So I'm slowly but surely making my way through all the wonderful (and CHEAP!) produce I purchased on the Island this weekend. Last night I tackled the head of cauliflower.
I LOVE cauliflower and I love that recently it has gotten a lot of attention being used in lots of non-traditional ways (including pizza crust, breadsticks, and cheesy gratins). I actually found this buffalo cauliflower dish on Pinterest a while back.
Side note about Pinterest. I joined and used it with some regularity for about a month. And now I just look at the app on my phone when I'm stuck in traffic or at red lights. I tend to think that people who spend so much time on Pinterest have too much free time on their hands, and if you're one of those people and aren't offended that I just quasi-insulted you, please feel free to inquire about helping me with one of the hundred things I have on my To-Do-List.
Okay....back to the cauliflower. I love a good buffalo wing or buffalo chicken dip, but seeing as how I'm coming down from what can only be described as a 4-day Carb Fest, I wanted something a little lighter and healthier for dinner.
This totally hit the spot. SO SO GOOD. I used fat free buttermilk and there's only 1 TBSP of butter (which you could omit if you must) so seriously, this is actually really good food that's really good for you.
One more totally random side note. Just watched The Voice Final 4 contestants sing. Haven't watched that show all season, but holy crap that last guy, Terry McDermott who sang "Let It Be" gave me goosebumps. I voted the maximum 10 times. (What was it I was saying earlier about people having too much time on their hands....wooooops....)
Here's the recipe!
Adapted slightly from The Curvy Carrot
1 large head of cauliflower, cut into bite-size florets
1 cup buttermilk
1 cup flour
1 tsp garlic powder
½ tsp salt
1 cup buffalo hot sauce
1 TBSP unsalted butter, melted
Ranch or bleu cheese for dipping
Preheat oven to 450 degrees.
Line a large baking sheet with foil and spray generously with cooking spray.
In a large bowl, whisk together the buttermilk, flour, garlic powder, and salt until a thick batter is formed. (Some lumps are okay) Using a large spoon, gently toss the cauliflower with the buttermilk mixture stirring to coat each piece.
Place the cauliflower on the prepared baking sheet and bake for 15 -18 minutes. While the cauliflower bakes, combine the buffalo sauce and melted butter. Pour the sauce over the cooked cauliflower and gently stir to coat. Bake for an additional 5-8 minutes.
Serve immediately with ranch or bleu cheese dressing on the side.