Unfortunately, the nacho/wing side of it tends to be pretty high in calories, fat and salt… (which is also what makes them so tasty!)
My tip for the less nutritious variety of appetizers is to always share, try to get a salad in there too and don’t feel forced to eat your entire entree too!
I always fill up quickly on the apps and end up taking 2 bites of my entree, which I gladly wrap up and take home for lunch the next day.
You can also try ordering the appetizer and see how you feel after, then maybe order something else.
I also love a good buffalo chicken dip, so I thought why not try this with cauliflower?
It’s creamy and spicy, and has a nice texture from the cauliflower. It’s also super easy to make.
Let’s get to cooking!
1-15oz can Cannellini beans, drained (No Salt Added or Low Sodium)**
1/4 cup hot sauce (I used Frank’s)
2 tbsp ranch or blue cheese dressing (whichever you like!)
1/2 large cauliflower, grated or riced (about 2 cups)
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1 tbsp olive oil
4 chives, sliced (optional)
** You can substitute this with chickpeas**
1. Preheat oven to 375 degrees. Season grated or riced cauliflower with salt, pepper, garlic powder and cayenne pepper. Coat with olive oil and bake for 30-40 minutes, or until the cauliflower is crispy. Stir the cauliflower about half way through the cooking time.
2. In a food processor, add beans (drained), hot sauce and ranch or blue cheese (I used blue cheese) and mix until smooth. Add small pinch of salt, to enhance the flavors.
3. When cauliflower is finished, stir into dip and serve with chopped chives for garnish.
You can serve this like I did, with the 4 c’s: carrots, celery, cucumber or chips.
Bell pepper would also be good, or anything that has a nice crunch to it.It’s smooth, has a nice bite and just a hint of spice. Certainly feel free to add extra cayenne for some added heat. You can also top it with crumbled bleu
However you do it, as always, make it how you LOVE it and I hope you enjoy.
Lots of LOVE,