Tasty Buffalo Cauliflower Recipe (made for gameday)
At this point, you have probably already replaced a plethora of your favorite carbs with cauliflower. And truth be told, I am kind of digging this new trend. Being a huge fan of cauliflower already, making this a staple in my diet wasn’t all that difficult.
While it’s typically good advice to “stay away from white foods,” cauliflower is one of the big exceptions to the “rule.” (And there are others.) Despite being naturally white, cauliflower is oh so good for you. But did you know there are other colors of cauliflower?
- White: Your average, tasty, always-got-your-back cauliflower
- Orange: Similar to the white but with 25% more vitamin A!
- Green (aka Romanesco or “broccocauli”): Perhaps one of the most beautiful vegetables you’ll ever eat due to its lovely spirals.
- Purple: While it’s similar to the white version, purple cauliflower also provides anthocyanins, a potent phytochemical that gives it its purple color (and is also found in purple cabbage and red wine).
Health Benefits of Cauliflower
Cauliflower can be found throughout the year at most grocery stores. While many of us tend to eat only the florets, it’s also safe to consume the stems and leaves. As part of the cruciferous family (which also includes kale, broccoli, cabbage, collard greens, Brussels sprouts, and broccoli), cauliflower can be enjoyed both raw or cooked. Either way, it provides an array of health benefits.
For example, it’s loaded with antioxidants like vitamin C and even has properties that promote healthy inflammation. It’s also a solid source of vitamin K, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, manganese, and it even provides protein. I guess you could say it has cauli-power.
Fun facts about cauliflower:
- It’s a rich source of fiber and vitamins.
- The nutrients it provides may help boost bone strength and cardiovascular health.
- Because it’s a rich source of vitamin K, large amounts aren’t recommended for people who use blood thinners.
The Versatility of Cauliflower
One of the best things about cauliflower is how versatile it is. I have used cauliflower to take the place of broccoli, potatoes, bread, rice, and even meat in various recipes, often increasing nutrient density while cutting calories. So, for all my vegetarian friends who miss foods like chicken wings, you can satisfy your cravings with this one.
Using the same sauce I would typically use on chicken wings, I tossed in some cauliflower. I kid you not—you won’t know the difference between the original and this healthy cauliflower recipe! Blindfold your family and ask them to take a bite. Do it and then come back and let me know the outcome.
- 6 cups cauliflower florets
- 2 tsp garlic powder
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp butter melted
- ¾ cup hot sauce
- Preheat oven to 450 degrees F.
- Spray a baking sheet with nonstick spray and set aside.
- Mix the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.
- Add the cauliflower florets into a large gallon-sized bag and pour the buffalo sauce into the bag.
- Shake until the cauliflower florets are well coated. Then spread them on a baking sheet.
- Bake for 20 minutes.
- Serve with ranch or blue cheese dressing and some fresh, crisp celery.