Live Naturally Magazine
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Export date: Tue Sep 21 3:58:23 2021 / +0000 GMT



Buffalo-Roasted Cauliflower & Broccoli Florets

 

Buffalo-Roasted Cauliflower & Broccoli Florets

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.

  • 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
  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.