If you like buffalo-style chicken then this recipe is right for you. It is some kind of buffalo veggie – in this case, Buffalo Cauliflower. It is a healthier, low-carb version of this worldly famous dish. These little chunks look and taste fabulous.
Buffalo Cauliflower Recipe
This is a relatively easy dish to make, although the preparations take a little time. Still, there’s nothing difficult involved, and it’s well worth all the effort!
The recipe makes 6 servings. Nutritional value per serving: 225 Calories, 15.6 g Fat, 3.7 g Carbs, 17 g Protein.
Ingredients that you need:
- 4 tablespoons melted grass-fed butter (or ghee)
- ½ cup (120 ml) sugar-free hot pepper sauce
- 1 large head cauliflower (about 2 lbs), cut into bite-sized chunks
- 2 cups (480 ml) crushed pork rinds
- ½ teaspoon organic garlic powder
- freshly ground black pepper to taste – optional
- salt to taste – optional (take into consideration that pork rinds are pretty salty).
At first, preheat the oven to 400 °F (200 °C). Line a baking tray with parchment paper.
Place the melted butter (or ghee) and the hot pepper sauce into a large bowl and mix well.
Add the cauliflower chunks to the bowl. Toss well so that the cauliflower chunks are completely covered with the butter and hot sauce mixture. Then set aside.
Place the crushed pork rinds, garlic powder, salt and pepper (if using) into a shallow bowl. Mix well.
Then dip each cauliflower chunk in the pork rind mixture. Pat gently to help the pork rind mixture stick.
Place the coated cauliflower chunks on a baking tray lined with parchment paper in a single layer so that the chunks are barely touching each other.
Bake in the preheated oven for 20-30 minutes, or until crisp-tender. Let cool 10 minutes, or until the cauliflower reaches a comfortable temperature.
Serve immediately and enjoy!
- Do not overbake: the cauliflower tastes better when al dente.
- Buffalo Cauliflower isn’t suitable for storing: the coating will turn mushy.
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