Vegetarian Buffalo Poppers

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Alright, I’m not here to bury the lede.  It’s made of cauliflower instead of chicken, and I’m fully aware that 80% of the people who read the first half of this sentence aren’t here for the second half.  Thanks to those of you who are sticking around, even if for nothing more than the fact that you have the innate urge to finish every paragraph you start.  I appreciate your diligence and can make this paragraph last f.o.r.e.v.e.r….  But these poppers are quite delicious, I swear!  Even my carnivore husband enjoyed them, and he usually turns his nose up at ideas like this one.  And let’s not forget that these are much healthier than normal Buffalo poppers.  They are made with cauliflower, which is obviously a vegetable, but they are also baked instead of fried.  To be fair, you don’t want to go into it expecting chicken wings because cauliflower doesn’t have the same texture or even taste (which, to me, is a good thing!), but if you have an open mind and are looking for a tasty snack then you definitely won’t be disappointed.  I can’t wait to make this recipe again!

Vegetarian Buffalo Poppers

1 large head of cauliflower, cut into 2-3 inch florets
1 cup of flour
¼ cup corn starch
1 teaspoon baking powder
1 clove garlic, minced
½ teaspoon salt
½ teaspoon pepper
8-10 oz beer
1 cup of Buffalo Sauce (see below)

For Buffalo Sauce:
1 cup hot sauce (like Frank’s or Texas Pete)
1 Tbsp. butter

Preheat the oven to 450 F.  Line two baking sheets with parchment.

In a bowl, combine flour and other dry ingredients with about 8 ounces of the beer and whisk until a batter forms. If it is too thick, add more beer, but you want it to be thick enough to get a  coat on the cauliflower.  Dip the cauliflower pieces into the batter so that they are completely covered. Spread them out on the parchment lined baking sheets and bake for 15 minutes. While the battered cauliflower is baking, melt the butter and hot sauce together in a microwave for about 30-45 seconds and stir.

Remove the baking sheets from the oven and with tongs, dip the cauliflower into the sauce and place each piece back onto the baking sheet. Return the baking sheets to the oven for an additional 5 minutes. Serve hot.

Source: Very slightly adapted from Whiny Vegans

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Comments

  1. Wow, super clever! Everything about this sounds great….spicy, uses beer, not fried and vegetarian. What would you think about broccoli in there instead? Can’t wait to try it…

  2. I’ve had buffalo dishes that used cauliflower and loved them! Can’t wait to try these!

  3. At least you avoided overflowing the fryer with these. Can’t say the same for us. As my uncle was putting frozen chicken wings into the fryer Dan says “Isn’t that how frozen turkeys explode” and it was downhill from there. Looks like a great alternative for next year’s super bowl. GO RAVENS!!!

  4. I want to know what Lily thinks about the buffalo poppers?

  5. oooo….I want to make these. Since we keep kosher I can’t have blue cheese w/chicken (and while I love buffalo wings, I need the blue cheese!) so I’m excited to try this out!

  6. These look so tasty! As a pescatarian, I really appreciate any veggie friendly recipes I can find. I will definitely be trying these bad boys out – thanks!

Trackbacks

  1. […] soup but with about half the fat and calories!  How?  Well, the same secret I used with the buffalo poppers: cauliflower!  (Do they sell stock in produce?  Because this one’s a keeper.  I heard […]

  2. […] Vegetarian Cauliflower Buffalo Wings […]

  3. […]  It’s just so good and extremely versatile because you can use different batters and put any variety of sauces on top.  When I went to the state fair in NY last year with Jake’s family, there was a food cart […]

  4. […] Vegetarian Buffalo Poppers from Life and Kitchen […]

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