I was expecting to have a productive day yesterday clearing a bunch of little stuff off my desk, but instead, with a couple secretaries out, I became the “go to girl” and it was a busy day. I didn’t even eat this breakfast until nearly 10:00! 1 1/4 cup shredded potatoes cooked in 1 teaspoon grape seed oil (2), 3 ounces of steak (3) and an egg (2)** with kiwi on the side. #7 point breakfast.
My window to take lunch came and went, and finally ate my beef tacos at 2:30. Two corn tortillas (3), 2 ounces of beef (2), 1/8 cup reduced fat Trader Joe’s Mexican blend (1) and romaine and cabbage.
While I worked through lunch, I did leave at the dot of 5:00 – it’s funny because people will ask me “wow, you are leaving on time today?!”
My daughter in law posted her vegan Superbowl snacks on her YouTube Channel last week, and I’ve seen these buffalo cauliflower bites all around Instagram – I needed them!
Buffalo Cauliflower BitesPrint Recipe
- 3 tablespoons flour
- 3 tablespoons Kikoman extra crispy tempura batter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4-6 ounces water, really cold
- 2 cups cauiliflower, cut into florets
- 1/3 cup Frank's buffalo sauce
- 1 teaspoon ghee*
Heat a deep fryer or oil in a pan to 350 degrees.
Mix the flour, tempura batter, baking powder, salt, pepper together. Start with 4 ounces of cold water and stir the batter until you get the right consistency - more water will be a thinner batter, less will be thicker. I added about 6 ounces of water - it was almost the consistency of a thinner pancake batter.
Toss the cauliflower in the batter and deep fry for 5 minutes. Drain on a paper towel.
In a pan, heat the Frank's buffalo sauce and add a teaspoon of ghee if you want, but you could leave it out.
Serve with celery sticks and ranch dressing.
*I wrote this recipe in the WW recipe builder and the cauliflower batter is 2 points per serving. I will always defend deep frying because my deep fryer holds the right temperature and my food isn't soaked in grease, but I will add 1 point to the dinner to take into account for the oil. If you add the ghee to the sauce, the sauce is 1 point per serving, if you leave it out, its 0 points. So my serving on that plate above is 4 points, and with my 2 tablespoons of light Bolthouse Farms dressing, that made dinner 5 points.
These were so light – the cauliflower had the slightest bite to it, not mushy at all. I heated the Frank’s sauce with the ghee and tossed the cauliflower in the sauce, and served with celery sticks and Bolthouse Farms cilantro cucumber dressing.
Not kidding, I am writing this on my way to work this morning and my mouth is literally drooling thinking about these.
I also have to laugh because until about 8 years ago, I never even ate cauliflower and told myself that it was a vegetable that I just didn’t like. Now I love it! Except raw – not a huge fan of it raw.
If you love cauliflower though, I have a few more recipes you may like – cauliflower mac n cheese, broccoli cauliflower gratin, and you’ll totally appreciate my lack of photography skills on this cauliflower soup with crispy bread crumbs from 2009 – you’re welcome for that (note to self – update some of the photography on older posts!)
You may notice that I counted points for the egg in my breakfast – and that’s because I’ve decided to count points for the free stuff I was eating (except for fruits and veggies – unless I have more than one banana per day). I think I may be eating too much which is why the scale isn’t moving.
The only problem is using the app because if I were to put in 3 ounces of chicken, it would tell me it’s zero points – however a woman on connect found a way to still use the app – I will post all the details tomorrow.
Happy Wednesday – make it a great day and Chicago peeps – keep warm!