Buffalo Cauliflower

Talk about a healthy and spicy snack! This take on anything buffalo style takes cauliflower to the next level! These little bites of goodness are also baked and not fried which makes them that much healthier!

Buffalo Cauliflower

buffalo cauliflower


1 head of cauliflower (or 1 bag of cauliflower florets)

For the batter
1/2 cup all purpose flour
1/2 cup water
dash of Frank’s Wing Sauce or Frank’s Original Hot Sauce (or any hot sauce of your choice…I am partial to Sambal chili sauce)
1/4 teaspoon garlic salt
1/4 teaspoon dried onion

For the buffalo sauce
1/4 cup Frank’s Wing Sauce (or any hot sauce of your choice…still partial to Sambal)
3 Tablespoons salted butter, melted
pinch of salt


Preheat the oven to 450 degrees. Line a baking sheet with tin foil and spray with non-stick spray and set aside.

Wash your head of cauliflower and cut into florets. You can make a variety of sizes. Or buy your cauliflower already cut into florets.

In a medium bowl, mix together the batter ingredients. It will be fairly thick.

Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer. Bake for about 15 minutes until the batter just hardens.

In a small bowl, mix together the buffalo sauce ingredients.

Once the cauliflower are done, remove from the oven and brush them with the buffalo sauce. Again, fully and evenly coat each piece.

Put back into the oven and bake for a few more minutes (5-7 minutes), until the sauce has mostly dried and the cauliflower is crispy.

Remove from the oven, let cool, then enjoy!

Recipe source: http://www.persnicketyplates.com/2013/04/buffalo-cauliflower.html


Buffalo Chicken Quinoa with Brussels Sprouts

By far my favorite dish to eat! This is the kind of recipe I will make at least once a month if not twice. I got this recipe off a blog that someone from my high school created. She too loves food so I love her website: http://savoringourtwenties.blogspot.com/2013/07/buffalo-chicken-quinoa-w-brussels.html

So my husband loves spicy food (nothing is ever spicy enough). So the one thing I love about this recipe is that it can be a spicy or as mild as you want depending on how much buffalo sauce you use. I have learned to like things on the spicier side thanks to my husband, but this recipe tops the cake.

The recipe called for blue cheese, but I am not a fan. In fact, I absolutely LOVE goat cheese. So I substituted the blue cheese for the goat cheese. It creates that creamy texture and still helps to cool off your palate from the spiciness of the buffalo sauce. However,  if you like blue cheese, feel free to stick to that.

Buffalo Chicken Quinoa with Brussels Sprouts, Goat Cheese, and Green Onions

Buffalo Chicken Quinoa

1 cup quinoa
2 cups water
3/4 lb boneless, skinless, chicken breast, cut into cubes
1 cup shredded brussels sprouts
1/2 cup goat cheese crumbles
4 green onions, chopped

Dressing/”Buffalo” Sauce
1/2 cup olive oil
1/2 cup hot sauce
1 teaspoon  salt


In a medium pot, combine quinoa and water. Bring to a boil, cover, and then turn heat to low. Cook until all the water is absorbed. It usually says on the quinoa package how long to cook it until.

While the quinoa is cooking, make the buffalo sauce. In a small bowl, combine the olive oil, hot sauce, and salt. I usually use Sambal chile sauce for my  “hot sauce,” so feel free to use any hot sauce you like. Whisk to combine and set aside.

Heat a skillet over medium high heat. Add a tablespoon of olive oil and saute the brussels sprouts until they begin to soften. Place in bowl and set aside. Add chicken to same pan and saute until cooked through. Add half of sauce mix, saute for two minutes and cook the chicken for about 5 minutes or until cooked through. For me, its easier to cook the chicken whole first, then after its cooked through, cut it into cubes.

Add the chicken, green onion, brussels sprouts, along with remainder of dressing to quinoa. Mix thoroughly. If you do not like things spicy, only add a little to no more dressing and taste until you come to your desired spiciness.

Add the goat cheese and half of the green onions. Mix again and serve warm with extra goat cheese crumbles and green onions.

You can also add diced avocado to cut down on the spice as well as to add a creaminess to the dish. You can also substitute the chicken for tofu for a vegetarian twist. Or simply omit the chicken all together.

Recipe source: http://savoringourtwenties.blogspot.com/2013/07/buffalo-chicken-quinoa-w-brussels.html