This buffalo cauliflower dish can be made into anything! A side dish, an appetizer, or an entree. I add eggs with it for breakfast, toss it with grilled shrimp or chicken for lunch or dinner, and even put it in #meatlessmonday tacos!
Serving Size 1/4
Servings 4
- Amount Per Serving
- Calories 230
- % Daily Value *
- Total Fat 9.75g15%
- Total Carbohydrate 21g8%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the oven to 400 degrees F and spray a 9x13 casserole dish with some cooking oil to lightly grease. Cut cauliflower into florets big enough to eat with your fingers 😉 and place them into a bowl.
Drop the cauliflower into a ziplock bag + pour the bottle of buffalo sauce inside. Zip. Shake, shake, shake it up! Pour it into the baking dish.
Chop the scallions + pour over the top. Bake for 20-25 minutes.
Meanwhile, shred the cabbage and remove the lettuce leaves to make them individual “wraps.”
Remove the cauliflower from the oven and let it cool for 5-8 minutes. Serve it with the cabbage + ranch mixed in and use lettuce wraps or individual containers to make this finger food.
Ingredients
Directions
Preheat the oven to 400 degrees F and spray a 9x13 casserole dish with some cooking oil to lightly grease. Cut cauliflower into florets big enough to eat with your fingers 😉 and place them into a bowl.
Drop the cauliflower into a ziplock bag + pour the bottle of buffalo sauce inside. Zip. Shake, shake, shake it up! Pour it into the baking dish.
Chop the scallions + pour over the top. Bake for 20-25 minutes.
Meanwhile, shred the cabbage and remove the lettuce leaves to make them individual “wraps.”
Remove the cauliflower from the oven and let it cool for 5-8 minutes. Serve it with the cabbage + ranch mixed in and use lettuce wraps or individual containers to make this finger food.
