Spicy Buffalo Cauliflower
- 1 large head cauliflower, cut into florets (about 4 cups)
- 1 cup all-purpose flour
- 1/2 tsp. fresh ground pepper
- 3 large eggs, beaten
- 3 cups panko bread crumbs
- 1 cup buffalo hot sauce
- 1/2 cup Hood® Sour Cream 12 oz Squeeze Bottle
- 1/3 cup finely crumbled blue cheese
- 2 Tbsp. finely chopped fresh chives
Preheat oven to 425°F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine cauliflower, flour, and black pepper. Shake off excess flour, and dip each floret in beaten eggs, then roll in bread crumbs until well coated. Place about 1 inch apart on baking sheets. Lightly mist florets with vegetable cooking spray.
Bake on top and bottom racks of oven, switching and rotating pans once, for 30 to 35 minutes or until cauliflower is golden brown and tender.
In another large bowl, toss cauliflower with buffalo hot sauce. Arrange on serving platter; drizzle sour cream on cauliflower. Sprinkle with blue cheese and chives. Serve with celery and carrot sticks and extra sour cream on the side for dipping.
Per serving: Calories: 181, Carbohydrate: 28 grams, Fat: 4 grams, Saturated fat: 2 grams, Protein: 7 grams, Cholesterol: 64 milligrams, Sodium: 864 milligrams, Calcium: 50 milligrams.