A Buffalo Cauliflower Recipe For The Snack Girl Recipe Swap
28 February 7, 2013
Last month, I featured a recipe swap with carrots as the featured vegetable. Thanks so much for sharing your recipes.
Read that post here: Our First Recipe Swap Featuring Carrots & My Favorite Pickled Carrots.
This month, I am hoping we can share cauliflower recipes. I am planning cabbage for March, and I have selected asparagus for April. I can’t wait until April!
Cauliflower is one of the foods that you should eat if you can figure out how to cook it. One of it’s most difficult attributes is that it is bland, so you have to figure out how to season it.
This recipe has a whopping 175% of your daily value of vitamin C and it is very high in vitamin B6. You can't go wrong eating cauliflower.
A reader sent me the suggestion for the recipe below. I had seen some other food blogs before the Super Bowl suggest making crunchy cauliflower with Buffalo wing sauce, but I didn’t get around to trying it.
You know, I think this works as long as you forget about the deep fried chicken that the sauce is usually served with. I did find that I liked it without the sauce better than with it, and I served it with a dash of Kosher salt.
Be very careful with Frank’s Red Hot. Not only is it spicy but there is 340 mg of sodium in one tablespoon. I drizzled it rather than soaking the cauliflower in it.
Here are two other Snack Girl favorites featuring cauliflower:
- See How Easily You Can Turn Cauliflower Into An Awesome Snack
- Love Rice But Want To Cut Calories? Try This
Please share your favorite cauliflower recipes with all of us.
Buffalo Cauliflower Recipe
Makes 3 servings, one cup each
1.5 pounds cauliflower (about ½ large head or one small head)
2 egg whites
⅓ cup panko or other bread crumbs
3 tablespoons Frank’s Red Hot Sauce (optional)
Heat oven to 425 F. Line a rimmed baking sheet with parchment paper.
Core cauliflower and cut into small florets. Beat egg whites with a fork until frothy. Mix egg whites and cauliflower in a bowl until the cauliflower is coated. Add panko and mix until cauliflower is coated with bread crumbs.
Bake for 20 minutes or until cauliflower is crispy. Drizzle on Frank’s Red Hot Sauce and serve.
120 calories, 0.9 g fat, 0.0 g saturated fat, 21.3 g carbohydrates, 6.3 g sugar, 8.5 g protein, 6.2 g fiber, 362 mg sodium, 3 PointsPlus
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