BUFFALO CAULIFLOWER RICE

I’m sure you have all had some sort of “buffalo” style something at least once. If you haven’t, you really need to hitch a ride on the buffalo train.  There is a reason why there is a Wing Stop on practically every corner. It’s really delicious.  In all honesty, I had actually forgotten about buffalo style anything. When you have little kids, spicy anything just doesn’t really come to mind when meal planning. But the other week, I received an awesome care package from my friends over at OBERTO and inside was their “spicy buffalo style chicken jerky.” If you haven’t already noticed, I love adding jerky to my recipes (if you have never done it before, you really should. I would never steer you in the wrong direction folks, never)

    You can make your own buffalo sauce at home, it’s really quite simple. And it stores in the fridge like a boss, because of the vinegar.  If you aren’t in the mood to make your own sauce, I highly recommend TESSEMAES buffalo sauce. It’s spicy and delicious, and all that’s good in life is in that bottle. It is also Whole30 approved, so that’s an extra bonus if you are currently on one or just ended one and want to keep your condiments you have “clean”

 

I personally like dipping or drizzling (in this case) ranch all over it. (I like Tessemae’s ranch) But, I know a lot of people who like to dip anything buffalo-ey in a blue cheese dressing. Do what you want cause I’m not yo’ mama!

BUFFALO CAULIFLOWER RICE

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

  • 1 head of cauliflower or 1 bag of cauli-rice
  • 1/2 cup buffalo sauce, homemade or store bought
  • 1 tsp garlic powder
  • 1 tbl oil or ghee
  • 1/4 cup chopped parsley
  • pinch of salt
  • OPTIONAL: Oberto buffalo style chicken jerky
  • BUFFALO SAUCE
  • 1/2 cup grass-fed butter or ghee
  • 2/3 cup Franks hot sauce
  • 1 1/2 tbl white vinegar
  • 1/2 tsp celery salt
  • 1/8 tsp garlic powder

Instructions

  1. In a cast iron skillet heat up your oil (or your ghee).
  2. Once hot put in your cauliflower rice. Add garlic powder and mix well.
  3. Let cook for 5-7 minutes, stirring occasionally.
  4. Pour in your buffalo sauce and stir to combine.
  5. Take your cast iron skillet and place it under the broiler for about 5 min or until the cauliflower rice gets a nice golden brown color.
  6. Remove from oven and sprinkle salt and chopped parsley over the top
  7. If adding jerky (which you should), roughly cut up pieces then mix into the cauli-rice
  8. Serve with a side of your favorite dip
  9. BUFFALO SAUCE
  10. Melt butter or ghee in a sauce pan.
  11. Once melted, add all other ingredients and stir to combine.
  12. Let simmer on the stove for 5 minutes, then remove from heat and let cool.
  13. Store in glass jar in your fridge.

Notes

If you are making rice from a head of cauliflower, remove florets and chop up using a food processor or chopper.

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Not in the mood to make cauliflower rice?  You can roast the cauliflower florets in the oven instead.  Preheat oven to 400 degrees. In a ziplock bag, toss the cauliflower with the buffalo sauce, salt, and garlic powder. Place on a baking sheet and bake for 20 minutes, flipping half way through.Add parsley and jerky at the end!!

 

I personally would serve this with a side of a simple roasted chicken or my favorite, Cracklin’ Chicken from Michelle over at Nom Nom Paleo.  The cauliflower has a lot of flavor, so that’s why I like to keep the protein that I have fairly simple in flavor.

 

Whole30: yes (make sure to omit jerky)

Paleo: yes

 

 

 

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