Tuesday, April 30, 2013

Crispy Baked Buffalo Cauliflower

Happy Tasty Tuesday readers!  Thanks for stopping by on this beautiful spring evening =)    

I am feel really great today.  It was a day full of accomplishment.  I went to the gym, even though I was thinking of resting on my laurels from getting a new personal record on a 5k this weekend (the hubbs also had a PR but also still hit the gym).  Moreover, I had a lovely time with my beloved friend M.  Lastly, I read, cooked, and now I am blogging.  

However, the most surprising thing that happened today was that during a routine doctor's appointment, I was measured for the first time in ages and guess what?   I grew!  I thought I was mere 5 ft and 1/4 " tall when instead I'm a statuesque 5 and 3/4' which means I am basically 5'1!  I know, I know....it is too awesome for words.  I feel tall and invincible even though I think all this means is that on a basketball team made up of smurfs I would be center.   Still, I feel like a miniature giant.

Speaking of sporty things, these faux wings are perfect for watching sports like basketball - it's kind of reminiscent of tail gate food but without the extra calories and fat.  Hope you enjoy them as much as I did (recipe is after the jump).

JUNE UPDATE: My crispy buffalo cauliflower photo is in second place on Food Stories' Photo Contest for the month of June 2013.  Please vote for me!  


Crispy Buffalo Cauliflower (adapted from Prevention RD slightly adapted from An Edible Mosaic via Tasty Kitchen)

  • 1 head cauliflower
  • 1 cup milk
  • 1/2 cup of all purpose flour
  • 3 Tbsp cornstarch
  • 2 tsp garlic powder
  • 1/3 cup of panko breadcrumbs
  • extra-virgin olive oil spray (I used regular EVOO from a Misto)
  • 1 Tbsp of butter
  • 1 Tbsp of water
  • 1/3 cup of Frank's Red Hot Buffalo Sauce
  • Blue cheese/blue cheese dressing for dipping (optional)(not pictured)

  1. Preheat oven to 450 degrees.
  2. Chop cauliflower into florets then set aside.
  3. In a small bowl mix together, milk, flour, cornstarch and garlic powder.  
  4. Dip the cauliflower into the mixture, allowing each piece to drip dry.
  5. Pour Panko into a bowl and dip each piece of cauliflower into the Panko.
  6. Place cauliflower into greased baking sheet.
  7. Spray the tops of the florets with EVOO spray then place into preheated oven.
  8. Bake for 15-18 minutes.
  9. While cauliflower is in the oven, heat and mix final three ingredients.
  10. Remove cauliflower from oven and dip in the Buffalo mixture.  
  11. Enjoy!


  1. Ok this looks Really yummy! So I'm going to have to try this instead of the crappy version of this dish I made another time. I better get some Panko first, though...