Cherry Almond Cupcakes

August 26, 2012

I had a list of  a whole bunch of savory things to post.

But…it’s Sunday.  And it’s raining.  And I should be studying.  So cupcakes (naturally…..) were a better fit for such a day.

I had these guys bookmarked for a very long time.  I love the combination of cherry and almonds (the smell of almond extract is one of my favorite smells in the whole world), and since cherries are in abundance now, this was the perfect recipe to try on a whim.

A few things, though.  I used jarred, natural Bing cherries for this one instead of maraschino (which you could certainly substitute.)  The deep, violet cherry juice color bled a little into the cupcakes, so the golden pink color I was hoping for didn’t happen.  But, when it comes down to it, I realized that the actual color of the cupcakes wasn’t something that would stop me from eating one, so I just put a little extra frosting on top.  Speaking of the frosting, I have to tell you that while this frosting actually got rave reviews from the people who tried them, I’m jut not an uber-sweet frosting fan.  And this is one of those knock-your-socks-off better grab a drink of water kind of frostings.  The next time I try these, I might switch out the frosting for a cream cheese-based one to balance the sweetness of the cherries.  But, overall, the cupcakes were a dream.  I ate one for breakfast. I ate one warm from the oven before I frosted them (I figured the addition of the cherries made it more like a muffin at that point, right?)

Cherry Almond Cupcakes

Servings: approximately 24 cupcakes

 

Ingredients

For the cupcakes:

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup buttermilk

1/3 cup Bing cherry juice

1/2 cup (1 stick) unsalted butter, at room temperature

4 egg whites

1 and 1/2 cups sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

12 Bing cherries, halved

For the frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

4 cups powdered sugar

3 tablespoons Bing cherry juice

1/2 teaspoon almond extract

1-2 teaspoons (plus more, to desired consistency) of milk or cream

For garnish:  Bing cherries

 

Instructions

1. For the cupcakes: Preheat the oven to 350 degrees and line a cupcake pan with the liners of your choice.

2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda; set aside.

3. In a 2-cup measuring cup, combine the buttermilk and the cherry juice; set aside.

4. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at high speed until smooth,  about 30 seconds.

5. Reduce the mixer speed to medium and add the sugar, vanilla, and almond extract, scraping down the sides of the bowl as necessary.

6. Add the egg whites, one at a time, until thoroughly combined.

7. In increments, alternately add the dry ingredients and the buttermilk mixture, beginning and ending with the dry ingredients.

8. Divide the batter between your prepared cupcake lines and gently press a cherry half into the center of each cupcake top.

9. Bake until lightly golden brown and a tester inserted into the center comes out clean, about 15-18 minutes or so.  Let cool completely before frosting.

10. For the frosting:  In the bowl of your standing mixer fitted with the paddle attachment, beat the butter on high speed until smooth, about 30 seconds.

11. Reduce the mixer speed to medium-low and add the powdered sugar slowly, one cup at a time, until completely incorporated, scraping down the sides of the bowl as necessary.

12. Add the cherry juice and the almond extract.

13. Add the the milk or cream, one teaspoon at a time, until the frosting reaches your desired consistency.  Pipe as desired onto the cooled cupcakes.  Garnish with additional cherries.

 

Source:  Slightly adapted from Better Homes and Gardens.

 

Filed in:Desserts | Fruit
comment
August 26, 2012 - 12:52 pm

kim@hungryhealthygirl - I’m so with you on the smell of almond extract! This look fantastic and definitely a perfect Sunday dessert.

August 26, 2012 - 2:14 pm

Katrina @ Warm Vanilla Sugar - Studying in August?! That is serious balls! I’m glad you went for this cupcake. It’s awesome!

August 27, 2012 - 11:38 am

abbe101 - These look so beautiful that I don’t think I’d be able to stand ruining them by taking a bite! Could be a new kind of diet – “Food that’s too pretty to eat!”

August 27, 2012 - 9:32 pm

Angelia - yum! what a visual delight these cupcakes are! picture perfect indeed. cherries and almond is not a combination I have personally tried but it sounds yummy! fantastic job!

August 28, 2012 - 10:35 am

Cherry Almond Cupcakes « The Cupcake Blog - […] Almond Cupcakes Via The Curvy Carrot Share : Pin ItTweet Posted by Miss Cupcake in Birthday Cupcakes, Themed Cupcakes and tagged […]

August 28, 2012 - 5:30 pm

Cherry Almond Cupcakes « The Best Cupcake Recipes - […] Almond Cupcakes 28 Aug Recipe available from The Curvy Carrot. google_ad_client = "pub-8473309536422600"; google_ad_width = 468; google_ad_height = 60; […]

August 29, 2012 - 8:59 am

marla - Stunning cupcakes LOVE all that pink 🙂

August 31, 2012 - 9:33 am

Javelin Warrior - The frosting looks incredible and I love that you used real bing cherries instead of the maraschino variety. These are so beautiful and I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…

September 7, 2012 - 5:22 pm

Liz N. - Where did you purchase those gorgeous jarred Bing Cherries?! I love those. I’m not a huge fan of maraschinos and would prefer to use the jarred BC’s instead. I would use them in cocktails especially, like a good Old Fashioned!

September 8, 2012 - 10:06 am

srlacy - Hey Liz! I bought the cherries at Whole Foods-the brand is called Bada Bing. They are awesome!

May 1, 2013 - 2:21 pm

Cherry Almond Cupcakes - […] For recipe visit:  thecurvycarrot.com […]

May 2, 2013 - 1:03 pm

Laura Dembowski - These look excellent! I love the pretty colors from the cherry juice!

January 4, 2014 - 11:01 am

Cherry Almond Cupcakes | What2Cook - […] Recipe: Cherry Almond Cupcakes […]

July 23, 2014 - 7:50 am

Almond With Cherries Cupcake | MFR - […] Content &Image Source […]

Nectarine Caprese with Honey Balsamic Reduction

August 21, 2012

This is, by far, my most favorite discovery of the summer. (And, I also want to wish a very HAPPY BIRTHDAY to my mom, Georgia!!!)

Originally, I found inspiration for this recipe, yet again, through Pinterest. But since I was reluctant to make a trip to the store, I decided to use ingredients I already had on hand.

The downside that suddenly turned into an upside? I ran out of balsamic, so I had to improvise.  The good news?  It was incredible.

The balsamic honey reduction is ingenious.  Already with a reduction, you’re making a sweet syrupy dressing.  Add some honey and you’ve got yourself a thick and gooey garnish that brings out the sweetness of the nectarines and balances well with the creaminess of the mozzarella.  A little goes a long way, as I found, so it didn’t really matter that I ran out of balsamic. And, as for the basil, I found that I only needed a little bit.  This wasn’t a salad, ladies and gentlemen.  It was a dessert for lunch.

Nectarine Caprese with Honey Balsamic Reduction

Servings: 2

Ingredients

For the balsamic reduction:

1/4 cup balsamic vinegar

1 tablespoon honey

For the salad:

2-3 ripe nectarines, sliced

4 ounces fresh mozzarella, sliced

Fresh basil, for garnish

Sea salt, to taste

Instructions

1. For the balsamic reduction: In a small saucepan over medium heat, whisk together the balsamic vinegar and the honey until combined.

2. Bring the mixture to a boil, decrease the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about 50% (it took mine only a minute or so once it boiled, so watch it carefully-it should thicken up.)

3. Carefully stack the nectarines and mozzarella and lightly drizzle with the balsamic reduction.  Garnish with basil.

4. Sprinkle with sea salt, to taste.  Enjoy.

 

Source: Adapted from Café Zupas.

 

Filed in:Appetizers | Fruit | Salads | Vegan
comment
August 21, 2012 - 6:23 am

Katrina @ Warm Vanilla Sugar - This is absolutely lovely!

August 21, 2012 - 11:47 am

Kelsey - I love this. What an outstanding summer lunch or brunch item!

August 21, 2012 - 12:59 pm

natalie@thesweetslife - wow. summer on a plate!! Absolutely gorgeous!

August 21, 2012 - 2:38 pm

mom - A nectarine or a peach for a peach! haha looks wonderful! Thanks for the birthday wishes Shanon!

August 21, 2012 - 2:59 pm

Lynn Cote - curvy- this one beats them all!!!!! Miss you!

August 21, 2012 - 3:37 pm

srlacy - Aw-Lynn! I miss you so much, too!!!! I hope everything back in derm is going well-give everyone a big hug for me and say hello. I miss all the nurses, attendings, and residents so much. I hope I can come visit soon!

August 21, 2012 - 3:38 pm

srlacy - I would have used peaches, specifically for that reason, but the peaches I got from Whole Foods were horrible. 🙁

August 21, 2012 - 3:43 pm

Chung-Ah | Damn Delicious - This is absolutely stunning! Can’t wait to give this a try 🙂

August 21, 2012 - 4:02 pm

Erin @ Texanerin Baking - I’m kind of weird and don’t like fruit and cheese together, or balsamic vinegar (I’m unfortunately very picky… boo!) but I just had to say that these pictures are BEAUTIFUL! Wonderful job. 🙂 And happy that your sub worked out. I love it when I take a chance and it actually works out for the best. It’s a great feeling!

August 22, 2012 - 9:53 pm

Jean | Lemons and Anchovies - Speaking of Pinterest, I just pinned this recipe–it’s brilliant! I would never have thought to use nectarines for a caprese salad but now that I’m looking at this, I say why not? Love this!

August 22, 2012 - 10:41 pm

Laura (Tutti Dolci) - This salad looks like heaven! I’m glad Jean shared it on her Facebook page since it let me here :).

August 23, 2012 - 2:40 am

Ann P. - My mouth is literally watering. That sounds SO incredibly good!

August 23, 2012 - 9:48 pm

Shannon@Louisville Lady Gourmet - Fantastic idea! Balsamic reductions are more versatile than at first glance. I love the idea of adding honey and heightening the dessert quality. Can’t wait to try it!

August 27, 2012 - 9:09 pm

Jennifer - So decadent and simple. Thank you.

August 31, 2012 - 9:03 am

Friday Favorites | Iowa Girl Eats - […] fresh: Nectarine Caprese with Honey Balsamic Reduction. The colors, the nectarines, the cheese, the HONEY BALSAMIC […]

August 31, 2012 - 1:04 pm

Erin - What a terrific idea. I am excited to try it.

Erin – ekcantcook.blogspot.com

September 2, 2012 - 5:17 pm

Christy @ My Invisible Crown - I love this idea! Such a nice change up for the normal caprese. Will have to try. Thanks for sharing!!

November 27, 2012 - 11:44 pm

Nina - This is pretty! Can you please tell me how you got the perfect drops sprinkled all over the plate? I’m envisioning myself doing this with much less grace, and it seems like something that would be difficult to wipe off and start over. Thanks!

November 28, 2012 - 1:46 pm

srlacy - Hi Nina-

I just used a small spoon and let it drip. The syrup is really thick, so it was easier to get a drop to go where I wanted it to. 🙂

August 17, 2013 - 7:01 pm

brittany - Fabulous! Didn’t have basil and forgot to use salt but it tasted amazing without it. I didn’t have any honey so I used a little agave instead and it worked great! Thanks for the amazing idea!

June 9, 2014 - 2:18 pm

Tara - Love caprese and never thought to use nectarines. This is absolutely delicious. I had to fight my husband over the last one. Wonderful!

June 16, 2014 - 1:00 am

Nectarine Caprese with Honey Balsamic Reduction | Tara's Multicultural Table - […] love the combination of summer tomatoes, fresh mozzarella, and basil. When I found this version on The Curvy Carrot, I had to try it. The nectarines work wonderfully with the mozzarella and basil. Drizzle with some […]

Buffalo “Chicken”-Vegetarian Style.

August 18, 2012

One of the things I love the most about having a food blog is the sense of fearlessness it often brings me when it comes to trying new twists on vegetarian recipes.

Take this one, for example.  Yes, I totally miss “real” hot wings, especially during football season.  Yes, I miss making things with buffalo sauce because it’s just so delicious.  But, in an effort to decrease my intake of all things processed (and yes, I know there are some buffalo sauces out there that are riddled with preservatives and additives…I actually tried a new one from Whole Foods this time..Bella’s…and I recommend it), I didn’t want to go the route of “fake chicken” (READ: frozen, heavily-breaded, tasteless chunks of soy……)

So, when I saw this recipe posted on Pinterest, my first reaction was like, “wait, PETA actually has recipes on their website?” and then, a “oh holy Hallejuhah.  This is worth a try!” So, whether or not you are a PETA fan, they have some recipes on their website that are both vegetarian and vegan-friendly.

This recipe was originally vegan, so I morphed it back into a vegetarian version because of the things I had on hand at the time.  I was actually a little skeptical of this recipe, to be honest with you, but I was blown away.  For one, the breading on the cauliflower is outstanding (I liked the additional tanginess of the buttermilk), and it totally makes the dish.  And another thing, I had never roasted cauliflower before (I’m usually not a huge fan), but the aroma of it cooking had me waiting at the oven door.  The texture?  Awesome.  The flavor?  Super awesome.

So, if you are looking for a football season-friendly (or really anytime-friendly) veggie version of a finger food classic, I would hands-down recommend this one.

Buffalo “Chicken”-Vegetarian Style

Servings: enough for at least 3-4 people

 

Ingredients

1 head cauliflower, cleaned and cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

2 teaspoons garlic salt

1 cup buffalo sauce

1 tablespoon unsalted butter, melted

For serving:  Bleu cheese dressing, celery, etc.

Oh, hey, Scout. 🙂

Instructions

1. Preheat the oven to 450 degrees.

2.  In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

 

Source: Adpated from PETA.

 

Filed in:Appetizers | Junk Food
comment
August 18, 2012 - 12:14 pm

Katrina @ Warm Vanilla Sugar - Oh neat! I didn’t know PETA had recipes either – this looks fabulous!

August 18, 2012 - 12:42 pm

Asiya @ Chocolate and Chillies - We love cauliflower…this looks great! Definitely going to give it a try!

August 18, 2012 - 6:17 pm

Ann P. - oh my gosh i love your dog!! Is it a boxer? Those are one of my favorite breeds <3
And I think this buffalo "chicken" is ingenious. seriously. 🙂

August 20, 2012 - 11:28 pm

Courtney - Oh, this is so cool! I’ve been vegetarian almost all of my life and never had the pleasure of trying buffalo style anything! I am so excited to try out this recipe! Looks amazing! Thank you for sharing! 🙂

August 24, 2012 - 9:03 am

Javelin Warrior - Wow, I love this twist on a classic – and it’s more healthful to boot! It looks so good and my mouth is watering 🙂 I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for the inspiration…

August 26, 2012 - 2:38 pm

C.R. - is that a Lakefront Brewery pint glass?!

August 26, 2012 - 2:39 pm

C.R. - duh, just saw the main pic!

August 26, 2012 - 2:39 pm

srlacy - Ha! Why, yes, it is. Their Eastside beer is one of my new favorite beers since I’m new to the city. I went on the brewery tour a few weeks back-it was great!

August 28, 2012 - 9:19 am

Daily Quickie: Buffalo Cauliflower | domesticitie. - […] Buffalo Cauliflower, via The Curvy Carrot Share:TwitterFacebookPinterestEmailLike this:LikeBe the first to like this. This entry was posted […]

August 29, 2012 - 11:56 am

Betsy - Whoa! This is pretty genius. I love buffalo flavor, love cauliflower, but hate fat, calories and processed foods. This will be on my inaugural football menu next week!

August 31, 2012 - 1:43 pm

Erin - This would never have occurred to me but now that I have seen it, it seems so genius.

Yes! Nom!

Erin – ekcantcook.blogspot.com

September 2, 2012 - 7:19 am

Buffalo Style Cauliflower | Branny Boils Over - […] Buffalo Style Cauliflower (adapted from PETA via The Curvy Carrot) […]

September 6, 2012 - 11:31 am

Katie - Made this last night and it was awesome! I’ve already recommended it to a bunch of my friends. yum!!

September 9, 2012 - 9:54 am

Sarah - Made it last night with a mix of cauliflower and broccoli. Delicious! The broccoli is a bit easier to deal with as well (less delicate). Also used whole wheat flour. Thanks for the great idea!

September 9, 2012 - 1:59 pm

Bridget@MrsGreenJeans - Oh this looks super yummy! Scout, you are so handsome!

September 9, 2012 - 2:16 pm

Christina - OMG!!! It was the best “buffalo wings” DH & I have ever had. I made these for the Texans’ game today & DH loved it. He isn’t vegetarian but now says he prefers them over other wings. WooHoo! Thanks for sharing this delicious dish!!!
For our side with this dish, I made broccoli bleu cheese slaw. It helped us cool down our mouths in between bites.

September 9, 2012 - 7:21 pm

Chelsey - I suggest spraying the pan you use…my cauliflower stuck a bit, otherwise, wonderful!! Thanks! 🙂

September 13, 2012 - 8:49 pm

What’s Cookin {gluten & dairy free living} - […] Vegan buffalo wings? Yes please! Replace flour with all purpose gluten free, wheat free, dairy free and your set! […]

September 14, 2012 - 4:30 pm

tiffany - I do this without the buttermilk batter and i use bbq sauce instead…i think this would work well with basically any kind of wing sauce.

September 19, 2012 - 5:04 pm

Lindsey - I tried making it and it stayed gooey, even though I cooked it an extra 20 minutes! What did I do wrong? Tips?

September 19, 2012 - 5:58 pm

srlacy - Hi Lindsey-
Not too sure-mine was a little gooey, but it wasn’t over the top. I wonder if there was too much “breading”?

September 19, 2012 - 9:53 pm

Shirley - Waaaaaaay too salty. Would switch from garlic salt to garlic powder instead

September 19, 2012 - 10:55 pm

Brittney - I have been wishing for a veg-friendly buffalo recipe forever! I made this last weekend for a get together with some girlfriends and it was HUGE hit among both vegetarians and meat-eaters! Thank you for sharing!

September 20, 2012 - 5:10 pm

Chloe - I love anything buffalo and this sounds like a great way to make it a little healthier. By the way I almost fell out when I saw your dog. Almost identical twin to our sweet Bella! Love those mushy faces;)

September 20, 2012 - 5:13 pm

Nancy H - So, I just made these…was super excited about trying them…but had some issues. First off, my batter was very thick, almost like cake batter. I thought it would be runnier? I coated all the cauliflower, but the batter was super thick. I put it in the baking pan and it all stuck together like a sheet cake. I had to crumble and break them apart after cooking and alot of the batter then fell off. Was your batter thick? I baked it on 450 for 18 minutes. I just added the hot sauce and butter, but now the cauliflower looks ruined since alot of the breading came off when I had to break them apart. How can I do this better next time?

September 20, 2012 - 6:48 pm

srlacy - Hi Nancy-
My batter was thick, but it wasn’t as thick as cake batter. Some of my cauliflower did stick together, and the next time I will make it I will make sure to spray my pan with more cooking spray. I definitely tried to spread the batter out really well between individual cauliflower florets. I hope it works better next time!

September 22, 2012 - 2:19 am

Saturday Pinterest Top 10!! « A Day In the Life of Jennay - […] Buffalo “Chicken”-Vegetarian Style Share this:TwitterFacebookLike this:LikeBe the first to like this. Tagged appetizers, baked […]

September 23, 2012 - 6:44 pm

lisa - made this lastnight, very good, love the how spicy it was :)))) even my hubby………who hates veggies loved it lol

September 24, 2012 - 1:36 pm

Rob - Hi, can you clarify one thing? To me, buffalo sauce = cayenne pepper sauce + butter. There’s a lot of stuff at the supermarket marketed as ‘buffalo sauce’ which you can just pour right onto wings or whatever. Should the recipe use cayenne sauce and butter? Or do you actually add more butter to pre-made buffalo sauce? Thanks!

September 24, 2012 - 3:03 pm

srlacy - Hi Rob-

This recipe is written for bottled, pre-made buffalo sauce (think Frank’s Red Hot Sauce) and you add in a little extra butter to the pre-made sauce, but feel free to cover the cauliflower in your own homemade sauce. I think your cayenne/butter combo sounds pretty good, and I think it would be great on top of the buttermilk breading!

September 25, 2012 - 11:23 am

Buffalo Cauliflower « Dinner With the DeMilles - […] tasty looking recipe comes from The Curvy Carrot. I’ve always like buffalo wings, especially those with unusual sauces, but for this one […]

September 25, 2012 - 8:47 pm

Buffalo Style Roasted Cauliflower | The Aimless Cook - […] The Curvy Carrot aimless, appetizer, appetizers, cauliflower, chicken, cook, cooking, dish, hot, kitchen, recipe, […]

September 27, 2012 - 7:18 pm

Kristi - I have made this twice. This is my new favorite meal!

September 29, 2012 - 9:48 pm

Yolanda - I just finished cooking it, I didn’t have buttermilk so…whole milk it was! and instead of the garlic salt (bad for you) I added 1tsp. of garlic powder and a bit less than 1tsp. of sea salt, just came out after stirring in it the buffalo sauce my husband made for me, crossing fingers! he dislikes cauliflower, husband is on the store trying to get some kind of blue cheese dressing, his buffalo sauce is mean good. for a next time yeah, it would be a good idea to grease a bit the pan.

September 30, 2012 - 2:25 am

Lori - Really excited to make this but I just have one question – you said to “serve immediately”; has anyone tried making this ahead (like say, the night before serving) and if so, has it affected the quality in any way?

September 30, 2012 - 5:00 am

The Curvy Carrot » Cajun Cauliflower Hash with Soft Boiled Eggs - […] calories, and actually quite a flavorful addition to any meal.  My first true experience was the Buffalo “Chicken” Cauliflower, which pretty much blew my mind.  I was ready to try another recipe featuring it: this time a […]

September 30, 2012 - 3:23 pm

Jessica - This was so yummy….It keeps great in a tupperware – you don’t have to eat it right away….I just had leftovers for lunch- heated in the microwave for a few seconds…..I love chicken wings, but hate the chicken part…..this is my new favorite recipe!!!

September 30, 2012 - 3:28 pm

Jessica - Doesn’t even need garlic salt…I just used chopped up fresh garlic….I just lightly dipped the cauliflower in the mixture, and then tapped off the excess…the first time I made it, there was too much of the flour, buttermilk…at least for me….My 2nd batch was much better….I used Organic Spelt flour, and a Wing sauce from Trader Joe’s, called Bella’s…..super good.

September 30, 2012 - 7:47 pm

Jus2kewt - Just finished it! Hubs and I loved it! The will spray the pan next time too. I used coconut/milk and garlic powder cuz it’s what I had in the house. Brilliant recipe! 😀

October 1, 2012 - 9:23 pm

Christine - Made these tonight. Everyone loved them! Whole head of cauliflower gone! I used skim mild instead of buttermilk. Worked out great. I also lined a sheet pan with parchment paper and everthing just slid right off into the bowl! Definitely a keeper!

October 3, 2012 - 9:00 pm

Rob - I was able to finally give this a try tonight. As far as flavor goes, it’s excellent. I used a wing sauce recipe I had on hand and it worked great. Unfortunately, the recipe has issues. I followed it exactly, and the vegetables didn’t really “brown up” – the breading just burned. After 10 minutes, all of the smoke detectors in my apartment were going off. I had to pull the vegetables out early because I didn’t really have any other choice.

I’d like to use this in the future as an alternative to wings. It’s less expensive and a little healthier. I’m going to have to find some other way to crisp up the cauliflower though because the breading just didn’t work for me.

October 3, 2012 - 9:22 pm

srlacy - Did you use your own buffalo sauce or the pre-made sauce?

October 4, 2012 - 6:59 am

Chels - Can you substitute regular milk for this, or do you have to use buttermilk?

October 4, 2012 - 10:01 am

Rob - I made my own buffalo sauce (not the one from this recipe). My confusion about the sauce stems from the fact that there is “Frank’s Red Hot Sauce” and there is also “Frank’s Red Hot Wings Sauce” and they tend to be right next to each other in the supermarket. The former is the stuff you would mix with butter, the ladder requires no additional fat before serving. The first time I read this, I thought that “buffalo sauce” referred to the wing sauce, not the standard hot sauce.

October 4, 2012 - 10:51 am

srlacy - Hi Chels-
Regular milk will work just fine!

October 7, 2012 - 12:50 pm

Sara - I wonder if this could work in a “buffalo chicken dip”. Maybe with the creamy part (cream cheese, ranch, Frank’s sauce) made and heated with chunks of breaded cauliflower stirred in? Or maybe using the breaded cauliflower to dip into the dip?

October 11, 2012 - 2:46 am

Cauliflower aversion… | AfricanKiwi - […] wing cauliflower! I headed to thecurvycarrot.com  to read the recipe & thought I might try it out (I’m not sure what quite came over me at […]

October 12, 2012 - 5:57 pm

Friday Favorites « Living and loving, simply. - […] (yet to be made) Recipe  These two cauliflower recipes are calling my name. Buffalo Cauliflower Red Chile, Lime and Cilantro Roasted […]

October 14, 2012 - 4:44 pm

Mary - Did you guys all really bake them at 450 for 18 min and that was good? Mine are sooo mushy, even after cooking them with the sauce on for an additional five minutes. I might try frying next time bc no one ate them today after i baked, Wayy too mushy and gross.

October 14, 2012 - 6:07 pm

Emily - I honestly did not have high expectations for this. I don’t like cauliflower and have never found a cooked version I could stomach. I not only found that, but one I actually, truly enjoy!! Yum! This is great! I can finally eat healthy cauliflower. Thank you!

October 14, 2012 - 7:21 pm

Liza - my batter turned out like biscuit batter…?! no way i can coat the cauliflower with that… trying to add some almond milk but i’m skeptical…

October 14, 2012 - 8:20 pm

Shannon - made these last night and we were very much fans 🙂 very creative, love it!

October 17, 2012 - 10:05 am

Ashley - OMG! I saw this on pintrest (I love u pintrest). I have only recently become a vegetarian (again). I miss wings and football more then filet mignon. I am so happy I found this (I love you). I can not wait to try it! Like heading to the store as soon as I get out of pjs, can’t wait to try it!! And I kind of want to marry you, just saying

October 17, 2012 - 9:29 pm

sarah - HI!! I just found your blog, it looks amazing. I can’t wait to see what you have been cooking lately. I just made these tonight and it was awesome!!

October 19, 2012 - 1:21 pm

Gwen @SimplyHealthyFamily - Hooray!!!!! I looooveeee hot wings but not the calories. I love you sooo much for this!

October 19, 2012 - 1:39 pm

Pete - Right, tried this tonight, used romanesco cauliflower (it’s just what I had), it is a bit more durable than the standard stuff, which I think helped. I opted for whole milk instead of the buttermilk, which was a mistake as the batter did not stick all that well. Obviously frying them would render a crispier, maybe tastier result, but obviously that’s not very healthy!

All in all I liked this and will try again, sticking closer to the recipe. Thanks!

October 19, 2012 - 4:56 pm

Amanda - This is genious!! I never would have thought to do something like that with cauliflower. I posted it to Stuffdot so I don’t forget!

October 20, 2012 - 1:37 pm

The Best Non-Wing Hot Wing — Bendiful - […] I also tried my hand at some fabulous Buffalo Cauliflower from the The Curvey Carrot. I have to say it was an excellent way to curb the desire to eat wings! A great vegetarian meal. The […]

October 23, 2012 - 2:46 am

pin 117: vegetarian buffalo cauliflower ‘chicken’ « {pin}wheels in motion - […] my execution on this one… needs a liiittle work. But after reading the comments on this recipe, I’m not the only one who had problems! On the bright side though, it still tastes great The […]

October 23, 2012 - 10:04 am

Buffalo Cauliflower Bites « FatChick2FitChick - […] Found the recipe for these tasty treats on Pinterest. […]

October 31, 2012 - 1:29 pm

Recipe Roundup: Veg-ing | It Will Be A Piece of Cake - […] Buffalo Cauliflower (recipe courtesy of The Curvy […]

November 1, 2012 - 6:01 pm

charlotte - Delicious, and what a genious idea!! Absolutely loved it.

November 2, 2012 - 3:08 pm

Mrs. Mackerelsnapper, OP - We made this on Monday (in anticipation of Hurricane Sandy knocking out our power) and I think we’ll be making it again tonight. It was FABULOUS, and my husband is looking forward to another batch. Thank you for sharing this. I gave you a plug on my blog, too: http://mrsmackerelsnapperop.wordpress.com/2012/11/02/the-one-post-is-three

November 2, 2012 - 3:09 pm

The one post is three… « Mrs. Mackerelsnapper, OP - […] vegetarian Pinterest find?  Buffalo Cauliflower.  Perfect for Friday night […]

November 3, 2012 - 1:59 am

Brittany - I have been trying to think of ways to adapt this recipe for so long! I’m not a poultry fan but I love buffalo & blue cheese so this is perfect. I bought all of the ingredients today and I’m going to give it a whirl Football Sunday.

November 3, 2012 - 9:13 am

Erin - I am trying this today for lunch!!! Sounds amazing! Thank you for posting, I’m so glad I found this blog!

Erin x

November 3, 2012 - 2:44 pm

Sarah - Just made these and they are so yummy!! The texture is perfect. I made one batch with the amount of buttermilk the recipe calls for, and another with an extra 1/4 cup, both were great, just depends on how light you want to make them and how thick you want your batter. I also used only half of the garlic salt and replaced the other half with garlic powder. Put them on parchment paper and they didn’t stick too bad. Thanks for finally helping me satisfy my buffalo wing craving!!

November 3, 2012 - 5:48 pm

srlacy - Thanks for the feedback, Sarah! I hope other people read your input and take note! 🙂

November 7, 2012 - 4:41 pm

Buffalo Cauli Bites « Fit and Fresh - […] they. Everything on the internet is true, right? Anyway, so I made these paleo. Inspiration from The Curvy Carrot. This could also be easily made into a dip. I would chop the cauliflower into smaller pieces. This […]

November 7, 2012 - 5:31 pm

Kim - I am from Buffalo so I’m here to clear up the confusion over different buffalo style sauces, like Franks. Franks red hot is the tradition buffalo style hot sauce. Franks “wingz” sauce is the same, but slightly less spicy. The key to change the temperature of the sauces is to simply add butter to regular hot sauce. The more butter, the more mild the sauce becomes. I believe for a mild sauce the ratio is roughly 3 parts hot sauce, 1 part butter or margarine. Hope this helps for those of you who can’t handle straight up hot sauce (like me) 🙂

November 10, 2012 - 3:15 pm

Rosanne - I accidentally added the hot sauce to the buttermilk mixture…uh oh!?!? Just coated the cauliflower and put in the oven. We’ll see how it turns out…

November 12, 2012 - 1:29 am

amanda - I am not vegetarian but love a skinnier version of buffalo wings. I was skeptical (my husband even refused to try them at first) but we were both won over and he isn’t much of a health food person. WE loved them – really tasty but best right out of the oven as they are not very good reheated

November 14, 2012 - 5:33 pm

Shauna - Made this today for DH and I, but I’m thinking maybe I did something wrong…it didn’t have a “breading”, and the cauliflower got mushy. Didn’t have any buttermilk, so I used heavy cream instead (that could very well be the problem)…the taste was still amazing, though!

November 15, 2012 - 12:24 am

Nov. 14, 2012 « Sassy, Crafting Sami - […] The day after my 23rd birthday I decide to start a blog. Dinner tonight was Pinspired by a few dishes I spotted on Pinterest.  The menu consisted of Chicken with Mustard Cream Sauce, adapted from Six Sisters’ Stuff, Roasted Broccoli, adapted from The Amateur Gourmet, and Buffalo Cauliflower, adapted from The Curvy Carrot. […]

November 15, 2012 - 12:25 am

Nov. 14, 2012 « Sassy, Crafting Sami - […]   Dinner tonight was Pinspired by a few dishes I spotted on Pinterest.  The menu consisted of Chicken with Mustard Cream Sauce, adapted from Six Sisters’ Stuff, Roasted Broccoli, adapted from The Amateur Gourmet, and Buffalo Cauliflower, adapted from The Curvy Carrot. […]

November 15, 2012 - 11:05 am

Christine - This was so good! I lined my baking sheet with parchment paper and no sticking!

November 16, 2012 - 10:32 am

Just like Christmas… Only better! | E.A.T.S., Rx - […] these cauliflower “wings”.  I made them last weekend and they were gone in minutes, hence no photos.  I know it sounds […]

November 16, 2012 - 7:17 pm

Sassy Crafty Sami » Nov. 14, 2012 - […] Dinner tonight was Pinspired by a few dishes I spotted on Pinterest.  The menu consisted of Chicken with Mustard Cream Sauce, adapted from Six Sisters’ Stuff, Roasted Broccoli, adapted from The Amateur Gourmet, and Buffalo Cauliflower, adapted from The Curvy Carrot. […]

November 17, 2012 - 2:52 pm

stephanie govinda - making this as soon as i can get the ingredients. is buttermilk thin yogurt?

please post your lovely brindle scot in all your posts, i love the way he is posing for the photograph. i live in india and have had three boxers, such wonderful dogs.

November 17, 2012 - 5:54 pm

srlacy - Hi Stephanie. You can use buttermilk, thinned out yogurt, or even regular milk. Scout says hi! 🙂

November 19, 2012 - 11:31 am

12 Leftover Veggie Tray Recipes - […] Buffalo Cauliflower shared by The Curvy Carrot […]

November 20, 2012 - 10:05 pm

Cindy - My batter was also very thick, and didn’t brown well at all, even after 18 min + a couple more. Finally put sauce in and put it back in, because I was afraid the cauliflower would be mush. Flavor was great, but breading was a bit gluey, not crispy at all. Any tips? Feedback welcome – I’d like to like this.

(think I may have measured the flour too heavy, in a hurry, so will be more careful if I try it again)

November 21, 2012 - 11:28 am

buffy - I found this recipe via Pinterest a while back and am making it tonight – it looks awesome! Also, heyyyyy – nice Lakefront glass! I’m a Riverwest Stein girl myself.

November 29, 2012 - 6:26 pm

Adrianne - I had the same problem as Cindy with the end result not being crispy. I use to prefer my wings without breading so I think next time I make this I will roast the cauliflower with just butter or olive oil and then put buffalo sauce on after browned.

November 29, 2012 - 6:39 pm

Sharon - Thank you so much for this awesome recipe. I used Skim Milk and whole wheat flour. Since it was just for me I halved the amount. I am an avid user of Texas Pete so added a bit of butter to toss with the Cauliflower. I have decided to try it naked next time. To roast my cauliflower then toss with hot sauce.

December 13, 2012 - 4:52 pm

Recipe: Gluten Free Cauliflower Wings | Life Without Buns - […] if you miss wings, holy shit this is for you. I was perusing around Pintrest and found this recipe for cauliflower hot wings. I need to incorporate more vegetables into my diet and this is perfect […]

December 14, 2012 - 1:44 pm

Erin - I love the Front Street Brewery.

December 25, 2012 - 3:28 pm

Rebecca - Just made this on Xmas. It was sooo good! I turned it half way through and it came out crisp. I made the buffalo sauce into a honey mustard buffalo sauce. Big hit with the famly!

December 28, 2012 - 8:43 am

Buffalo Bill | Foodosaurus Rex - […] things like cheeseburgers and buffalo wings, with my favorite substitute for wings to date being this buffalo cauliflower. I’ve also made buffalo lasagna  and figured I’d try my hand at buffalo stuffed […]

January 5, 2013 - 12:02 pm

Fearless Kitchen - I saw this on Pinterest and I had to visit. It looks delicious – so much healthier than most buffalo-anything, and not like a compromise at all. (I’m with you on the pretend chicken. Vegetarian food shouldn’t be a penance.)

Also, your dog is adorable.

January 6, 2013 - 4:28 pm

Magic Trees | much feasting and merriment - […] do pay attention to the delicious recipes that skip along my main page. One of my friends posted a buffalo-style cauliflower recipe. I made it within 24 hours on the theory that any recipe that requires a cup of hot sauce is a […]

January 8, 2013 - 8:33 pm

Recipe Bank: Lunch | primalrecipebank - […] Buffalo Cauliflower Bites […]

January 14, 2013 - 12:22 pm

Case of the Mondays? | A Cedar Spoon - […] Bites: Buffalo Cauliflower Bites Superbowl weekend is fast approaching! Are you looking for some healthy options at the party? […]

January 17, 2013 - 9:54 pm

Natasha Kotoff - just made this! it is delicious!i also made a lemon pepper & herb one as well.

January 19, 2013 - 12:28 pm

Pinterest Friday! « Cooking at Carolyn's - […] after browsing Pinterest, we settled on Cheesy Broccoli Quinoa, Cornbread Stuffed Jalapenos, and Buffalo Cauliflower. Here is a summary of the […]

January 21, 2013 - 2:11 am

Marina - I wonder if I can substituted butter for coconut butter. I am going to try it, hopefully it wont ruin it.

January 28, 2013 - 2:49 pm

Debra K Braswell - I substituted the All Purpose flour with Rice flour and made it Gluten Free, was awesome! We use GF ranch instead of blue cheese and even my “Gotta have meat” husband eats them!

January 29, 2013 - 3:43 am

Andie - I can’t wait to give this a try! I can’t deny that the main reason I even clicked into this post was the Lakefront Brewery pint glass. 😉

January 29, 2013 - 4:25 pm

Julie - I found you on Pinterest and can’t wait to try this recipe! I have a problem with roasted cauliflower cooling off very quickly…does the batter on this hold in some heat and keep it warm?

January 29, 2013 - 5:20 pm

srlacy - Hi Julie-
The batter does hold in the heat a little bit, but if you are needing it to be transported or served later instead of immediately, I would keep it tightly covered or wrapped in foil.

February 3, 2013 - 2:14 pm

nora - I actually had biscuit think batter when I made it but just coated them lightly and they turned out perfect! I think that as long as it’s not caked on there, the batter works great!

February 6, 2013 - 12:10 pm

How I Stayed (Relatively) Healthy on Superbowl Sunday « realfitrition - […] Buffalo Style Cauliflower adapted from The Curvy Carrot. […]

February 15, 2013 - 1:23 pm

Kristina - Can you substitute frozen cauliflower for fresh? Does it change the cooking time or texture at all?

February 15, 2013 - 2:25 pm

srlacy - Hi Kristina-

I have not tried this myself, but I am sure there is a way it can be done. I would recommend letting the cauliflower thaw and remove the excess moisture as best as you can. You may be able to proceed with the recipe as written from that point on. Let me know if it turns out for you!

March 3, 2013 - 8:24 pm

Alternative choices for some of our fans - […] Vegan “buffalo chicken” […]

March 9, 2013 - 8:13 am

Recipe: Buffalo “Chicken” Cauliflower - […] Adapted from The Curvy Carrot […]

March 29, 2013 - 2:09 pm

JJCyumn - We used Tessemae’s buffalo sauce and used their Ranch for dip… Absolutely the right call, delicious! No additives, all healthy, vegan, gluten free, paleo and delicious! Awesome meal!!

April 3, 2013 - 6:12 am

» Oh, How Pinteresting! - […] thecurvycarrot.com via Kerry on […]

April 3, 2013 - 3:30 pm

Courtney - I know what you mean about mushy faces, My Tetris & Titan are little sour squishy faced boxers too!! <3 Love them.

April 8, 2013 - 9:26 pm

Liz - Made this tonight & used them in a wrap with spring greens, avocado, & white cheddar cheese. DELISH. Will definitely be in regular rotation, made extra to throw in my salad tomorrow.

April 9, 2013 - 2:40 am

debbo - My entire family loves this recipe, thankyou. ps where did you get scout’s collar? Pls give that pupp a hug for me. 🙂

April 9, 2013 - 9:59 am

srlacy - Hi Debbo-

It was actually a gift from one of my attendings last year when I graduated! I am not sure where she got it-it was in New Hampshire. I get so many compliments on it-I have the matching leash, too!!

May 7, 2013 - 4:35 am

Buffalo Cauliflower - Where Home Starts - […] Found Here! […]

May 21, 2013 - 1:13 am

Buffalo “Chicken”-Vegetarian Style | WorldFoodRecipes.com - […] Original Recipe: http://www.thecurvycarrot.com/2012/08/18/buffalo-chicken-vegetarian-style/ […]

May 24, 2013 - 4:17 pm

Foodie Friday: Buffalo Cauliflower “Wings” | Mieux & Mieux - […] “wings” has made quite the splash in the blogosphere! Variations have popped up on The Curvy Carrot, Skinny Taste, and even on a SELF Magazine blog, all with major accolades. I’m a total sucker […]

September 4, 2013 - 2:39 pm

Nicole - Can’t wait to serve it as a veggie side dish with dinner. The best Buffalo sauce is Frank’s Red Hot Wings Buffalo. I live in Buffalo and that is our go to wing sauce. It makes anything taste better. Well, almost anything.

September 5, 2013 - 11:58 am

Recipe Revisions for Cutting Calories | eversaveblog - […] Low-cal revision: You may have a tougher time convincing the kids of this one, but we’re telling you, these Baked Cauliflower Poppers are crispy, flavorful, nutritious , a breeze to prepare, and satisfy the need for something that’s salty and snackable. For the low-carb and low-fat minded, we also recommend trying Caulflower Mashed “Potatoes”, a Cauliflower Pizza “Crust”, and these delicious football Sunday-worthy Buffalo “Chicken Wings”. […]

November 18, 2013 - 12:03 pm

Pinterest Pass or Fail: Buffalo Cauliflower Recipe | mrs. & the misc. - […] I love this vegetarian recipe blog, The Curvy Carrot. Seems my favorite pins for creative veggie recipes are always coming from this site. And this post is about one in particular … Buffalo Cauliflower. […]

December 30, 2013 - 11:59 pm

New Year’s Eve | Schlepping Three - […] Buffalo Cauliflower […]

January 2, 2014 - 10:12 pm

Karen - 1. Looks good 2. I’m pinning this because Im a boxer mom too!

January 29, 2014 - 9:12 am

Pierogi Party | Foodosaurus Rex - […] addition to making (veggie) chorizo & caramelized onion cheesy dip, Irish nachos, and buffalo cauliflower, I’m also planning on baking some Mrs. T Pierogis that will basically act as stuffed chips […]

February 27, 2014 - 7:50 pm

Recipes to Test When I Return to the U S of A | eatprayfudge - […] Buffalo Chicken Cauliflower Bites (thecurvycarrot.com) […]

March 18, 2014 - 11:30 am

Tuesday Tastes: Cauliflower – Apples&Abdominals - […] last recipe has me incredibly interested… Buffalo “Chicken” (aka… Cauliflower!). I love spicy/buffalo flavored things, and this sounds right up my alley. […]

May 7, 2014 - 5:03 pm

Buffalo “Chicken” Vegetarian Style from The Curvy Carrot | Kickshaws Downtown Market - […] is a great addition to superbowl parties, a summer bar-b-que or just on a snacky afternoon. Visit The Curvy Carrot for the […]

July 3, 2014 - 5:07 pm

Mike’s Hard Lemonade LITEhacks - […] 5.  Once all of your cauliflower veggie bites have been dipped, coated, and placed in a shallow dish, gently stir or mix bites to try to get them all as evenly coated as possible. 6.  Bake in oven for 15-20 minutes.  (Check on them after 15 minutes and watch to make sure they do not get too brown.) 7.  Mix buffalo sauce and melted butter in a small bowl. 8.  Pour buffalo sauce mixture over baked cauliflower, and gently stir bites to coat.  Return veggie bites to the oven and bake for another 5-10 minutes.  {Recipe adapted from this source} […]

January 11, 2015 - 12:01 pm

Lindsey Lou - Hi there! I made your recipe for the second time yesterday. These little bites are so good – Thanks for the recipe! I used what I had in the kitchen already, so there were a couple modifications that probably made the batter a little thicker than it should be (wheat flour, half and half). I thinned it out with a bit of water, but should have thinned it more. Anyway, I’ve posted a couple pics on my blog with a link back to you for the recipe. Thanks again.

Lindsey Lou

February 8, 2015 - 1:48 am

Super Bowl Snacks - Fun Healthy Recipes - […] Buffalo Cauliflower by The Curvy Carrot […]