Buffalo Cauliflower

Since we are in the season of Lent, fasting, and restoring our bodies for spring/summer, I thought this would be the best time to share my Buffalo Cauliflower recipe.

This recipe is quick, fun, and also a nice crowd pleaser if you're hosting guest this spring. You all know I do not like long introductions so let's jump straight into it!

Ingredients:

• 1 head of Cauliflower

• Pepper

• Salt

• Onion Powder

• Turmeric

• 1/2 cup of all purpose flour

• 1/2 cup of extra virgin olive oil

• 1 bottle of Sweet Baby Rays Buffalo Sauce

Reminder: Seasoning should be based on your taste. If you need a point of reference, try a table spoon of each.

Instructions:

1. Heat up your extra virgin olive oil in a skillet on medium heat.

2. Cut up a head of cauliflower so that the florets are detached from the larger stalk.

3. Blend your seasoning with your all purpose flour and coat your cauliflower in the seasoned flour very well.

4. Test if the oil is hot enough by dropping a couple specs in the oil. If the flour rises to the top, then it is ready to cook with!

5. Place your flour coated cauliflower in the hot oil and allow to cook until the outer edges turn brown.

6. Once the outer edges are brown, flip the cauliflower and allow to cook until both sides are evenly brown.

7. Remove the cauliflower from the oil once it is done, and pour hot oil in a heat safe container.

8. In the same skillet pour the buffalo sauce to warm up for about 2-3 minutes on low heat.

9. Place the cauliflower back into the skillet with the sauce and allow to simmer on low for about 7-8 minutes.

10. Place in a casserole dish and its ready to serve! This pairs very well with macaroni or a baked sweet potato.

If you just so happen to try this recipe, tag me on IG @andshebakestoo or Facebook at And She Bakes Too. Reminder: my calendar is open for April catering orders so please feel free to submit your inquiries here.

If your pan does not look like this at the end, that means you cooked it wrong!