There's nothing quite like a long weekend to make the first week of class seem so much better. A Thursday night girls' Airing of Grievances doesn't hurt either. There's seriously something therapeutic about griping over coffee. You should try it sometime.
You should also try some of this buffalo "chicken". It's got the mouthwatering taste of the diet-destroying chicken wings, but cauliflower replaces the calories.
My sister originally saw this recipe and sent it to me. She said something like: "This is really weird. It might even be weird enough that you might like it." She was pretty much right. But, it wasn't just good, it was amazing. There's not even a hint of cauliflower flavor left once you slather it with buffalo sauce. And, the buttermilk batter completes it perfectly. This will surely become a new staple in our house.
Vegetarian Buffalo "Chicken"
Recipe adapted from The Curvy Carrot
- 1 tbsp white vinegar
- 1 c minus 1 tbsp milk
- 1 regular head of cauliflower (or half of a large head)
- 1 c all purpose flour
- 1 1/2 tsp garlic powder
- 1 c buffalo sauce
- 1 tbsp butter, melted
Add the flour and garlic powder to the vinegar/milk mixture. Whisk everything together to form the batter. Having some small flour lumps is fine. Drop the cauliflower pieces in batches into the batter. Mix it gently to coat them, drain off the excess batter, and place the cauliflower in a glass baking dish. Repeat those steps until all of the cauliflower has been coated. Bake the cauliflower for about 15 minutes, until it has just barely started to brown.
While the cauliflower is baking, mix together the buffalo sauce and melted butter in a small bowl. When you take the cauliflower out of the oven, pour the buffalo sauce over it. Gently mix the cauliflower, so that it is coated with sauce. Put it back in the oven to bake an additional five minutes. Remove from the oven and serve warm with ranch dressing or blue cheese.