Cindy Hamilton wrote:

> 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.


A *great* "lo - cal" potato salad: substitute roast or steamed cauliflower for the potatoes. Very good flavor, and the cauli is "substantial", e.g. you don't feel like you are missing anything...

In any case, I'm a big cauli fan...


--
Best
Greg