I bet you were thinking this recipe was going to be a chicken wing appetizer, but not so much. Let’s go vegetarian on this one. You are getting a delicious head of cauliflower in your bin next week. I am not sure about you, but I am a HUGE fan (to say the least) of anything wing sauce related. If there was a candy bar dipped in wing sauce, I would eat it…I am sure of it.

There are so many different recipes for cauliflower. You can roasted them, puree them into a mashed potato form, use as a pizza crust and even eat as a lovely cauliflower soup…but still, let’s go with buffalo cauliflower on this with a nice cucumber blue cheese dipping sauce.

Now, if you really feel the need to have some protein, please order some of Pheasant Ridge Farms chicken wings and serve along with the cauliflower. GET CRAZY!

This is certainly a healthier alternative, so dig in!


Buffalo Wild Cauliflower 
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
  • 1 head cauliflower
  • For the batter:
  • Dash of Frank’s Hot Sauce, or whatever kind you like
  • 1/2 cup white rice flour
  • 1/2 cup water
  • Pinch salt

Buffalo Sauce

  • 1/4 cup Frank’s Hot Sauce
  • 1/4 cup canola oil
  • 2 garlic cloves, minced
  • Pinch salt

Cucumber Yogurt Sauce

  • 1 cup Greek yogurt
  • 1/2 cup finely chopped cucumber
  • 1/2 cup crumbled cheese


Preheat oven to 450 degrees. Mix together the batter ingredients in a small bowl. Dip the cauliflower in the batter until coated evenly then place on greased baking sheet. Bake for about 15 minutes or until batter hardens.

Mix together buffalo sauce ingredients in a small bowl. Once the cauliflower are done baking, brush them with the hot sauce mixture and bake again for a few minutes, until cauliflower is crispy.

Remove from oven. You may want to add a bit more sauce. Toss onto a plate and dip-dip away!

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