I am here with another lesson in how to add more vegetables to your diet. Sneak some into an easy Homemade Red Pepper Buffalo Sauce! Imagine life without dips, dressings, and sauces. How boring would our food be if salad was without dressing? If French fries were without ketchup? What about chicken wings without buffalo sauce?
I know my husband is a huge fan of buffalo sauce. In fact when we moved to Arizona from Illinois he was super disappointed that he wasn’t able to find his favorite brand in any local store. He ended up buying a case online. Yes a whole case of buffalo sauce. I don’t remember exactly how long it took him to use it all but I assure you that he used every last drop. I am happy to report that now he can easily find it locally.
I set out to create a version my way. My way usually involves bumping up the nutrient content while keeping the flavor. The big game is just around the corner making it the perfect time to share this recipe. Buffalo sauce isn’t just for chicken wings anymore. I roasted up some cauliflower and coated my homemade sauce over them for a tasty snack. Create a buffalo style chicken salad and use this sauce as a flavorful dressing.
Homemade sauces and dressings are a very cost effective way to add flavor and nutrition to your diet. A good dressing can make eating salad much more enjoyable. I love eating raw vegetables dipped in a creamy dressing. Making your own also means that you can avoid highly processed vegetable oils like canola or soybean oil. These oils are inflammatory and often rancid but are still unfortunately added to many store bought dressings. Here are a few of my favorites that I make often…
- 1 large head cauliflower, cut into florets
- ½ cup cassava flour
- ½ cup water
- 2 tablespoons homemade red pepper buffalo sauce (see recipe below)
- Preheat the oven to 450 degrees F.
- In a medium bowl whisk together the cassava flour, water, and buffalo sauce until smooth and combined.
- The batter should be thin but not super runny, add more water 1 tablespoon at a time until desired texture.
- One floret at a time dip the cauliflower in the batter and toss to coat. Shake off any access.
- Put on a lined baking sheet.
- Bake in a 450 degree F oven until crisp, about 25-30 minutes.
- Toss the cooked cauliflower bites in additional sauce or serve the sauce on the side as a dip.
- 1½ cups red pepper, seeded and cubed (about 2 small peppers)
- ½ cup white onion, peeled and cubed (about ½ small onion)
- 3 garlic cloves, peeled
- ½ teaspoon ground black pepper
- 2 teaspoons crushed red pepper flakes (more or less depending on how spicy you like it)
- 2 teaspoons salt
- ¾ cup water
- ¾ cup apple cider vinegar
- ⅓ cup grass fed butter
- In a small sauce pan add all of your ingredients except the apple cider vinegar and butter.
- Over medium heat cook the vegetables and spices in the water until softened, about 10 minutes.
- Add the cooked mixture to a blender.
- Add the vinegar and butter.
- Puree all of the ingredients together until smooth.
- Store in an airtight container in the fridge for up to one week.