I am a girl who loves her boneless buffalo wings, just not all the calories that come with the batter fried chicken. This is a fabulous adaptation of the classic American appetizer. My husband isn’t really a fan of buffalo chicken but he really enjoyed these to my surprise. To be honest, the two of us finished off the entire batch over some Sunday football and I was guilt free! This is a really great appetizer that is not only quick but incredibly easy. Enjoy!
1 head of cauliflower, cut into bite size pieces
1/2 c buttermilk
1/2 c flour
1 tsp garlic salt
1/2 c buffalo sauce (I love Frank’s Red Hot Buffalo Wings Sauce!)
1 tbsp butter, melted
bleu cheese dressing
celery and/or carrots
- Preheat oven to 350º.
- In a large bowl whisk together buttermilk, flour, and garlic salt until smooth. (If the batter seems too thick add more buttermilk a tablespoon at a time. You want it to be slightly thick so that it sticks to the cauliflower. If it is too runny the batter will all drip off while baking.)
- Place the cauliflower into the bowl of batter and gently toss to coat.
- Spread the battered cauliflower out on a greased baking dish making sure to shake off any excess batter.
- Bake for 20–25 minutes turning once until some of the edges turn a nice golden color.
- While the cauliflower is baking combine the buffalo sauce and melted butter in a small bowl.
- Remove the cauliflower from the oven and drizzle the buffalo sauce mixture over the top and toss to coat.
- Return the cauliflower to the oven and bake for an additional 5–10 minutes.
- Remove the finished cauliflower from the oven and plate with some fresh veggies and a side of bleu cheese dressing.
Note (added 01/13/14): Many people have asked about the texture. The batter becomes more like a soft breading on the outside rather than crispy. To get a crispy texture try frying the battered cauliflower. And be sure to shake of excess batter as you place it on the baking sheet so that the cauliflower is lightly coated.