Tag Archives: cauliflower

Guilt-free Buffalo “Chicken”

If you know me by now, you know that I will try anything {buffalo chicken}.

Buffalo Chicken brownies?

Buff Chix Smoothie?

Chocolate chip cookies?

I kid, but you catch my drift.

What I am NOT kidding about are these Spicy Buffalo Cauliflower “Wings” which were probably first pinned from PETA’s website here.


I chose to follow skinnytaste.com’s version here with my own teeny tiny twist.

I followed Gina’s directions to a “t”, but used about 1 tsp. unsalted butter and 2 tsp. coconut oil instead of 1 tbsp. butter. I am just now getting around to jumping on the coconut oil bandwagon…can you believe it? If you know be my now, you also know that I love all things coconut.


Um, these were amazing. I could’ve eaten the whole pan. To be honest, you don’t even need to dip them in ranch or blue cheese. They are perfect alone.

I didn’t have any celery on-hand so I served with some cucumber slices and just a tad bit of ranch.

Oh, and this is the only buffalo sauce that I use…




Once in awhile I love to go to Hooter’s or Chili’s for boneless buffalo wings and an ice cold beer. These cauliflower bites just might take away the craving and are certainly more guilt-free ~ both in my eyes and in PETA’s eyes.

If you, too, love all things buff chix, you MUST give these a try.

Linking up again with sweet Jess and her monthly PinterTest Kitchen!

Get Your Vitamin C & Sulforaphane!

I feel like I need to post a nice, healthy, full-of-antioxidants recipe once in awhile, so here you have it…..

Roasted Cauliflower With Parmesan


If you don’t think you like cauliflower, don’t worry, you’re not alone…personally, I can’t eat it raw, but I discovered roasting it ~ whooda thunk?

If you really want to read up on all the wonderful health benefits and some weird and not so interesting cauliflower characteristics, check out the Wikipedia entry here.

Or, if you just want to trust me and see this easy side dish, then c’mon…let’s go!

All you need are these things:

A head of cauliflower, olive oil, salt, pepper, parmesan cheese and anĀ oven preheated to 400*F.

Rinse your head of cauliflower and cut into florets, like this:

Then, in a bowl, drizzle the florets with olive oil and sprinkle with salt, pepper & parmesan cheese. Toss to coat evenly.

Pop into the oven on an aluminum foil lined pan for 20-25 minutes.

I like mine a little more on the tender side, so I lean towards the 25 minute mark.

This is what the final healthiness looks like:

They’re kinda like a Lay’s potato chip ~ you can’t eat just one. Really. Try it.

Any leftovers are great the next day on a salad.

Another great roasted veggie is broccoli, believe it or not. I have made this one a million times and it’s also a keeper…

Garlic-Chili Roasted Broccoli

Hopefully these two recipes will make it easier to get your 5 servings of veggies a day.

So, go on…go out there and get your antioxidants on!