Buffalo Cauliflower Bites
A healthy alternative to chicken wings that is gluten-free and vegetarian, this recipe uses cauliflower that is grilled to be tender on the inside and crispy on the outside. You can serve these up on game day for everyone who can appreciate that they are lower in fat, higher in fiber, and not fried. To make this vegan, use vegan butter.
HACK IT: Instead of making your own Buffalo sauce, you can use an already-made Buffalo sauce from the grocery store. There are even creamy Buffalo sauces you can buy.
Ingredients
- 2 heads cauliflower, cut into florets
- Extra-virgin olive oil
- 1/8 teaspoon garlic powder
- 1 teaspoon salt
- Freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter, sliced
- 1 cup hot sauce
- 2 heads cauliflower, trimmed, cut in 2-inch florets
- 1 1/2 cups water, divided
- 1 1/2 cups cornstarch
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 eggs
- 1/3 cup buffalo wing sauce
- Grill Grate
Instructions
Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to LO, and set the time to 15 minutes. Select START/STOP to begin preheating.
Step 2
While the unit is preheating, put the cauliflower in a large bowl and drizzle with olive oil. Toss to coat, then season with the garlic powder, salt, and pepper. Toss to mix.
Step 3
When the unit beeps to signify it has preheated, place the florets on the Grill Grate. Close the hood and cook for 7 minutes.
Step 4
After 7 minutes, open the hood and flip and mix the florets. Close the hood and cook for 5 minutes.
Step 5
After 5 minutes, open the hood and use grill mitts to remove the Grill Grate and cauliflower. Add the butter and hot sauce to the Cooking Pot. If you want the cauliflower a little more grilled, place the Grill Grate back in the unit. Either way, close the hood and cook for 3 minutes more.
Step 6
When cooking is complete, transfer the cauliflower to a large bowl. Pour the Buffalo sauce over the florets and toss. Serve alone or with ranch dressing, carrots, and celery sticks.
Step 1
Place cauliflower and 1/2 cup water into the pot. Assemble pressure lid, making sure the PRESSURE RELEASE valve is in the SEAL position.
Step 2
Select PRESSURE and set to LOW. Set time to 2 minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, quick release the pressure by turning the PRESSURE RELEASE valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Drain cauliflower and chill in refrigerator until cooled, about 10 minutes.
Step 4
Whisk together cornstarch, flour, baking powder, garlic powder, onion powder, salt, and pepper. Whisk in eggs and 1 cup water until batter is smooth. Add chilled cauliflower to bowl with batter and gently toss until well coated. Transfer coated cauliflower to baking sheet and chill in freezer for 20 minutes.
Step 5
Close crisping lid. Preheat the unit by selecting AIR CRISP, setting the temperature to 360°F, and setting the time to 5 minutes.
Step 6
Meanwhile, arrange half the cauliflower in an even layer in the bottom of the Cook & Crisp™ Basket. After 5 minutes, place basket into the pot.
Step 7
Close crisping lid. Select AIR CRISP, set temperature to 360°F, and set time to 20 minutes. Select START/STOP to begin. When first batch of cauliflower is crisp and golden, transfer to a bowl. Repeat with remaining chilled cauliflower.
Step 8
When cooking is complete, microwave wing sauce for 30 seconds, then toss with cooked cauliflower. Serve immediately.