EATS: Buffalo Cauliflower

Back to Sunday football and sharing this Buffalo cauliflower recipe for a great game day eat that everyone—especially vegetarians—will enjoy. I love this recipe because the texture of the cauliflower is a little crunchy on the outside and tender in the center. The sweet and spicy flavor combo integrated into both the base batter as well as the Buffalo sauce makes this a sensational tailgate recipe. Buffalo cauliflower makes a great snack/side dish, but it can easily be served as a main for a vegetarian meal. Just add a fresh green side salad and you’re good to go.

Buffalo Cauliflower Ingredients

• 1 head of cauliflower

• 3/4 cup all purpose flour

• 1 teaspoon paprika

• 2 teaspoons garlic powder

• 1 teaspoon salt

• 1 teaspoon black cracked pepper

• 3/4 cup oat milk

• 1/4 cup water

• 1/4 cup buffalo sauce

• 2 Tablespoons avocado oil

• 1 Tablespoon honey

Buffalo Cauliflower Instructions

• Preheat the oven to 450 degrees

• Wash and cut 1 head of cauliflower

• In a large mixing bowl, combine flour, paprika, garlic powder, salt, black cracked pepper, oat milk, and water

• Add cut cauliflower into the bowl and mix well with the base coating.

• Place parchment paper on a baking sheet. Coat with olive oil. Layout cauliflower and bake for 20 minutes

• In a large mixing bowl, combine buffalo sauce, avocado oil, and honey

• Remove cauliflower from the oven. Add cauliflower to large mixing bowl and toss in the buffalo sauce until pieces are evenly coated.

• Return cauliflower to baking sheet and bake at 450 for another 20 minutes

• Remove from oven and serve with blue cheese dressing and julienned carrots and celery