Buffalo Cauliflower “Wings”

Another Twitter video find when I was hungry…best part?  It’s from www.health.com!

buffalocauliflower

My sister Wendi and I fell in love with these when we went to San Diego and found a sports bar to watch USC football at before going to a Blake Shelton concert last year. I’ve finally found a recipe that comes close to what we had there!

Buffalo Cauliflower “Wings”

  • Preheat oven to 400° F.
  • Wash a Large head of fresh cauliflower (About 1 lb).
  • Remove the outer leaves and stem and then cut to separate the individual florets.
  • Dry the florets and spread out on a cookie sheet lined with foil.
  • Sprinkle florets lightly with salt and pepper.
  • Put sheet in oven and roast for 20 – 25 minutes stirring once.

In a medium bowl combine:

  • 1 TBLS Butter melted
  • 3 TBLS Frank’s Red Hot Sauce (or any kind you like)
  • 1 tsp Vinegar
  • Put roasted cauliflower florets into the bowl and stir with rubber spatula until all florets are coated with sauce.
  • Return coated florets to the cookie sheet.
  • Roast at 400° F for 5-10 minutes more or until cauliflower starts to brown.

Make the dipping sauce:

  • In a small pan over medium-low heat put 2 tsp Olive Oil and 1 clove garlic, minced.
  • Heat until garlic starts to brown.
  • Transfer garlic and olive oil into the mixing container of a blender or Vitamix.
  • Add 1/2 Cup Plain Greek Yogurt.
  • 1/2 Avocado
  • 1 TBLS Parsley
  • 1 TBLS Chives
  • 1 tsp Dill
  • 1/4 tsp Apple Cider Vinegar
  • 1/4 tsp Onion Powder
  • 1/4 tsp Honey
  • Pinch of Salt & Pepper

Blend until well combined.  Transfer to a small serving bowl, cover and refrigerate until ready to serve.  Serve with the dip and ranch dressing on the side.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Creamy Avocado Bomb Sauce

This sauce, found on Pinterest,  could be used on anything from salad, to tacos, quesadillas, taquitos, egg rolls, or just eaten with chips.  The best part is you won’t need to feel guilty, at least about the dip…

  • 1 avocado
  • 1/2 cup plain Greek yogurt
  • 1/2 to 1 jalapeno
  • 3 cloves garlic chopped
  • 1/2 bunch fresh cilantro
  • 1/2 fresh squeezed lime
  • Pinch of salt
  • Freshly ground pepper
  1. Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
  2. Cut lime and avocado in halves. 
  3. Remove the avocado seed
  4. Scoop the avocado from its shell in put into Vitamix or food processor.
  5. Add 1/2 cup plain Greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into Vitamix/food processor. 
  6. If you do not like your dip/dressing super spicy, remove seeds of jalapeno beforehand.
  7. If you want it extra spicy, add an entire jalapeno or substitute a habanero or hotter pepper.
  8. Squeeze 1/2 lime into mix. 
  9. Blend for 3 minutes.
  10. Do a taste test. You may need to add more salt, pepper or lime juice, depending on your personal taste. 
  11. If you would like a thinner sauce, if you are using as salad dressing, add just a touch of water to thin out. Start with a tablespoon and thin a bit at a time.
  12. Blend another 1-2 minutes.
  13. Pour into a sealed container, refrigerate until ready to eat.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood