The other weekend ended with the same feeling for both my husband and me; we were full from a weekend of eating. The odd thing about it was that we hadn’t eaten a lot. There were no extravagant desserts or over-sized meal. We ate a little less healthily over the weekend, but it wasn’t a high calorie weekend by any means. Thus, when Monday morning rolled around both of us had the same thought about our Tapas Monday menu: keep it healthier.
I always love the challenge of creating snacks or desserts that taste sinful but actually are lower in calories and fat. I usually find it is best to start with a theme and begin working from there. So, for last Monday’s tapas menu I decided to go with the theme of bar food. What came to mind were potato skins and buffalo tenders.
I could have made broiled chicken tenders and served them with buffalo sauce, but that didn’t seem creative enough. I have made Buffalo Tofu Bites that were well received, so I decided to try use a vegetable in place of the chicken. Cauliflower seemed like an option, as it stays fairly firm when roasted and has a mild flavor that would pair well with buffalo sauce.
This appetizer was enjoyed by both of us. However, there is no chance that the cauliflower acts as a replacement for the chicken. It has neither the crunch nor the texture of chicken. What it does have is a great capacity for delivering the flavor of the buffalo sauce. As long as your fellow diners are aware that they are being served cauliflower (the shape should be a giveaway), they should find this to be a delicious snack.
- 1 head cauliflower
- 1 tsp. garlic powder
- 1-1/2 tsp. garlic salt
- 1/2 tsp. chili powder
- black pepper
- 2 Tb. olive oil
- buffalo sauce
- Preheat oven to 450.
- Cut cauliflower into bite-sized floret. Combine garlic powder, garlic salt, chili powder, and freshly ground black pepper in a small bowl.
- Place florets on a rimmed baking sheet, and drizzle with olive oil. Toss well. Sprinkle seasoning mix over cauliflower, and toss well again.
- Spread florets in a single layer over the baking sheet.
- Bake for 15 minutes. Flip, and bake for another 15 minutes.
- Using a spatula, gather cauliflower in a pile on baking sheet. Pour approximately 1/2 cup of buffalo sauce over cauliflower.
- Toss well, then spread florets ina single layer, and return to oven. Bake for 5 minutes.
- Serve immediately.