When I say buffalo, what do you say? Probably chicken, right? Well, I am here to tell you to say cauliflower instead! When I recently had a hankering for buffalo anything, I decided to make my own seasoning (it’s hard to come by in Germany!) and came across @kitchen_trials recipe online (just omitted the brown sugar, didn’t miss a thing). Didn’t have anything chicken in the fridge, BUT a forage brought up a head of cauliflower. Half an hour later I was having a Grade A snack fest with these Buffalo Cauliflower Poppers. It was a hands down awesome taste experience and made me think: you should totally make these for the Super Bowl! Think how grateful your veggie friends will be! And you could probably convert anybody to vegetarianism with these, honestly, that’s how good they are. I’m still working on a vegan sour cream-esque dip to go with this, so I’ll keep you guys posted! xoxo Donata #gatherandbedonata
Ingredients
½ cup brown sugar (I left this out and didn’t miss it at all)
1 tbsp chili powder
1 tbsp sweet, smoked paprika
1 tbsp cumin
1 tsp cayenne (more if you want it really spicy)
2 tbsp garlic powder
1 tbsp ground mustard powder
2 tbsp kosher salt
1 tbsp black pepper
1 head fresh cauliflower
1/4 cup Extra Virgin Olive Oil
1/4 cup chopped flat leaf parsley (optional)
Instructions
Preheat oven to 425 F (220 C). Remove the leaves from the base of the cauliflower and discard. Cut around the thick stem of the cauliflower with a small paring knife.
Break the cauliflower into large florets with your fingers.
Cut the large florets into smaller ones, also cutting off any stems that are too long. Wash and pat dry. You can also use a salad spinner. The florets have to be very dry or they will get soggy. Place in a large bowl.
Mix all the dry ingredients together. (Save the leftovers in an airtight container for another use.)
In a small bowl, mix together 2 tsp of the buffalo seasoning and the olive oil. Add to the cauliflower and mix through gently using your hands until all the florets are well coated.
Line a baking sheet with parchment paper and spread the cauliflower out evenly in a single layer.
Roast in the oven for 20-25 minutes or until golden brown with crispy edges.
Sprinkle with the parsley if using and serve.
Original Buffalo Spice Rub recipe by Katrina @ kitchentrials.com https://www.kitchentrials.com/2015/04/23/buffalo-spice-rub/
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