Mock buffalo wings made with cauliflower florets. Serve with celery sticks… Enjoy!
Ingredients
Blue Cheese Dip
- ¼ cup blue cheese salad dressing
- ¼ cup sour cream
- 1 pinch ground black pepper
- cooking spray
- 1/3 cup Buffalo wing sauce (such as Frank's®)
- 3 tablespoons mayonnaise
- 1 large egg
- 6 cups cauliflower florets
- 1 ½ cups garlic croutons
- ¼ cup grated Parmesan cheese
Directions
Step 1
Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
Step 2
Whisk wing sauce, mayonnaise, and egg together in a large bowl. Toss cauliflower florets in the sauce mixture to coat completely. Spread cauliflower out on baking sheet.
Step 3
Pulse croutons into fine crumbs in a food processor. Add Parmesan cheese and mix to combine. Sprinkle crouton and cheese mixture over cauliflower.
Step 4
Bake in the preheated oven until cauliflower is golden brown and tender, about 15 minutes. Let sit before removing from baking sheet, about 5 minutes.
Step 5
Mix blue cheese dressing with sour cream and black pepper to make dip. Serve dip alongside cauliflower.
Cook’s Note:
Use low-fat sour cream if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 121 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat2g | 12% |
Cholesterol23mg | 8% |
Sodium364mg | 16% |
Total Carbohydrate8g | 3% |
Dietary Fiber2g | 5% |
Total Sugars2g | |
Protein3g | |
Vitamin C23mg | 117% |
Calcium43mg | 3% |
Iron1mg | 3% |
Potassium177mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Soup Loving Nicole
- 9 years ago
I didn’t see the note about serving with celery sticks until it was too late. That would have been a nice addition but this was still really good. The one and only negative thing I have to say about it is that between the croutons, wing sauce, mayo, and parm it was a tad too salty. Other than that, this was perfect. Thanks for sharing!
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- by: Tracey Ferrari Posner
- 8 years ago
Absolutely Delicious! I took this recipe and made it to a T. My method was just a a little different. All I did was coat the florets with the mixture and scatter them onto a half sheet pan with a medium gauge rack on it. Because there was a lot of liquid that drained through, I dumped the mixture back into my bowl using it to put half of the florets back in while I used a plastic zip lock bag to coat the first batch in the crumbs. I used half of the crumbs for the first batch, then the other half for the second batch. I just drained the 2nd batch of florets before putting them in the ziplock.
Once I put them onto the rack, I made sure they were flat and let them bake for 15 minutes. When the 15 minutes were up, I switched the oven to broil, high and let it broil for 5 minutes.
The result was a perfectly breaded and crispy morsel of AMAZING! I WILL be making this over and over again! Oh my word! These are so good! -
- by: Ad-Lib Cook
- 8 years ago
If you like buffalo dip flavor, these are a great alternative to the whole deep frying and chicken skin. I tweeked Step 3 to dip the cauliflower in the bread crumb mixture and I baked longer than stated to make sure the coating was crisp. I usually am not one of those ‘take a picture of my food’ people, but I did it for this dish! Would I make it again? Oh yeah!
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- by: Cait
- 8 years ago
Actually, I have not made it, but I plan to. I have 1 little comment re not crispy enough. Check the temp on your range. It may not be really 450. When I make roasted C (which I do all the time), my C is crispy. I make it with Italian dressing. They eat it all..pps. The heads of C we’ve been getting lately are the size of soccer balls!
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- by: Nursejanice
- 8 years ago
I made it twice so far.
I have not made the blue cheese dressing aspect of the recipe. I lazily stick with store bought ranch dressing.
The fist time I made the recipe I followed the directions.
The second time I reduced the mayonnaise by 1 tablespoon to bring out more of the buffalo sauce flavor/spice. I used cornbread bread crumbs in place of croutons. I also cook them longer, maybe about 25-30 minutes, till they are golden brown.
I really enjoy this recipe. Thank you -
- by: Cookin'mom
- 8 years ago
When you’re craving wings and don’t want the fat or are a vegetarian – this is a great alternative snack! I altered the recipe slightly by using panko instead of the croutons and I used ranch instead of blue cheese which was tasty as a dipping sauce as well. If you like your “wings” spicy, I would add a little more hot sauce. I also left the cauliflower in the oven about 5-10 minutes longer (or until they were golden brown). The results were very good!
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- by: Cindy Chasteen
- 7 years ago
It’s a shame because there is a restaurant in town that serves these and I was really looking forward to making them myself. I followed the directions to a T and though the flavor was nice, they had a soggy limp consistency which took away much of the appeal to this dish. I plan to try it once more in case I slipped up somewhere without realizing it but if the results are the same, I won’t repeat this one again.
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- by: Nelli7h
- 7 years ago
Made this for my boss lady,,, always looking for inventive way to serve cauliflower… that said ..it became her dinner… one change was as I had no croutons I used plain bread crumbs with 1/4 tsp easy of garlic powder, onion powder and sea salt and a dash of cayenne pepper..also baked on parchment and for extra 10 minutes..add recipe to my definite make again list
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- by: Whitneyeholmes
- 7 years ago
Turned out delicious! To be honest I didn’t really measure the sauce. I just eyeballed it, I like spice so I added extra Franks. I used Panko bread crumbs with some garlic, onion, and a hearty dash of chili powder. Like other reviews I cooked them about 10 minutes long than stated in the recipe. They have a great flavor, nice kick and a crispy outside. I’m going to experiment with different methods to make them even more crispy, but for now I just had to keep from eating them all.
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- by: Lydia La Mar
- 7 years ago
These were really good! I didn?t measure out the Italian croutons I crushed or the Parmesan cheese, but it still turned out great. Instead of sprinkling the bread crumb mixture I tossed the cauliflower in them. It didn?t full coat them or stay on completely so when putting them on the baking sheet I had to use a fork to scoop and spread it back onto the cauliflower. Next time I?ll try sprinkling the mixture instead. Definitely a great snack and didn?t even need the dipping sauce to make the dish good.
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- by: KRABALAIS
- 6 years ago
I had one head organic cauliflower. I did not have buffalo sauce so I used about 1/4+ hot sauce, about 1 T Earth Balance, soy free butter, and about 1/4 cup + ketchup. Then used the mayo & egg. Instead of croutons, I used gluten free plain bread crumbs, garlic powder and asiago cheese (grated) – it was what I had. Then had a simple, organic ranch and dairy free Daiya blue cheese dressing (was out of sour cream etc). Tastes amazing!!! Will definitely make again!!!
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- by: Maria
- 6 years ago
Only thing I changed was used Italian bread crumbs instead of the garlic croutons because my husband cannot eat garlic. Maybe that would have made the difference but I thought that this was just OK. I did not measure the cauliflower just used 1 medium sized head. I had lots of breading left over even though I already decreased the amount of bread crumbs to 1 cup. The cauliflower did not get crispy but it was tasty. I did pour more wing sauce over the cauliflower as I was eating it. I may make this again.
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- by: Jesspet
- 6 years ago
I did change a few things: added vegetarian “chicken” broth power to the mixture of mayo, egg, and hot sauce ( more than stated) and rubbed the coating into the cauliflower with my hands. Next, it all went into a bag with panko. The crumbs stuck better then any other method I’ve tried. I cooked them in the air fryer for about 8 to 10 at 380 – 400. We dipped them in ranch because that’s what I had. They were spicy and the coating was crunchy. This is the best buffalo cauliflower I have ever made.
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- by: Kelaiah Doby
- 6 years ago
Delicious! I skipped the mayo, unnecessary fat. Mixing the buffalo sauce with one egg worked great. The croutons and Parmesan were a brilliant touch, everyone at work was drooling over these. Next time I make them I?ll probably add water to the sauce, as it ended up being a bit salty for my taste, or I just won?t submerge the full leaflets into the buffalo sauce. Other than that, absolutely delicious!
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- by: Salsmalo
- 5 years ago
This was delicious! After reading reviews, this is how I made them: mixed Sweet Baby Ray?s buffalo wings sauce and one egg (no mayo). Put all florets in sauce mixture and stirred to coat. Placed about 1/2 cup plain bread crumbs and 1/4 cup Parmesan cheese in zip-lock bag, added coated florets, and shook bag. Cooked these in a preheated air fryer for 10 minutes (gently shaking basket after 5 minutes) at 400 degrees. Served with celery sticks and Ranch dressing for dipping. My meat-eaters in the family enjoyed them and I will make again!
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- by: Vegasaur
- 4 years ago
Thank you sooo much for this recipe! It seems so simple but sometimes you just need the basics to give you the boost. Made 3 times now almost exactly like the recipe, however I added a few tablespoons of olive oil into the mixture, left out the bread crumbs (for Keto wifey), and added parmigiana right to mixture. Also added a few shakes of Frank?s red hot dry. Stir/whipped all together with a good fork and then tossed cauliflower in a bowl until fully coated. She loves it! For dip, I took sour cream and added a few healthy shakes of dried dill and just a few wee shakes of salt.. Yum!
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- by: Dan D
- 3 years ago
Great way to have cauliflower and really not that hard to make with this recipe. I had to tweak this with gluten free bread crumbs for my wife and they still came out great. I like spreading the bread crumbs over top after they are laying on the pan because I like when not all the cauliflower is covered. I will definitely be adding this to the regular rotation.
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