Tabasco Brand Buffalo Style Hot Sauce)
+ 1/4 teaspoon fine sea salt
+ 1/4 teaspoon dried onion

Buffalo Sauce:
+ 1/2 cup buffalo style wing sauce
+ 1 tablespoon extra virgin olive oil

Directions:
+ Preheat oven to 450 degrees F.
+ First, line a cookie sheet with tin foil and then brush the foil with olive oil. Wash the cauliflower and pat to dry. Cut the cauliflower into bite size pieces.
+ In a medium bowl, mix together the unbleached flour, water, hot sauce, sea salt and dried onion - it will be very thick!
+ Using a spoon, cover the top of each cauliflower bite with the flour mix and place onto the greased cookie sheet. Once finished, place the cauliflower into the oven and bake for 15 minutes. + In a small bowl, mix together the buffalo sauce ingredients.
+ Once the cauliflower is done cooking, remove from the oven and brush with buffalo sauce.
+ Place the cauliflower back into the oven and cook for 5-7 minutes.
+ Remove the cauliflower bites from the oven and allow to cool before serving!

Eat plain or serve with vegan or organic ranch dressing, enjoy!

Recipe adapted from Persnickety Plates