BUFFALO CAULIFLOWER
Yield Portion Size
| 12 oz |
Birds Eye® Crispy Cauliflower
|
| 1/2 cup |
Mayonnaise
|
| 2 oz |
Chipotle pepper in adobo sauce
|
| 2 cloves |
Garlic
|
| 1/2 cup |
Buffalo wing sauce
|
| 1/2 tsp |
Salt
|
| 2 oz |
Crumbled blue cheese
|
| 2 medium ribs |
Celery, washed and cut into sticks
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 177 mg | 18% |
| Carbohydrate | 48 g | 16% |
| Cholesterol | 44 mg | 15% |
| Total Fat | 62 g | 95% |
| Iron | 4 mg | 20% |
| Potassium | 495 mg | 0% |
| Calories | 809 kcal | 40% |
| Sodium | 4426 mg | 184% |
| Protein | 15 g | 28% |
| Polyunsaturated Fat | 25 g | 125% |
| Saturated Fat | 14 g | 68% |
| Sugars | 7 g | 1% |
| Vitamin C | 7 mg | 11% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat fryer to 350°F. Fry breaded cauliflower for approximately 4 minutes until golden brown and crispy. Drain well.
-
Step 2
Add mayonnaise to a medium mixing bowl.
-
Step 3
In a blender, purée together the chipotles, garlic, buffalo sauce and salt until smooth. Whisk into mayonnaise.
-
Step 4
Toss the cooked cauliflower in the sauce until evenly coated.
-
Step 5
Plate with blue cheese crumbled on top and celery sticks on the side.
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