Buffalo-Roasted Cauliflower & Broccoli Florets

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Health-seeking wing lovers and vegetarians alike will clamor for these slightly addictive, spicy morsels of broccoli and cauliflower. Cauliflower and broccoli florets make a fun replacement to chicken wings in this flavorful finger food.

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Description

Buffalo-Roasted Cauliflower Florets
Recipe Type: Appetizer
Author: Kimberly Lord Stewart
Serves: Serves 8-10
Ingredients
  • 1 large broccoli tree (or two smaller stems)
  • 1 small head cauliflower
  • 2 (12-ounce) bottles red wing sauce (We like Frank’s RedHot, because it’s made with natural ingredients.)
  • ½ cup extra-virgin olive oil
  • 2 (8-ounce) boxes seasoned breadcrumbs (regular or gluten-free)
  • Prepared lower-calorie blue cheese dressing
  • Celery sticks
Instructions
  1. Preheat oven to 450°. Line two baking sheets with parchment paper.
  2. Remove stem from broccoli, and core cauliflower. Cut into bite-sized florets. Wash and dry extremely well.
  3. Stir wing sauce and oil in a large bowl. Add vegetables, and stir until well coated.
  4. Place breadcrumbs in a pie plate. Dredge florets in the crumbs a few at a time. Set on baking sheet.
  5. Bake 15–20 minutes, until golden brown.
  6. Place on a serving platter, and serve with blue cheese dressing and celery sticks.

PER SERVING: 308 CAL; 7G PROTEIN; 20G FAT; 28G CARB (5G SUGARS); 1,823MG SODIUM; 5G FIBER

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