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Playoff Game Food – Buffalo Cauliflower Bites with Herbed Tahini Dip

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From the thirty-two teams that started this football season with hopes of making it to the Super Bowl, it is now down to four teams. This Sunday the remaining two playoff games will be held to determine the teams that go on to compete in the showdown game in a few weeks. For the National Football Conference playoff the New Orleans Saints will take on the Los Angeles Rams. The Saints are predicted to win that game. Immediately afterwards, the Kansas City Chiefs will face off against the New England Patriots for the American Football Conference Championship game. The Chiefs are favored to win by 3 points.
For anyone looking for a vegetarian version of traditional football game fare, I have a suggestion. Roasted cauliflower, smothered in hot sauce & served with a flavorful dip of  tahini (a nutty tasting sesame seed butter), honey (for a touch of sweetness), and herbs. Make sure it is served to the vegetarians first, though, as even the omnivores will devour this appetizer!

Buffalo Cauliflower Bites with Herbed Tahini Dip

Buffalo Cauliflower Bites with Herbed Tahini Dip (adapted from tastingtable.com)  Yield: 4 to 6 servings, Prep Time: 15 minutes, Cook Time: 45 minutes, Total Time: 1 hour

List of Ingredients

Herbed Tahini Dip:

  • 1 garlic clove, minced
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup water
  • 1 teaspoon honey
  • 1/4 cup dill, loosely packed & minced
  • 1/2 cup parsley, loosely packed & minced
  • salt and pepper, to taste

Buffalo Cauliflower:

  • 1 medium cauliflower, cut into florets (about 4 cups)
  • 3/4 cup all-purpose flour
  • 1 cup milk
  • 1 clove garlic, crushed
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 3/4 cup (6 ounces) hot sauce
  • minced parsley, for serving

Directions:

Make the dip: Put all the dip ingredients into a food processor and blend until creamy and smooth.

Make the Tahini Dip in a food processor.

Make the cauliflower: Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and set it aside. In a large bowl, stir together the flour, milk, garlic, and salt.

Combine the milk and flour with the garlic to coat the cauliflower.

In batches, toss the cauliflower florets into the batter to evenly coat them. Place the coated cauliflower on the baking sheet in a single layer and bake them for 10 minutes, turn them over and continue baking them for another 10 minutes.

Roast the cauliflower.

Meanwhile, melt the butter in a small bowl in the microwave on 50% power for 30 seconds to 1 minute. Once the butter is melted, pour in the hot sauce and stir them together well. Set the mixture aside.

Remove the cauliflower from the oven and pour half of the hot sauce mixture over it. Flip the florets and pour on the remainder of the sauce.

Add the Buffalo sauce to the cauliflower.

Bake the cauliflower for another 20 to 25 minutes, or until the pieces are golden and lightly crisp.

Roast the cauliflower until it is golden & cooked through.

Top the cauliflower bites with some parsley and serve them with the dip.

This is a game day favorite!

This is great game day food!  ~Linda

Buffalo Cauliflower Bites with Herbed Tahini Dip (adapted from tastingtable.com)  Yield: 4 to 6 servings, Prep Time: 15 minutes, Cook Time: 45 minutes, Total Time: 1 hour

List of Ingredients

Herbed Tahini Dip:

  • 1 garlic clove, minced
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup water
  • 1 teaspoon honey
  • 1/4 cup dill, loosely packed & minced
  • 1/2 cup parsley, loosely packed & minced
  • salt and pepper, to taste

Buffalo Cauliflower:

  • 1 medium cauliflower, cut into florets (about 4 cups)
  • 3/4 cup all-purpose flour
  • 1 cup milk
  • 1 clove garlic, crushed
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 3/4 cup (6 ounces) hot sauce
  • minced parsley, for serving

Directions:

Make the dip: Put all the dip ingredients into a food processor and blend until creamy and smooth.

Make the cauliflower: Preheat the oven to 425°F. Line a baking sheet with parchment paper or aluminum foil and set it aside. In a large bowl, stir together the flour, milk, garlic, and salt. In batches, toss the cauliflower florets into the batter to evenly coat them.

Place the coated cauliflower on the baking sheet in a single layer and bake them for 10 minutes, turn them over, and continue baking them for another 10 minutes.

Meanwhile, melt the butter in a small bowl in the microwave on 50% power for 30 seconds to 1 minute. Once the butter is melted, pour in the hot sauce and stir them together well. Set the mixture aside.

Remove the cauliflower from the oven and pour half of the hot sauce mixture over it. Flip the florets and pour on the remainder of the sauce.

Bake the cauliflower for another 20 to 25 minutes, or until the pieces are golden and lightly crisp. Top the cauliflower bites with some parsley and serve them with the dip.