Creative Craving Cures: Buffalo Cauliflower Poppers

In an effort to find a way that James might consider giving cauliflower a chance, I decided that any vegetable roasted in spicy, garlic-y, buttery sauce was probably my best chance.  It's basically taking everything that's wonderful about a buffalo wing and applying it a slightly more nutritious vehicle.   Not that I'm knocking wings - I love a good buffalo wing and always will - so much so that I think transposing it's best qualities might convince my significant other to give cauliflower a second chance.  We shall see...


Buffalo Cauliflower Poppers

1 head cauliflower, cleaned and cut into 3/4" bites
1/3 cup all purpose flour (or gluten free)
1 egg
2 tablespoons butter, melted
1 tablespoon white vinegar
1 teaspoon worcestershire saue
3/4 cup Frank's Red Hot Sauce
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1/2 teaspoon chipotle
2 teaspoons kosher salt
7-8 grinds of freshly cracked black pepper
Cooking spray or olive oil in a Misto sprayer

- Preheat oven to 450 degrees
- Beat your egg until it's fluffy and well incorporated
- Lightly coat the cauliflower in the beaten egg
- Combine flour, garlic powder, onion powder, cumin, chipotle, salt and pepper
- Toss cauliflower in the flour mixture and lay the pieces on a baking sheet
- Spray the cauliflower with cooking spray (or olive oil)
- Bake for 25 minutes or until golden brown
- Whisk together hot sauce, worcestershire, vinegar and butter
- Once baked, toss the cauliflower in the sauce and return to the baking sheet
- Bake for 10-15 minutes
- Serve hot (no pun intended) or store in an airtight container for up to 5 days in the refrigerator