Sometimes (more frequently lately) I go totally MIA for a week straight. While I would love to say I surprise took a vacation to Hawaii or won the lottery and was busy counting my millions — in reality, it’s because we’re painting a bathroom. Though it really doesn’t take that long to paint, we had a little other fixing up to do, plus it’s hot as balls in there with no ventilation. Long story short, I did a lot of not cooking and not blogging last week.
These I made before last week, so why I didn’t post them is beyond me. Why I didn’t make them a loooooong time ago is even further beyond me. This concept has been floating around the internet for a while, and I finally decided to jump in. I just happened to have a leftover gluten free beer and a head of cauliflower I meant to rice the week before, so they were born out of hunger and not really pre-planned. Sometimes, those are the best meals, right? Because the beer was already gluten free, I saw no reason to go mucking that up with wheat flour and opted for brown rice flour.
The pictures are with Buffalo sauce and Ranch, but you could (and I did) dip these in BBQ sauce or any other sauce your heart desires. While I love Buffalo sauce, sometimes it’s just too spicy and doesn’t love me back. I ate a few with the spicy stuff but didn’t feel like having heartburn all night, so now I can highly recommend these dipped in any sauce you happen to be fond of. I also feel like mentioning that these are nothing like chicken wings — I know that seems self explanatory, but sometimes people miss the obvious and you get angry emails and blog comments 😉
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