Thursday, February 4, 2016

Buffalo Chicken and Cauliflower







     Nothing says Super Bowl 51 like hot and spicy!!!  Welcome to the world Buffalo Chicken and Cauliflower.  This is a dish you should volunteer to bring any party!  You can have a GENEROUS 1/4 of the entire platter for 300 calories, 12g net carbs and 40 whopping grams of protein (macros don't include dipping sauce).  Of course, less macros when used as a light appetizer, in fact I put mine on a beautiful bed of greens with a Tablespoon BRIANNAS Blue Cheese Dressing.  Choices, choices, and more choices...  ;)

Ingredients for 4 large servings or use as an appetizer~
3/4 cup Nutiva Coconut Flour
2.5 cups 35 cal/cup So Delicious Cashew Milk
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Salt
1 teaspoon Pepper
1 head of Cauliflower, cut into florets
1.5 pounds boneless skinless Chicken Tenders, diced into small bite size pieces
1/2 cup Franks Original Hot Sauce
1/4 cup Sriracha
2 Tablespoons I Can't Believe it's Not Butter, melted
BRIANNAS Blue Cheese Dressing, as Dipping Sauce if desired

     Mix Coconut Flour, Cashew Milk, Onion Powder, Garlic, Paprika, Cumin, Salt and Pepper til blended thoroughly.  Dip all the florets in batter til well coated and lay on Pam sprayed foil lined cookie sheet, repeat the same process with Chicken.  Mix Franks, Sriracha and Butter til smooth, set aside.  Bake Cauliflower at 450 for 30 minutes, remove and flip over and brush with half the sauce and continue cooking another 20 minutes.  At the same time, bake the Chicken at 375 for 30 minutes, brush with remainder of sauce and continue to bake another 10 minutes. (it would be wise to start the Chicken 10 minutes later than the Cauliflower so they will be done near the same time).  Serve with BRIANNAS Blue Cheese Dressing if desired.  Enjoy  :)

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