Buffalo Cauliflower (LID)

LID Buffalo Cauliflower

When I’m not on LID I make this recipe with butter, but it’s just was good with the Earth Balance Soy Free Spread. Frank’s and Texas Pete hot sauces are both LID-safe (of course, always check ingredient list, as ingredients can change). Alternatively, you can use the Buffalo sauce on baked chicken wings (just make sure that the chicken wings have not been injected with a salt solution….ask the butcher).

Buffalo Cauliflower

1 head cauliflower, wash and dried, separated into florets
1/2 cup flour
1/2 cup water
pinch of non-iodized salt (I use Morton’s Coarse Kosher Salt)
1 tablespoon oil

1/4 cup Frank’s Red Hot Originial Cayenne Pepper Sauce (Texas Pete is also LID-safe)
2 tablespoons Earth Balance Soy Free Spread, melted
pinch of non-iodized salt

Preheat the oven to 450° F. Spray a baking sheet with cooking spray and set aside.

Combine the flour, water, and non-iodized salt in a large bowl. Add the cauliflower florets and mix to coat. Using tongs, place the battered cauliflower on the prepared baking sheet. Throw out any left-over batter. Bake at 450° F for 20 minutes or until the batter becomes crispy and golden. I flip the cauliflower halfway so that it browns evenly.

Meanwhile, combine melted Earth Balance Soy Free Spread, Frank’s hot sauce, and non-iodized salt in a large bowl. When the cauliflower is done baking, add it to the sauce and toss to coat. Serve immediately.

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