Meat-Free Buffalo Wings with Ranch Dipper

by Rachael Ray Show Staff 3:00 AM, January 14, 2013

Aired January 14, 2013

Serves 6

Scroll down below to see how this recipe was made on Facebook Live!


1 cauliflower, cut into 1-inch florets
2 tablespoons EVOO Extra Virgin Olive Oil
1/2 cup hot sauce
For the Ranch Dipper:
1 cup Greek yogurt
Juice of 1/2 small lemon
3 tablespoons chopped fresh herbs (such as dill, chives and parsley)
1 clove garlic, finely grated
Salt and pepper
1/2 cup blue cheese crumbles, optional


Preheat oven to 450°F.

Place cauliflower florets onto a nonstick baking sheet, and dress with some EVOO and season with salt. Bake for 25 minutes or until crispy and caramelized at edges. Remove from oven, place into a large bowl and toss with the hot sauce. Serve with Ranch Dipper alongside.

For the Ranch Dipper:

In a small serving bowl, combine the yogurt, lemon juice, herbs and garlic; season with salt and pepper. Fold in blue cheese, if using.

Serve alongside Crispy Buffalo Cauliflower for dipping.

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