Buffalo Cauliflower Wings - 2 Ways To Prepare

You spoke, and we heard you - cauliflower wings are the way to go.

We have two fan-favorite recipes that’ll make your mouth water. Your vegan and meat-eating friends alike will look forward to your draft day party.

Cauliflower Wings

(Gluten Free, Vegan and Whole 30 approved)

Ingredients

• 1 cup superfine almond flour

• ½ cup unsweetened almond milk (can use any milk)

• 1 tsp onion salt

• 1 tsp paprika

• ½ tsp garlic powder

• 4 cups cauliflower florets, approx.. 1 medium cauliflower

• ½ cup buffalo sauce (we love Frank’s)

• 1 Tbsp vegan butter (can sub with ghee if not dairy-free for Whole30)

Instructions

1. Cut the cauliflower into pieces. Remove most of the stem and chop the cauliflower into bite-sized pieces.

2. Preheat oven to 450 degrees F and line a baking pan with parchment paper.

3. Make the batter: In a large bowl, combine almond flour, almond milk, onion salt, garlic powder and paprika in a bowl and mix until smooth.

4. Add the cauliflower florets to the mixture and toss to coat.

5. Place florets in a single layer on a baking sheet.

6. Bake for 20-25 minutes until golden brown, flipping halfway through.

7. Make the buffalo sauce: Meanwhile, mix the hot sauce & melted vegan butter/ghee together in a bowl.

8. Pour the buffalo sauce evenly over the cauliflower & toss to coat.

9. Bake again for an additional 10 minutes or until crispy and just starting to brown

Recipe Notes

Feel free to add other spices you like. You can also use crushed grain-free crackers or crushed pork rinds if you are not plant-based.

Check out the recipe, including the handy dandy serving size adjuster on Life Made Sweeter.

Good old fashioned cauliflower wings

Note: not gluten free because of the all-purpose flour

• ¾ cup all-purpose flour

• 1 teaspoon paprika

• 2 teaspoons garlic powder

• 1 teaspoon salt

• ½ teaspoon pepper

• ¾ cup milk or milk alternative

• 1 head cauliflower

• ¼ cup buffalo sauce or hot sauce

• 2 tablespoons coconut oil or vegetable oil

• 1 tablespoon honey

Instructions

1. Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.

2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.

3. Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.

4. Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.

5. Enjoy!

This recipe is a favorite of a few of our fans who wrote in so thank you to Tasty.co for your brilliance.

Disclaimer: We’re not trying to claim we came up with these recipes (like we’re that talented)! We’re simply sharing their good work. Check out the original recipes (linked above) for great modifications, tips and tricks, etc.

Avocado And Corn Salsa

A family favorite for generations.

Ingredients

• 3 ears of corn, cooked and cut off the cob

• 2 ripe avocados, peeled and chopped

• 1 1/2 bell peppers, seeded and chopped (a mix of red/green/yellow)

• 1 red onion

• 1/2 cup of fresh cilantro, chopped

• 1/4 cup apple cider vinegar

• Hot sauce (Tabasco/Frank’s Red Hot) to taste

• 2 fresh limes, juiced

• 1 Tbsp cumin

• 1 tsp salt

• 2 garlic cloves, chopped

• 1 Tbsp olive oil

1. Mix together and serve

Thanks to our Water Me Wednesday guest Lauren Craft from FC Tulsa for sharing her favorite family recipe.

TikTok's Favorite Parmesan-Crusted Potatoes

These viral TikTok potatoes (thanks @lilyghodrati) are worth the hype.

Ingredients

• Olive oil

• Grated parmesan cheese

• 9 potatoes, ideally new potatoes, cut in half lengthwise

• Thyme

• Balsamic glaze (optional)

Instructions

1. Preheat your oven to 350°F. Take a cookie sheet and layer it with parchment paper. Drizzle olive oil over the parchment paper and cover completely with grated Parmesan cheese. Sprinkle thyme across the Parmesan cheese.

2. Place your halved potatoes in a line directly over the Parmesan cheese, flat side facing down. Each potato’s open face should be completely covered by the Parmesan.

3. Place your cookie sheet of potatoes in the oven for about 20-30 minutes or until golden brown and crispy. Drizzle with balsamic glaze for a finished touch, or eat as-is. Your potatoes should easily pull apart and have a gorgeous Parmesan-crusted bottom.

Espresso Martini (A Whole Bottle)!

Photo by YesMore Content on Unsplash

Everyone loves an espresso martini, but how about a recipe that gives you a whole bottle that you can stash in the fridge?

PS: Did you know your espresso martini should always have three beans? One each for health, wealth and happiness.

Ingredients

• 2.5 cups of vodka

• 1 cup Espresso

• 1/2 cup of coffee liqueur

• 1/2 cup simple syrup

Instructions

1. Shake to combine.

2. It can be stored for up to 10 days in the fridge.

This recipe is served up by Instagram cocktail legend, Served By Sammy. Follow him for more toastable treats.

Mac And Cheese

We searched high and low for the best mac and cheese recipe that was also reasonably easy and didn’t take a few hours. Thanks to The Chunky Chef for this gem. Perfect for your March Madness viewing!

Ingredients

• 1 lb. dried elbow pasta

• 1/2 cup unsalted butter

• 1/2 cup all-purpose flour

• 1 1/2 cups whole milk

• 2 1/2 cups half and half

• 4 cups grated medium sharp cheddar cheese divided (measured after grating)

• 2 cups grated Gruyere cheese divided (measured after grating)

• 1/2 Tbsp. salt

• 1/2 tsp. black pepper

• 1/4 tsp. paprika

Instructions

1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.

2. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

3. While water is coming up to a boil, grate cheeses and toss them together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

4. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

5. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi-thinned-out condensed soup.

6. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

The original recipe is from The Chunky Chef. We highly recommend checking out her site as she has great add-ons to include with this recipe as well as crockpot and instant pot mac and cheese recipes if you don’t feel like baking.

Frozen Chocolate Pie

What better way to celebrate National Pi Day than with a Last Night’s Game household favorite?

Ingredients

• One prepared pie crust (baked per instructions) or homemade pie crust (baked) - Use a gluten-free prepared crust to make it gluten-free.

• 1/2 cup softened butter

• 3-4 eggs

• Six squares (1 oz each) semi-sweet chocolate, melted and cooled (1 package/6 oz of semi-sweet chocolate chips can be substituted for the chocolate squares)

• 1 cup confectioners/powdered sugar

• 1 tsp vanilla

Instructions

• In a small mixer bowl, blend the confectioner sugar and the butter on low speed until fluffy.

• Blend in the melted chocolate and vanilla.

• On high speed, beat in eggs one at a time, beating thoroughly after each addition.

• Pour into baked pie shell and cover with plastic wrap. Freeze for several hours or until firm.

• For easier cutting, remove it from the freezer 15 minutes before serving.

This is Amy's childhood favorite recipe, so thanks, Mom, for sharing your recipe.

One Pan Shrimp Fajitas

This recipe is a go-to in Amy’s household. It’s so easy with so much flavor. 

Ingredients

Fajitas

• 3 bell peppers, seeded and sliced

• 1 yellow onion, sliced

• 3 cloves garlic, minced

• ½ teaspoon sea salt

• ½ teaspoon ground pepper

• 1 Tablespoon olive oil

• 5-6 small corn tortillas

• Toppings: salsa, avocado and cilantro, sour cream (or Greek yogurt)

Shrimp

• 1 lb. fresh shrimp, peeled and deveined

• ½ Tablespoon olive oil

• 1 Tablespoon chili powder

• ½ teaspoon cumin

• ½ teaspoon onion powder

• ¼ teaspoon sea salt

1. Preheat oven to 425°. Toss bell peppers and onion with garlic, salt, pepper and olive oil. Add to sheet pan and cook for 10-12 minutes.

2. While onions and peppers cook, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.

3. Remove onions and peppers from the oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.

4. Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.

Thanks to Eating Bird Food for this recipe. Make sure to check out her site for other delightful dinner favorites.

Buffalo Chicken Rice Bowls

A high protein, family favorite ready with only 15 minutes of prep and 30 minutes total cook time.

Ingredients

• Three 8-ounce boneless skinless chicken breasts, diced into 1/2-inch cubes

• 1 teaspoon olive or canola oil

• 1/2 cup diced red onion

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/4 teaspoon kosher salt

• 1 cup canned low-sodium black beans, rinsed and drained

• 1/2 cup buffalo sauce, Franks

• 3 cups cooked brown rice

• 1/2 cup part-skim cheddar cheese or dairy-free cheddar

• 1/4 cup chopped scallions

1. Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly about 5 minutes.

2. Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.

3. While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.

4. Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.

5. Set aside in a medium bowl and toss with the hot sauce.

6. To serve:

• Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.

• If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.

We have a love affair with Skinny Taste recipes that are so flavorful, but easy enough to make on weeknights. Check out the Skinny Taste website for this original recipe, meal prep pointers and other glorious dishes.