As the Buffalo Bills prepare to face a new opponent each week, fans take on the age old arch-nemesis know as “hunger.” Never fear, Buffalo Rumblings has just the playbook to take down this foe. Each week, we’ll dive into enemy territory to scout their signature moves and put a “Buffalo” spin to it. Translated, each week we’ll share a themed recipe based on who the Buffalo Bills are playing, including a custom wing sauce to go with each. Our opponent this week:
Los Angeles Chargers
Buffalo cauliflower over tri-color veggie noodles: This week’s recipe comes by request via Twitter. Los Angeles doesn’t have any shortage of good options, but for many, “California” has clear associations with “vegetarian.” If there’s one vegetable that kinda resembles a wing it has to be cauliflower. These will be laid over a bed of tri-color vegetable noodles (beets, squash, and sweet potato) to add a little color and a lot of character. This week’s sauce is our first venture away from tradition. If you’re bold enough to give it a try, you should find it ties all of the flavors together nicely.
As warned we’ll steer away from tradition for the sauce in this recipe. This will be our first time (but definitely not our last) using a sweet ingredient to compliment the heat and acidity of the hot sauce. If you’re open to this idea, it’ll create a world of new options.
Buffalo Cauliflower with Tri-Color Veggie Noodles
Active Prep Time: 45 min
Total Prep Time: 60 min
- 1⁄2 cup hot sauce
- 2-3 Tbsp butter
- 2 Tbsp brown sugar
- 1⁄3 cup flour
- 1⁄4 cup water
- Garlic powder to taste
- Salt and pepper to taste
- 1 head of cauliflower, cleaned and cut
- 1 lb veggie noodles
- 4 Tbsp pure olive oil
- Onion powder, to taste
- Paprika, to taste
- Ground cinnamon, to taste
Preheat oven to 400 F; grease cookie sheet
- Prepare Buffalo sauce: Heat hot sauce on MED in small sauce pan; simmer 2-3 min. Turn off heat; stir in brown sugar and butter. Continue stirring until well combined. Set aside; Prepare cauliflower.
- Combine flour and water, adding salt, pepper and garlic to taste. (It should be a little runny.) Dip cauliflower into flour mixture**; bake on cookie sheet for 20 min or until it begins to brown. While cauliflower bakes, prepare tri-color noodles.
- Add oil and spices into large frying pan; season to taste with salt. Cook on MED heat 1 min. Add noodles; simmer lightly, tossing until tender, about 10 min. (Veggie noodles can be somewhat temperamental, so it’s recommended to taste periodically until desired texture is attained.) Reduce heat to LOW; keep noodles warm while finishing cauliflower.
- Remove cauliflower from oven; brush prepared wing sauce over cauliflower, coating well. Return to oven; bake 10-15 min; remove from oven. Plate cauliflower over noodles and drizzle the entire affair with more sauce. Serve immediately.
Wingin’ It Tips:
- *To make this vegan, use your favorite butter alternative or simply go extra spicy and forget the butter entirely
- **If there’s any concerns with gluten, cauliflower can be baked without the flour mixture or replace with a gluten-free substitute—just be sure to keep an eye out for scorching.
- I went with some optional steps, such as keeping each noodle type separate and tailoring flavors to each vegetable. There’s no harm in cooking them all together or using only one type of veggie noodle. This cuts down on how many pans you’ll need and a lot of juggling in the kitchen. Splitting the noodles will require a little more oil, shooting for a little under two tablespoons per noodle type. If you’re replicating what I did, each section on the plate has a different flavor profile. I paired the squash noodles with paprika, the beet noodles with onion and the sweet potato with cinnamon.
- Feeding an army? Simply double the recipe ingredients and increase pan sizes to feed up to eight people.
What culinary delights will we take on while our team prepares to face the Minnesota Vikings? Will we go with Buffalo style lutefisk, or something that will actually be good? What secret ingredient will we add to the sauce? Find out next week on Wingin’ It!