Buffalocauliflowertots Recipes

BUFFALO CAULIFLOWER TOTS

Steps:

• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray. Set aside.
• If using whole cauliflower, remove the outer leaves and core. Cut into large chunks and add half to a food processor. Plus until finely chopped, and becomes almost like a paste. Transfer to a bowl, and continue chopping the rest of the cauliflower in the same way. If using just the stalks of cauliflower you've saved, chop up the stalks and proceed as directed.
• Once all of the cauliflower has been chopped up, transfer it onto several layers of cheesecloth, bundle up and then squeeze all of the moisture out of it, as much as you possibly can. Transfer to a large bowl, and set aside.
• Set a frying pan over medium-high heat with the oil. Once hot, add in the onions and cook until softened, about 5 minutes. Allow to cool and then add into the bowl with the cauliflower.
• Add in the almond flour, egg whites, teaspoon hot sauce, salt, and cayenne pepper, stirring until well combined.
• Using a small ice cream scoop, or a tablespoon measuring spoon, portion out a bit of the mixture onto your hands and shape into a tot, placing onto the prepared baking sheet. Spray them all with cooking spray and bake for 8 minutes. Flip over and continue cooking for another 8 minutes or until golden brown and crispy.
• Toss the cooked tots with hot sauce and transfer to a serving dish. Serve with ranch or blue cheese dressing on the side for dipping.

BUFFALO CAULIFLOWER BAKED MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish.
• Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside.
• Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
• Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
• Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.
• Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side.

BUFFALO CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
• Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
• Enjoy!

BAKED CAULIFLOWER TOTS

Steps:

• Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet.
• Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet.
• Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor.
• Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.)
• Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.)
• Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces.

BUFFALO CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
• Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
• Bake in the preheated oven until lightly browned, 20 to 25 minutes.
• Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
• Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

AIR FRYER CAULIFLOWER TOTS

Steps:

• Preheat air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick cooking spray.
• Place as many cauliflower tots in the basket as you can, making sure they do not touch, cooking in batches if necessary.
• Cook in the preheated air fryer for 6 minutes. Pull the basket out, turn tots over, and cook until browned and cooked through, about 3 minutes more.

BUFFALO CAULIFLOWER

Steps:

• For the fried cauliflower: Bring 4 quarts of water to a boil in a large pot and salt generously. Fill a large bowl with ice water. Cook the cauliflower in the boiling water until al dente (check the texture), about 5 minutes once the water returns to a boil. Remove the cauliflower from the pot with a slotted spoon and transfer to the ice water bath to stop the cooking. Once the cauliflower has cooled, drain thoroughly. Once dry, transfer the cauliflower to a container and pour the buttermilk over the top. Refrigerate for 2 to 4 hours.
• For the blue cheese fondue: Combine the blue cheese, mayonnaise, sour cream, heavy cream, parsley, garlic, paprika and Worcestershire sauce in a bowl. Whisk to combine and season to taste.
• To fry the cauliflower: Pour enough oil into a deep, heavy pot to come 6 inches up the sides. Heat the oil until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Meanwhile, combine the cornmeal, flour, cornstarch, spicy paprika, granulated garlic and onion, smoked paprika and 2 teaspoons salt in a shallow bowl.
• In batches, remove the cauliflower from the buttermilk, dredge in the cornmeal mixture and fry until golden brown, 3 to 4 minutes. Remove the fried cauliflower from the oil with a slotted spoon and drain on paper towels.
• Combine the hot sauce and melted butter in a large bowl. Toss the fried cauliflower in the Buffalo sauce to coat. Serve with the blue cheese fondue.