Buffalo Cauliflower Wings and Cheesy Potato Skins
A delicious combination of spicy buffalo cauliflower wings and cheesy potato skins, perfect for sharing at Super Bowl parties.
Ingredients
Buffalo Cauliflower Wings
- 1 head cauliflower
- 1 cup buffalo sauce
- to taste tablespoon olive oil for tossing the cauliflower
- to taste teaspoon salt
- to taste teaspoon pepper
Cheesy Potato Skins
- 4 large potatoes for skins
- 1 cup shredded cheese (like cheddar)
- ½ cup sour cream for serving
- to taste tablespoon green onions for garnish
Additional Snacks and Appetizers (Optional)
- 1 bag chips and salsa for extra snacking
- 1 tray veggie tray with dip for healthier options
- dozen mini sliders mini sliders as an additional option
Instructions
Buffalo Cauliflower Wings
- Preheat your oven to 450°F (230°C).
- Cut the cauliflower into bite-sized florets.
- Toss these florets in olive oil, salt, and pepper until well coated.
- Place them on a baking sheet in a single layer and roast for about 20-25 minutes until golden brown.
- Once done, toss the roasted cauliflower in buffalo sauce and return to the oven for an additional 5 minutes.
Cheesy Potato Skins
- While the cauliflower is roasting, wash the potatoes and bake them in the oven for about 45 minutes or until tender.
- Allow them to cool slightly before cutting them in half.
- Scoop out some of the flesh, leaving a thin layer inside the skin.
- Fill each potato skin with shredded cheese and place them back in the oven until the cheese is melted and bubbly, about 10 minutes.
- Serve with sour cream and chopped green onions on top.
Snacks and Appetizers
- Arrange any additional snacks and appetizers on platters to ensure there's plenty for everyone to enjoy.
Notes
Store leftovers separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. For a healthier version, bake potato skins without cheese, then fill with toppings like avocado or mixed veggies.