Here is a FUN vegetarian version of Buffalo wings. It totally satisfies that BUFFALO WING cravings...
In this recipe baked cauliflower florets are covered in a healthier version of Buffalo sauce that has the same tangy, spicy flavor and paired it with a two-ingredient blue cheese sauce.
Total Time: 55 min. Prep Time: 20 min. Cooking Time: 35 min. Yield: 6 servings, approximately ¾ cup Bites and 3 Tbsp. Sauce each
Ingredients: ½ cup low-fat (1%) plain yogurt 2 Tbsp. crumbled blue cheese Nonstick cooking spray 6 cups cauliflower florets ½ tsp. sea salt (or Himalayan salt), divided use ½ cup hot pepper sauce ⅓ cup rice vinegar 1 Tbsp. cornstarch, gluten-free (preferably GMO free) 2 tsp. ground chili powder ¼ tsp. ground smoked paprika ½ tsp. garlic powder ½ tsp. onion powder 1 tsp. pure maple syrup 1 tsp. olive oil
Preparation: 1. Preheat oven to 350° F. 2. Combine yogurt and cheese in a small bowl; mix well. Refrigerate until needed. 3. Lightly coat large baking sheet with spray. 4. Place cauliflower florets on baking sheet. Coat cauliflower lightly with spray. Season evenly with ¼ tsp. salt. 5. Bake for 20 minutes, or until tender-crisp. 6. While cauliflower is baking, combine hot sauce, rice vinegar, and cornstarch in medium saucepan; whisk until cornstarch is dissolved. 7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil, and remaining ¼ tsp. salt; whisk to blend. 8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes, or until thickened. Set aside. 9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well. 10. Return cauliflower to oven. Bake for 5 minutes. 11. Serve hot with sauce.
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