Cauliflower Buffalo Wings:
Ingredients:
For the Cauliflower Buffalo Wings:
- 1/2 cup white whole wheat flour (or swap additional all purpose flour)
- 1/2 cup all purpose flour
- 2 teaspoons garlic powder
- 7 cups cauliflower florets (about 24 ounces)
- 3/4 cup Buffalo wing sauce (I used Frank’s)
- 1 tablespoon unsalted butter
For the Blue Cheese Avocado Dip:
- 1 medium ripe Hass avocado, pitted and diced
- 1/2 cup non-fat plain Greek yogurt
- 1 clove minced garlic
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon black pepper
- 2-4 tablespoons crumbled blue cheese, to taste
Directions:
- Preheat the oven to 450 degrees F. Line a large baking sheet with foil, then coat with non-stick spray.
- In a large bowl, stir together the white whole wheat flour, all
purpose flour, and garlic powder. Pour in 1 cup of water, then stir
until smooth. Add the cauliflower to the bowl, then toss to coat.
- Spread the cauliflower in a single layer on the prepared baking
sheet, shaking off any excess batter. Spread the cauliflower out so that
the florets do not touch. Bake until lightly browned, 18-20 minutes.
- Meanwhile, in a small saucepan, combine the Buffalo sauce and butter
over medium low heat. Stir until the butter melts, then set aside.
- Once the cauliflower has finished baking, remove it from the oven
and pour the buffalo sauce over the top, using the entire saucepan. Toss
to coat, using a spatula if the cauliflower is too hot so that you
don’t burn your fingers. Return the cauliflower to the oven, then bake
for 5 additional minutes, watching carefully so that the sauce does not
brown too much on the outside. Serve hot with the Blue Cheese Avocado
Dip.
- For the Blue Cheese Avocado Dip: mash the avocados in a medium bowl
with the Greek yogurt, garlic, lemon juice, and pepper. Add 2
tablespoons blue cheese and stir to incorporate, the taste, adding extra
blue cheese as desired. Cover and refrigerate until ready to serve.
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