I am excited to share this creative and healthy recipe from Dr. Janet Brill! If you do not want it spicy, try using less hot sauce. I think the blue cheese yogurt dip is a great idea too.
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Image Source : http://www.peta.org/ |
Ingredients: 1 head of cauliflower
Batter:1 cup of whole wheat flour1 Tablespoon of garlic powder1 cup of milk (you can use almond milk, fat free milk, or any other milk substitute)
Buffalo Hot Sauce:¼ cup of hot sauce¼ cup of tomato sauce (no salt added)1 Tablespoon of red wine vinegar1 tsp of paprika1 Tablespoon of olive oil
Blue Cheese Yogurt Dip:½ cup of nonfat plain Greek yogurt1 Tablespoon of red wine vinegarJuice squeezed from ½ lemon½ tsp of garlic powder½ tsp of black pepper¼ cup of blue cheese (you can substitute with goat cheese or gorgonzola)
Directions:Pre-heat oven to 450 ºF. Line a baking sheet with wax paper. Wash and chop the cauliflower into pieces similar to the size of small chicken wings. In a large size bowl, whisk together the batter ingredients until there are no clumps. Add the cauliflower to the batter and toss until all the pieces of cauliflower are evenly covered with the batter. Place the cauliflower on the baking sheet and place in the oven to cook for 30 minutes.
While the cauliflower is baking, mix all the buffalo hot sauce ingredients together. In a large bowl, toss the baked battered cauliflower and buffalo hot sauce together until the cauliflower is evenly covered with the buffalo hot sauce. Place the cauliflower bake on a new sheet of wax paper and bake for 20 minutes until the cauliflower are crispy. While the cauliflower is baking, mix the Blue Cheese Yogurt Dip ingredients together in a small bowl (keep your dip clumpy or mash up the pieces of cheese to make a smooth dip). Serve the cauliflower immediately with the yogurt dip, and the carrots and celery sticks!Share this:Like this:LikeLoading...Relatedcauliflower,
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