Buffalo sauce, veggie slaw & blue cheese dip
Buffalo wings, sans wings. Cauliflower is cut into bite-size pieces, then tossed in seasoned garbanzo bean (chickpea) flour paste, which is baked into a tempura-like coating. This is tossed with Buffalo sauce—a blend of butter and chili sauce—then it’s back to the oven until the cauliflower is cooked but al dente. The crispy “wings” are served with Buffalo’s classic buddies: carrot and celery. A Greek yogurt-blue cheese dip mellows the spice, while a red cabbage coleslaw adds a fresh, vinegary crunch.
|2 servings per container|
|Serving size||(707 g)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30.8g||47%|
|Saturated Fat 11g||55%|
|Trans Fat 0.0g|
|Total Carbohydrate 68.5g||23%|
|Dietary Fiber 18.8g||75%|
|Total Sugars 29g|
|Includes Added Sugars|
All ingredients in this recipe:
cauliflower, cut into florets, garbanzo flour mix (garbanzo flour, granulated garlic), butter, chili sauce, carrot, celery & cabbage (carrots, celery), blue cheese dip (blue cheese crumbles, Greek yogurt, lemon juice, Pepper (to taste), Salt (to taste), sour cream, granulated garlic), slaw dressing (apple cider vinegar, stone ground mustard, honey, safflower oil, celery seed)
Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.