Buffalo Cauliflower Bites
Calories 131 (36% from fat)
Fat 5.3 gram
Saturated Fat 2.6 gram
Trans Fat 0 gram
Chol. 10 mg.
Sodium 291 mg.
Carb. 16 gram
Fiber 0.5 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 4 gram
1/4 cup plain nonfat greek yogurt
2 Tbsp. nonfat buttermilk
1 tsp. fresh chives, chopped
1/4 tsp. dried or fresh dill, chopped
1/4 tsp. garlic powder
Buffalo Cauliflower Ingredients
buttery cooking spray
3/4 cup whole wheat pastry flour
1/2 tsp. garlic powder
1 cup nonfat buttermilk or nonfat milk
1 large head cauliflower (about 1 1/3 pounds), cut into florets (about 6 cups)
1/2 cup hot sauce
1 Tbsp. chopped fresh flat-leaf parsley
When a local restaurant started offering these I knew I wanted to make some for a party, but the chef wouldn’t share his recipe. Fortunately I found this version of the recipe online at MyFitnessPal. They taste so good, even people who don’t like spicy food enjoy them.
1. Mix together the dip ingredients in a bowl, cover and refrigerate until you’re ready to serve.
2. Preheat oven to 425 degrees Fahrenheit. Cover a baking sheet in tinfoil and place a cooking rack on top. Lightly coat the rack with buttery cooking spray.
3. Whisk together the flour, garlic powder and buttermilk (or nonfat milk) in a large mixing bowl.
4. Cut the cauliflower into florets and add it to the flour and buttermilk mixture. Toss the cauliflower or use a pair of tongs to stir it around until they’re all evenly coated. Shake any excess batter of the florets and place them on the prepared rack. Discard remaining batter.
5. Bake the coated florets for 20 minutes. Then remove from the oven and use tongs to place all the florets in a large mixing bowl. Pour the hot sauce over top and use the tongs to turn and coat the cauliflower with the hot sauce.
6. Return the florets to the rack and cook for an additional 10 to 15 minutes, until cauliflower browns on the edges.
7. Place on a serving platter and sprinkle with the parsley. Serve immediately with the dip.
Yield: 6 Servings