Cooking In College: Buffalo cauliflower serves up a new take on veggies
Who says you need meat to enjoy spicy food with the word “buffalo” in it?
Sure, there are chicken substitutes and other vegetarian-friendly alternatives, but why not try spicing up something more unique, such as boring cauliflower?
Buffalo cauliflower is hot, delicious and easy to make. Preheat the oven to 400 degrees. Take one head of cauliflower and cut it into florets — cut the leaves and stem off the cauliflower head and slice the branches of the head into smaller, sliced broccoli-shaped pieces. Then toss the florets with a mixture of a tablespoon of vegetable oil, salt and pepper to taste. Arrange the florets onto a baking sheet in a single layer. Put the sheet into the oven and bake for 20- 30 minutes or until the florets are lightly browned.
When the florets are done baking, toss them in a bowl with 1/4 cup hot sauce of your choosing (Tabasco brand Buffalo-Style Hot Sauce is perfect for the recipe) and a tablespoon of butter. Mix until all florets are completely coated, and then serve with either blue cheese or ranch dressing and a side of celery.
While this dish won’t serve well as a meal on its own, it makes a fantastic snack for get-togethers and a unique side with dinner.
It’s one way to get the kids to eat their vegetables, at least.
1 head cauliflower, cut into florets
1 tablespoon vegetable oil
salt and pepper to taste
1/4 cup hot sauce
1 tablespoon butter, melted
blue cheese or ranch dressing (optional)
celery stick (optional)