Buffalo Cauliflower is the hottest thing on the internet these days and when you taste this satisfying substitute for standard pub fare you’ll understand why. While cauliflower and chicken are about as close taste-wise as tiramisu and an old boot, when cauliflower gets coated in a crispy crust and doused with delicious buffalo sauce, the difference metamorphoses into something exquisite. When coupled with a rich herbed yogurt dip cauliflower completes its successful transformation from boring veggie platter wall flower to sensational flavor touting trendsetter. In a world that is increasingly into decreasing it’s consumption of meat products, this chicken stand-in stands tall and owns every delicious bite.
Preheat oven to 450F
1 cup water
1 cup all purpose flour
2 tsp garlic salt
1 large head of cauliflower, washed and divided into roughly equal sized florets.
3/4 cup Franks Hot Sauce
1 tbsp butter, melted
Combine the water, flour, and garlic salt in a bowl and stir until well combined. It will look like paper maché paste- that’s ok…and kinda fun.
Coat the cauliflower pieces with the flour mixture and place on a parchment paper lined baking sheet. Pop it into the oven for 20 minutes.
While the cauliflower is baking, combine the hot sauce and melted butter in a large bowl.
When the cauliflower is golden with browned edges it is done. Pour the steaming florets into your buffalo bowl and toss well to coat. Serve with dip and celery.
1 c. plain Greek yogurt
1/2 cucumber, seeded (cut out the middle) and chopped really finely
salt to taste
1 Tbsp fresh chives, chopped
1 Tbsp fresh dill, chopped
Put everything into a bowl and mix.