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Who knew cauliflower was so versatile? I didn’t until the last year or so! You can get the pickiest of eaters to gobble this vegetable down by disguising it like this recipe does or as fried rice or cous cous as I have shared in previous recipes. I’m dying to try this one!

Adeline Alley

In November Julia and I went with friends to one of my favorite neighborhood restaurants, and had one of the best appetizers ever – buffalo cauliflower. I am normally not a huge cauliflower fan – I like it just fine, but it’s never anything I think about making or ordering. This cauliflower was fantastic, and it seemed like it had to be easy to make so I set out to do just that.

In the midst of college football bowl games whip this easy appetizer or side dish up and everyone will love it without the guilt of wings.


Buffalo Cauliflower

(Serves 2-4)

Ingredients:

1 head cauliflower, chopped into florets

1 Tbs. canola oil

1/3 c. Frank’s Red Hot

1 Tbs. butter or Earth Balance

1 Tbs. blue cheese crumbles

Salt and pepper

Directions:

Preheat oven to 400

Toss cauliflower with 1 Tbs. Canola oil

Black pepper and pinch of…

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