Buffalocauliflowertots Recipes

BUFFALO CAULIFLOWER FLORETS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
• 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.
• Pulse croutons into fine crumbs in a food processor. Add Parmesan cheese and mix to combine. Sprinkle crouton and cheese mixture over cauliflower.
• 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.
• Mix blue cheese dressing with sour cream and black pepper to make dip. Serve dip alongside cauliflower.

BAKED BUFFALO CAULIFLOWER TOTS

Steps:

• For the blue cheese sauce: Whisk together the yogurt, mayonnaise, lemon juice, milk, Worcestershire and cayenne in a medium bowl until smooth. Gently stir in the blue cheese. Season with 1/2 teaspoon salt and pepper to taste. Refrigerate overnight or up to 3 days, covered, to let the flavors develop.
• For the cauliflower tots: Position an oven rack at the top of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
• Heat the oil in a large skillet over medium-high heat. Add the onion, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
• Remove and discard the outer leaves and core of the cauliflower. Separate the heads into large florets, and trim away most of the stems. Process half the florets in a food processor until very finely chopped, almost a paste. Transfer to a large bowl. Repeat with the remaining florets.
• Lay out a large double layer of cheesecloth, and put the cauliflower paste in the middle. Gather up the sides into a bundle. Hold the bundle over the sink, and squeeze out as much of the liquid as you possibly can (there will be a fair amount). Put the remaining cauliflower back into the bowl (it should be fairly dry now).
• Add the browned onion, almond meal, egg whites, hot sauce, 2 teaspoons salt and cayenne to the cauliflower, and work together with your hands until combined and the mixture holds together when squeezed.
• Scoop out even tablespoonfuls of the cauliflower mixture. Roll each into a ball, shape into a squared-off tot shape and place on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated up to overnight.)
• Pulse the rice cereal in the food processor until finely ground, then transfer it to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet (with rack) on your work surface. Dip each tot in the egg wash, letting the excess liquid drip off, then roll in the cereal to fully coat and place on the baking sheet. (To avoid a mess, designate one hand for the dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (The unsprayed breaded tots can be frozen on a parchment-lined baking sheet until solid, about 2 hours, then transferred to a large freezer bag and frozen for up to 1 month.)
• Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Shake some hot sauce on top. Serve with the blue cheese sauce. (If baking the tots from frozen, coat with cooking spray and bake for until golden brown outside and hot inside, 15 to 20 minutes.)

BUFFALO CAULIFLOWER TOTS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray. Set aside.
• If using whole cauliflower, remove the outer leaves and core. Cut into large chunks and add half to a food processor. Plus until finely chopped, and becomes almost like a paste. Transfer to a bowl, and continue chopping the rest of the cauliflower in the same way. If using just the stalks of cauliflower you've saved, chop up the stalks and proceed as directed.
• Once all of the cauliflower has been chopped up, transfer it onto several layers of cheesecloth, bundle up and then squeeze all of the moisture out of it, as much as you possibly can. Transfer to a large bowl, and set aside.
• Set a frying pan over medium-high heat with the oil. Once hot, add in the onions and cook until softened, about 5 minutes. Allow to cool and then add into the bowl with the cauliflower.
• Add in the almond flour, egg whites, teaspoon hot sauce, salt, and cayenne pepper, stirring until well combined.
• Using a small ice cream scoop, or a tablespoon measuring spoon, portion out a bit of the mixture onto your hands and shape into a tot, placing onto the prepared baking sheet. Spray them all with cooking spray and bake for 8 minutes. Flip over and continue cooking for another 8 minutes or until golden brown and crispy.
• Toss the cooked tots with hot sauce and transfer to a serving dish. Serve with ranch or blue cheese dressing on the side for dipping.

BAKED CAULIFLOWER TOTS

Steps:

• Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
• Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
• Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.
• Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)
• Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)
• Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.

BUFFALO CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• Cut the head of cauliflower in half. Pluck bite-sized florets from each half. Trim bottoms of florets as necessary.
• In a medium bowl, mix the batter ingredients.
• Add cauliflower to the batter. Stir so each floret is fully coated.
• Line a baking sheet with parchment paper. Spread cauliflower florets on the baking sheet and drizzle with olive oil.
• Bake for 20 minutes.
• Remove the cauliflower from the oven and toss with buffalo sauce.
• Return cauliflower to oven and bake for an additional 10 minutes until browned to your liking.
• Enjoy!

BUFFALO CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
• Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
• Enjoy!

BUFFALO CAULIFLOWER

Steps:

• Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)
• In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.
• As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.
• Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.
• Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.
• Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

BAKED BUFFALO CAULIFLOWER BITES

Steps:

• To make the sauce, combine the sour cream, blue cheese, whole milk, garlic powder, onion powder, and salt in a medium bowl. Cover with plastic wrap and transfer to the refrigerator until serving.
• Preheat the oven to 450 degrees. Line a baking sheet with parchment or foil and set aside.
• In a medium bowl, add the whole milk, beer, all-purpose flour, garlic powder, onion powder, baking powder, and salt; mix until everything is just combined, being sure to not overmix.
• Dip each cauliflower floret into the batter, allowing any excess to run off, and transfer to the baking sheet. Repeat dipping process until you've worked your way through all of the florets.
• Spray the tops of the florets with cooking spray; this will help with the crisp factor. Transfer the baking sheet to the oven and bake for 15 to 20 minutes, until the tops are lightly golden brown.
• Meanwhile, in a medium saucepan, melt the butter and pour in the Buffalo wing sauce. Mix until combined. Remove the cauliflower from the oven and drizzle half of the sauce atop the florets. Return the cauliflower to the oven and bake for an additional 5 minutes.
• Using a pair of tongs, add the cauliflower florets to the saucepan with the Buffalo mixture and gently toss, until all of the florets are completely coated in sauce.
• Transfer to a large plate and serve alongside the dipping sauce and freshly cut celery.

CAULIFLOWER TOTS

Steps:

• Clean and trim the cauliflower, adding the florets to a microwave safe bowl.
• Add the cream and butter to the bowl.
• Microwave for 5 minutes.
• Add the cauliflower and cheese to a magic bullet or food processor and blend until still chunky - kind of like a cooked oatmeal consistency. Season with salt and pepper.
• Chill for at least half an hour.
• Whip the egg whites to a stiff peak. Fold 1/3 of the egg whites into the cauliflower mixture to lighten it up. Then fold the cauliflower mixture into the rest of the egg whites and gently mix until combined.
• For best results, chill for another half hour or they won't hold their shape as well.
• Fit a pastry bag with a round or star tube with about a 3/4 inch opening. Spray the inside of the bag with nonstick spray.
• Gently squeeze out 1 inch sections onto a greased cookie sheet, cutting with a butter knife as you go.
• When finished, bake in a 375 degree oven for 10-12 minutes (or longer if you're skipping the frying) until puffed and slightly browned. Remove from the oven and serve - or heat 1/4 inch of oil in a saute pan and when it's very hot add the tots. It doesn't need long, a minute per side to turn them golden brown and crispy. Serve immediately.