But it really tastes good! Some people even prefer it to the actual wing. Chef Jimmy Kennedy, who's with Cabot Creamery, stopped by Tonia's Kitchen to talk about his, nutritious, easy to make Cauliflower wings. Jimmy told Tonia that the way he makes them, a lot of people tell him these "wings" are just as good, if not better than real chicken wings. Jimmy says he came up with the idea when trying to cater for vegetarians. He noted that instead of Blue Cheese or Ranch, try Cabot Greek Yogurt as the base for a dipping sauce.
Ingredients
- 1 head of cauliflower
- 3 tablespoons of olive oil
- Salt
1 cup Cabot Plain Greek Yogurt
- 1 tablespoon apple cider vinegar
- 3 tablespoons Franks Hot Sauce or your favorite brand
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated garlic
Buffalo Yogurt Dip
Directions
- PREHEAT oven to 425°F.
- CUT or break the cauliflower florets off the core leaving as much of the stem on as possible. They should resemble little trees or drumsticks. Place the florets in a large bowl and toss gently with 2 tablespoons of the olive oil and salt. Lightly oil a roasting pan or sheet pan with the remaining tablespoon of olive oil and spread the cauliflower in a single layer in or on the pan and place in the oven.
- ROAST for 25 to 30 minutes or until the cauliflower just starts to get tender and the edges start to turn nice and brown.
- MIX all of the dip ingredients in a medium size bowl until well blended.
- ARRANGE the roasted cauliflower on a serving platter with a bowl of the dip on the side. Enjoy!
