Crispy Buffalo Cauliflower Mac Skillet

• 8 oz elbow macaroni
• 1 large head cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 cup buffalo sauce
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• Green onions for garnish

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 Toss cauliflower florets with flour, garlic powder, paprika, and cayenne pepper.
3. 3 Heat olive oil in skillet, add coated cauliflower, and cook until crispy.
4. 4 Toss cauliflower in buffalo sauce.
5. 5 Prepare cheese sauce by melting butter in a saucepan, whisking in 2 tbsp flour, then milk, and finally cheese.
6. 6 Combine macaroni and cheese sauce in a greased skillet.
7. 7 Top with buffalo cauliflower and bake at 375°F for 15 minutes.
8. 8 Garnish with green onions before serving.

Equipment

• Large skillet
• Baking sheet (optional)
• Mixing bowls
• Whisk

Variations

• Add cooked chicken for a heartier option.
• Use blue cheese in the sauce for a classic buffalo flavor.

Substitutions

• Use almond flour for a gluten-free option.
• Substitute milk with almond milk for a lighter version.

Pairings

• Pairs well with a cold beer or a glass of chardonnay.

Nutrition

Tips

• For extra crispiness, you can bake the cauliflower in the oven before skillet cooking.
• Adjust cayenne pepper to control the spice level.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of ranch dressing for dipping.
• Pair with a crisp salad for a balanced meal.

FAQ