Chef Donna: Snacks for March Madness

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Snacks for March Madness!

With March Madness in full swing this is a great little snack to make while you watch all those games.  Buffalo Cauliflower is everything you love about hot wings and all that deliciousness and toothsome bite of veggies.  If you have a deep fryer, this the time to get it out and put it to use.  If not, I’ve got an easy oven-bake method for you to follow, instead.  For your Perfect Pairing try The Vineyard at Hershey Dry Riesling.  The tart Riesling grape goes toe to toe with the sauce, without compromising the beer-batter and overall “wing” taste!


Recipe:  Buffalo Cauliflower

Serves about 3


1 head of cauliflower

½ cup all-purpose flour

1/8 tsp TSTE® Garlic Powder*

¼ tsp TSTE® Onion Obsession*

¼ tsp TSTE® Brazilian Atlantic Sea Salt Petite*

¼ cup water

¼ cup beer

½ cup buffalo wing sauce

½ cup butter, melted

*I use and recommend The Spice & Tea Exchange seasonings and blends for this recipe.  You can find and order them at


For Deep Fryer Method:  Preheat deep fryer to 375°F.  Line a baking sheet with paper towels.

For Oven Bake Method:  Preheat oven to 450°F.  Line a baking sheet with aluminum foil. Spray with non-stick cooking spray.

Cut cauliflower into bite-size florets; roll in paper towels to make sure florets are completely dry.  Combine flour, water, beer, TSTE® Garlic Powder, TSTE® Onion Obsession, TSTE® Brazilian Atlantic Sea Salt Petite, and a dash of buffalo wing sauce in a medium bowl.  Dip cauliflower florets into the batter until evenly coated.  Let mixture rest a few minutes while you make the sauce.  Make sauce by combining remaining wing sauce and butter in a bowl.

For Deep Fryer Method:  Carefully place florets into deep fryer for about 1 to 2 minutes, until just golden.  Drain on paper towel-lined sheet then toss in sauce.  Serve immediately, or place in a 450º F (preheated) oven for 10 to 12 minutes, or until florets are dry.

For Oven Bake Method:  Place florets on the prepared baking sheet in a single layer, leaving room between the pieces.  Bake 15 to 20 minutes, until the batter begins to harden. Remove from oven and cool for a few minutes.  Toss florets in sauce to coat and place back on pan.  Return to oven and bake 10-12 minutes more, or until florets are dry.

Serve with your favorite dip.

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