Admittedly Super Bowl can be a major snooze-fest for the non-football fanatics of the world. But for many Americans, Super Bowl Sunday is one of the most exciting events of the year! Along with game day typically comes lots of high calorie treats. Regardless of your love or hate of the sport it is generally a fun food day. The downside…average football fan scarfs down 1,200 calories in tiny bites of food and an abundance of caloric beverages (mainly beer and wine).
In keeping with my past Super Bowl foodie posts, I’ve got another vegetarian recipe that will convert even those veggie hating, meat eaters into advocates.
Who needs chicken when you have roasted cauliflower florets? Seriously, these buffalo cauliflower “wings” are already a hit at my house and prep time is minimal. Only trick is that they are really off-the-hook incredible when served warm, so it is one of those recipes you want to bake at the party. Some of the prep can be done ahead, cauliflower cleaned and tossed in oil, salt and pepper and the sauce prepared. Just bring a platter and if you want to get fancy cut and clean some celery to serve along side. You could certainly add in some ranch dressing for celery dipping, as the buffalo sauce has a good kick to it!
This recipe serves four so plan accordingly – you may want to triple it depending on how many you are serving. Warning: These are as easy to pop in your mouth as popcorn and they won’t last long on the plate. Toss these babies in a smoky, syrupy sauce for a game-day snack that satisfies.
Smokey Buffalo Cauliflower Bites
Ingredients
1 med head cauliflower, chopped into florets
2 TBS olive oil
Salt and pepper, to taste
¼ c balsamic vinegar
2 TBS honey
2 TBS low-sodium soy sauce
1 TBS unsalted butter
1 TBS Sriracha
1 tsp garlic powder
1 tsp liquid smoke
Directions
In a medium size bowl, toss the cauliflower florets with olive oil, salt, and pepper. Coat well and transfer to a baking sheet. Cauliflower should be spread out in a single layer on the baking sheet.
Roast the cauliflower at 450?F for 15- 17 minutes, or until caramelized. Half way through shake the pan and loosen the veggies. If they rotate onto another side that is fine too. The olive oil may smoke a bit when cauliflower is cooking.
Next add in balsamic, honey, soy sauce, butter, Sriracha, garlic powder, and liquid smoke to a small sauce pan. Simmer, stirring occasionally, until thickened slightly, 8 -10 minutes.
Transfer roasted cauliflower to a bowl. Drizzle smokey balsamic sauce over top and toss well to coat. Serve warm.
