Buffalo Cauliflower Quesadilla Food

BUFFALO CAULIFLOWER WITH BLUE CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
• For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
• Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

BUFFALO CAULIFLOWER

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
• Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.
• Bake in the preheated oven until lightly browned, 20 to 25 minutes.
• Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used.
• Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

BUFFALO CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
• Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
• Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
• Enjoy!

BUFFALO CAULIFLOWER

Steps:

• For the fried cauliflower: Bring 4 quarts of water to a boil in a large pot and salt generously. Fill a large bowl with ice water. Cook the cauliflower in the boiling water until al dente (check the texture), about 5 minutes once the water returns to a boil. Remove the cauliflower from the pot with a slotted spoon and transfer to the ice water bath to stop the cooking. Once the cauliflower has cooled, drain thoroughly. Once dry, transfer the cauliflower to a container and pour the buttermilk over the top. Refrigerate for 2 to 4 hours.
• For the blue cheese fondue: Combine the blue cheese, mayonnaise, sour cream, heavy cream, parsley, garlic, paprika and Worcestershire sauce in a bowl. Whisk to combine and season to taste.
• To fry the cauliflower: Pour enough oil into a deep, heavy pot to come 6 inches up the sides. Heat the oil until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Meanwhile, combine the cornmeal, flour, cornstarch, spicy paprika, granulated garlic and onion, smoked paprika and 2 teaspoons salt in a shallow bowl.
• In batches, remove the cauliflower from the buttermilk, dredge in the cornmeal mixture and fry until golden brown, 3 to 4 minutes. Remove the fried cauliflower from the oil with a slotted spoon and drain on paper towels.
• Combine the hot sauce and melted butter in a large bowl. Toss the fried cauliflower in the Buffalo sauce to coat. Serve with the blue cheese fondue.

BUFFALO CAULIFLOWER QUESADILLA

Steps:

• Season cauliflower with chili powder and garlic powder. In a medium bowl, combine cauliflower with 3 tablespoons of Frank's RedHot. Heat oil in a medium skillet. Add cauliflower and cook, moving periodically, 2-3 minutes or until lightly browned on both sides. Remove cauliflower from heat and add to a medium bowl with chives and remaining 1 tablespoon of Frank's RedHot. Gently combine until the cauliflower is fully coated.
• Spread a thin layer of cream cheese on the tortilla. Add an even layer of cauliflower mixture to half of the tortilla. Sprinkle mozzarella over the whole tortilla. Fold tortilla in half, gently pressing to secure. Heat butter on a nonstick griddle or skillet. Cook quesadilla until golden brown, 1-2 minutes and then flip and cook until golden brown on remaining side. Evenly cut quesadilla into three triangles. Top with a scoop of mashed avocado, a sprinkle of crushed Takis and snipped chives.

BUFFALO CAULIFLOWER

Steps:

• Heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and ½ tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the baking tray and cook for 20-25 mins, turning halfway through, until crisp at the edges.
• Warm the hot sauce, maple syrup and butter in a small pan set over low heat, for 2-3 mins. Liberally brush over the cauliflower and put back in the oven for 8-10 mins.
• For the ranch dip, whisk together the yogurt, mayo, chives, milk and a pinch of salt in a bowl. Serve the with the cauliflower alongside some celery sticks for dipping.