. . . and easy and addictive appetizer!
FOR THE CAULIFLOWER BUFFALO WINGS:
1/2 cup white whole wheat flour (or swap additional all purpose flour)
1/2 cup all purpose flour
2 teaspoons garlic powder
7 cups cauliflower florets (about 24 ounces)
3/4 cup Buffalo wing sauce (I used Frank’s)
1 tablespoon unsalted butter
FOR THE BLUE CHEESE AVOCADO DIP:
1 medium ripe Hass avocado, pitted and diced
1/2 cup non-fat plain Greek yogurt
1 clove minced garlic
2 teaspoons fresh lemon juice
1/4 teaspoon black pepper
2-4 tablespoons crumbled blue cheese, to taste
Preheat the oven to 450 degrees F. Line a large baking sheet with foil, then coat with non-stick spray.
In a large bowl, stir together the white whole wheat flour, all purpose flour, and garlic powder. Pour in 1 cup of water, then stir until smooth. Add the cauliflower to the bowl, then toss to coat.
Spread the cauliflower in a single layer on the prepared baking sheet, shaking off any excess batter. Spread the cauliflower out so that the florets do not touch. Bake until lightly browned, 18-20 minutes.
Meanwhile, in a small saucepan, combine the Buffalo sauce and butter over medium low heat. Stir until the butter melts, then set aside.
Once the cauliflower has finished baking, remove it from the oven and pour the buffalo sauce over the top, using the entire saucepan. Toss to coat, using a spatula if the cauliflower is too hot so that you don’t burn your fingers. Return the cauliflower to the oven, then bake for 5 additional minutes, watching carefully so that the sauce does not brown too much on the outside. Serve hot with the Blue Cheese Avocado Dip.
For the Blue Cheese Avocado Dip: mash the avocados in a medium bowl with the Greek yogurt, garlic, lemon juice, and pepper. Add 2 tablespoons blue cheese and stir to incorporate, the taste, adding extra blue cheese as desired. Cover and refrigerate until ready to serve.