Super Bowl Baked Buffalo Cauliflower Bites
Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen. Below, she shares her recipe for buffalo cauliflower bites.
(Photo: Kathryn Budig)
Super Bowl Sunday. The mecca for delicious and not-even-remotely-healthy food. If you can pop it, dip it, or scoop it — game on. We all deserve to indulge, but the problem for me is paying the price afterward. It always seems like a good idea, until my digestive system throws down the yellow flag.
So, what’s a sensitive-tummy-having, dip-loving girl to do?! Get creative, of course.
My slightly healthier offering for this upcoming game: Baked Buffalo Cauliflower Bites. I made these bad boys for last year’s game and they did not disappoint. I even whipped up a dairy-free alternative to the heavy bleu cheese dip that normally accompanies this dish. Fret not — this is still decadent, but it will satiate your veggie friends, as well as those who struggle with the heavy food.
Super Bowl Baked Buffalo Cauliflower Bites
Ingredients:
1 head cauliflower, broken into bite-size pieces
1 cup brown rice flour
1 cup light beer*
2 teaspoons cajun or Slap Ya Mama HOT seasoning
1 teaspoon sea salt
8 tablespoons hot sauce**
2 tablespoons ghee
For dipping sauce:
1 cup Vegenaise (vegan mayo)
1 tablespoon unsweetened coconut or almond milk
1 teaspoon sea salt
2 teaspoons chives
2 teaspoons rosemary
2 teaspoons basil
2 teaspoons thyme
*I used a local white thai beer, but if you want to keep the meal gluten free try using Omission Beer.
**Look for a proper Louisiana hot sauce. I’d avoid anything similar to Tabasco.
Directions:
Preheat oven to 450F. Clean your cauliflower and break it up into bite-size pieces. In a large bowl, whisk together beer, flour, salt, and cajun seasoning. Toss the cauliflower in this mix until evenly coated.
Spray a large non-stick baking sheet with olive or coconut oil. Transfer cauliflower evenly onto the sheet and bake for 10 minutes.
While the cauliflower is baking, melt the ghee and hot sauce (and add a pinch of sea salt for taste.)
Remove the cauliflower from the oven and transfer back into a large bowl with roughly half of your buffalo sauce. Cover the florets evenly, return them to the baking sheet, and bake for another 10-15 minutes.
Blend all of your dip ingredients together and transfer into a small bowl. Serve surrounded by nom-nom buffalo cauliflower and dig in!
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Kathryn Budig is a yoga teacher, author, and the founder of AIM TRUE. Find more healthy recipes on her blog.
