On Monday, July 18, 2016 at 7:10:19 AM UTC-4, Ophelia wrote:
> "l not -l" > wrote in message
> ...
>
> > Also, currently experimenting with boneless, skinless, meatless Buffalo
> > Wings. Roasting cauliflower florets which will be tossed with a mix of
> > equal amounts of melted butter and Frank's hot sauce. A Rachael Ray
> > recipe
> > that piqued my interest.
>
> "boneless, skinless, meatless" What is left to cook??

I would call it "cauliflower florets prepared in the style of
Buffalo wings", rather than confusing the issue with bringing
in the term "wings" upfront.

I like Buffalo wings, and I like breaded (or battered), deep-fried
chicken breast strips sauced with the same mixture of butter and
hot sauce (those are often called "boneless wings" even though
they're only wing-adjacent). However, I can rarely justify the
calories, so I typically just use grilled chicken breast with a
little butter and hot sauce.

I'm not sure I'd care for roasted cauliflower treated that way,
although I'm willing to keep an open mind. I know I like roasted
cauliflower with Indian-type spices. Roasted cauliflower is also good chopped up, mixed with diced tomatoes, minced onion, parsley, and just
a touch of mint, then dressed with olive oil and lemon juice (salt
and pepper to taste). Sort of like tabouli, but without the
wheat. Not, you know, because I'm against wheat, but because
cauliflower is also nice.

Cindy Hamilton