Buffalo Cauliflower

An absolute hit at parties and for game day. A little healthy, a little spicy, a little dangerous with bleu cheese sauce. A great little fall back recipe when you can’t think of what to make, but you want to make a great impression.

INGREDIENTS:

• 1 cup whole milk

• 1 cup buttermilk

• 1 1/2 cup all purpose flour

• 2 tsp garlic granule powder

• 1/2 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 2 Tbsp Extra Virgin Olive Oil

• 2 heads cauliflower (cut into florets)

• 1 1/2 cups Panko type bread crumbs

• 2 cups Buffalo sauce (I use Frank’s Red Hot Buffalo Sauce)

BLEU CHEESE DIP INGREDIENTS:

• 2 cups sour cream

• 1/2 cup crumbled bleu cheese

• 2 Tbsp whole milk

• 6 tsp mayonnaise

• 1/2 tsp kosher salt

• 1 tsp fresh ground black pepper

  Optional (sprinkle celery seeds on top of the bleu cheese dip as a garnish)

DIRECTIONS FOR BLEU CHEESE DIP:

1. Whisk sour cream, milk, mayonnaise, salt and pepper in a mixing bowl to fully combine all ingredients

2. Stir in crumbled Bleu Cheese and top with additional cheese

3. Refrigerate until fully chilled

DIRECTIONS FOR CAULIFLOWER:

1. Preheat oven to 450 degrees F

2. Cut cauliflower into florets and discard the core

3. Combine milk, flour, garlic granules, pepper, salt and olive oil in a mixing bowl. Place batter and cauliflower in a large Ziploc bag and toss until the cauliflower pieces are fully coated.

4. Pour the cauliflower into a strainer, letting any excess batter to drip off. Sprinkle with Panko style breadcrumbs and gently toss.

5. Place the coated cauliflower on a foil-lined baking sheet and bake for 15 minutes. Remove from the oven and gently toss with Buffalo sauce. Be careful to toss, but do not let the cauliflower to become soaked.

6. Place back on the baking sheet and bake for an additional 5-10 minutes, or until the cauliflower is tender crisp.

7. Serve with Ranch or Bleu Cheese dressing.

 Things you'll need for this recipe...