This past weekend I went out to the bars with some friends. Naturally, we ordered food. (You can’t really be friends with me if you don’t like to eat). We got wings, and burgers, and jalapeño poppers, and soft pretzels. It was all awesome and delicious, and went down great with beer.
However, it left me craving that kind of junk food the rest of the weekend. My mouth is watering just thinking about wings—I have a real problem.
Have no fear though; I’m a problem solver. Thus, the creation of the healthy buffalo “wings.”
VEGETARIAN BUFFALO WINGS W/ BLUE CHEESE DIPPING SAUCE
For the “Wings”:
1 head cauliflower
1 c. almond milk or water
1 c. flour
2 tsp garlic pepper seasoning
1 tsp. cayenne pepper
2 tsp. paprika
1 c. buffalo sauce
1 tbsp butter (optional)
For the Blue Cheese Dip:
½ c. sour cream
¼ c. cottage cheese
1 tbs. lemon juice (or more if you want it more tangy)
½ c. blue cheese crumbles
1 tsp. minced garlic
Salt and pepper to taste
For the Blue Cheese Dipping Sauce:
In a blender, combine all of the ingredients and pulse until smooth. Serve right away or store it in the fridge for later use. (Note: taste it and add more or less of whatever you want. Mayo might be a good substitute for the cottage cheese, but it’ll add more calories.)
For the “Wings”:
Preheat the oven to 450 degrees.
First, chop the head of cauliflower into bite-sized pieces. In a mixing bowl, combine the almond milk (or water), flour, and spices. Allow to sit a few minutes before adding the cauliflower so it’ll set up a little bit. You want the batter to stick, so it can’t be too runny.
Toss the bite-sized pieces of cauliflower in the batter. Shake off the excess batter and place on a baking sheet prepared with cooking spray (or butter the tray well). Bake for 20 minutes.
While the cauliflower is baking, prepare the buffalo sauce. You may use the buffalo sauce as-is, or add a tablespoon of butter for a milder flavor.
Remove the cauliflower from the oven and toss in the buffalo sauce. Place the florets back on the baking sheet and bake for another 10 minutes.
Allow to cool slightly, and serve with the blue cheese dipping sauce.
These totally did the trick. I ate so many of them last night it was ridiculous, yet so delicious and I have zero regrets. I’ve always seen recipes that use cauliflower instead of chicken for a slightly healthier appetizer, but I’d never made them before. I had no idea what I was missing out on. (And it’s a great way to sneak in veggies; if you care about that kind of thing.)
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.