There was some green on our dinner plates tonight, but more importantly, there was red!

Spicy “Buffalo” Cauliflower was tonight’s side dish to homemade black bean burgers.

You’ll need:

1 large head of cauliflower, cut into florets
3 Tbsp butter, melted
1/3 c hot sauce
1/3 c apple cider vinegar

Pre-heat oven to 450. In a separate dish, melt butter, stir in hot sauce and apple cider vinegar. With cauliflower in a large mixing bowl, pour sauce over cauliflower and use a large spoon to stir cauliflower and coat well with buffalo sauce. Bake for 25 minutes.

There are a lot of versions of this recipe floating around the interwebs, some with flour and milk – but I’ve made it this way a couple times and it’s very good with just butter, Red Hot and vinegar (to add a little more liquid, making it easier to mix and coat cauliflower florets).

We’ve always got a bottle of Red Hot on hand. Zak “puts that on everything!” – just like it says on the label. The ingredients in Red Hot are (surprisingly?) unoffensive – aged cayenne red pepper, distilled vinegar, water, salt and garlic powder. It’s a little high in sodium, but at least there are no mysterious, six syllable ingredients

Since the oven was already on to roast the spicy cauliflower, I baked tonight’s veggie burgers on the cast iron skillet instead of cooking them on the stove top like I usually do – I think they turned out better baked than grilled.

When I made this cauliflower the first time and asked Zak if he liked it as much as I did, he said “I don’t know, tastes like everything else I eat.”

Yup.

Day 23 of The Greener March Challenge also saw a glass of green lemonade after yoga this morning and leftover crustless spinach quiche for Breakfast Part II.

Yeah, yeah, greens are great – let’s get back to the red. If you like cauliflower and you like spicy foods, Spicy Buffalo Cauliflower is for you!