I'm going to show you how to make buffalo cauliflower.

This is even healthier than most buffalo cauliflower recipes

because it is baked and not fried.

And I know everyone's like,

buffalo cauliflower is the new healthy hot wings,

but it's not really that healthy if you're deep-frying it.

Right? I don't think so.

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Okay, so I've got some cauliflower

cut up here into florets.

I just wanted to demonstrate, real, real quickly

how I do that, to make them look kinda pretty.

So, you can kinda like break off these big chunks

like that, and then

Of course you could just quarter this

or cut it in half, but to get sort of a more organic look,

cut down through the stem

and then you can break it apart.

And then you don't end up with such flat sides

and each little floret kind of looks a little bit prettier.

So then you can do it again

if you want 'em a little bit smaller.

Ta-da.

So some of these are a little too big.

You want 'em, I mean they're not the size of chicken wings,

of course, 'cause they would take forever to cook.

But you want 'em like a big bite size piece.

So that looks good.

I'm gonna to toss 'em in my big tossin' bowl.

Whoa.

And drizzle these with some melted butter

and some Frank's Red Hot.

This is the thing you have to use for them to be buffaloey.

And the amount that you use depends on how hot you like it.

Y'all know I like a spicy.

So that's couple tablespoons I guess.

And then we're just gonna

toss

to coat.

Whoops, that happens sometimes.

It's okay, party on, man.

Okay, that looks

pretty well done.

For the breading, I gonna just sprinkle these

with a little bit of chickpea flour,

AKA garbanzo bean flour.

You can find this in most stores now

with the specialty flours, like all the gluten-free flours.

This is the Bob's Red Mill brand.

It's probably the easiest to find.

Give it a little toss.

And I tried with several flours, and we just felt,

my testers and I, and by testers I mean my husband

and I,

just felt like the chickpea flour

gives it a nice crunch, and it actually adds

a really nice flavor.

Sort of nutty toastiness.

Okay, so that was just about maybe a half a cup of flour.

You don't want a ton of coating.

You just want a little

light,

light dredge.

And then just put these in a single layer.

Bloop.

And I'm using parchment paper,

but if you don't have parchment,

you can just oil your baking sheet really well.

And just move 'em around

so they're not touchin'.

Now I gonna put these in a 425 degree oven

for 15 to 20 minutes.

Give 'em a little shake or stir about halfway through

just to make sure they're not getting too brown

on the bottom, and then we'll eat

some buffalo cauliflower wings.

Okay, ta-da.

There we have some healthy, baked buffalo cauliflower.

If you want another healthy version of wings,

I did a baked buffalo wings couple years ago,

so I'll put a link to that.

And then if you want to serve these with blue cheese dip,

then I did a video showing you how to do that

in the wedge salad video I made a few weeks back, too.

So I'll put a link to that as well.

I really just kinda like 'em like this.

They get nice and tender, little bit crispy on the outside.

And then you can drizzle 'em

with a little bit more Frank's and butter.

Mmm.

Yeah.

Yeah.

Mmm.

Mmm mmm.

Oh my god, y'all, please try this

The Frank's with the cauliflower, it's so delicious.

I bet even kids would eat this.

I don't know. I don't know your kids.

My kid probably wouldn't, but that's another story.

Thanks so much for watching.

Have a great weekend.

Send me a picture of this if you make it

on Instagram or Facebook or Twitter,

and I will see y'all next week.

Bye-bye.

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