Buffalo cauliflower is an easy idea that combines the two concepts of buffalo wings and meatless cooking. If you love spicy food, this should be added to your repertoire. You get the vinegary cayenne-infused flavor delivered to your sinuses by way of this nutritious crunchy vegetable. Also, it’s also super easy.
If you want a finger food type of snack, keep the cauliflower large as florets. You can also cut your cauliflower smaller and mix the finished product into any bowl or side dish.
As a lover of all things spicy, this emerged from my post for Buffalo Roasted Chickpeas. The main difference in this process is that that I’m broiling instead of roasting. The extremely high heat source comes from above.
Buffalo cauliflower doesn’t need spend much time in the oven because you don’t want it too done. Keep it on the middle rack for about 20 minutes, then transfer it to the top rack to achieve a slight char. Not only does your cauliflower remain a little crunchy, but the buffalo sauce thickens as it caramelizes slightly. You can pour this thickened sauce over the finished product … however you choose to eat it.
- Texas Pete wing sauce
- dried parsley flakes
- Preheat your oven to broil.
- Cut your cauliflower into sizes about the size of buffalo wings. Soak them in salt water for a about 20 minutes to cleanse it, then drain.
- In a large bowl, coat the cleaned cauliflower with your desired amount of wing sauce and dried parsley. Let this sit for about 30 minutes, or up to a few hours to marinate more thoroughly.
- Transfer marinated cauliflower to a foil-lined pan. Be sure not to over crowd the pan. If needed, divide your cooking into batches. Each piece of buffalo cauliflower needs room to breathe.
- Cook the cauliflower on the middle rack for 20 to 30 minutes. Then, transfer to the top rack nearest to the flame. Continue cooking for approximately 10 more minutes, or until your desired doneness is achieved.