Cheesy Sriracha Cauliflower Bites with Echo Mountain Blue Dip
This mock-wing thing may be an unpopular idea, so hear me out. I told my husband I was recipe testing a cheesy and spicy wing for super bowl and he basically did a touch down dance. I may have omitted the fact that I was using cauliflower instead of chicken. When I told my dad what I was making, he straight up lol-ed. Okay, I'm not really selling it, but these crispy, cheesy little snacks are awesome. They're made with a generous amount of sriracha, plus sriracha salt, and everyone's favorite cheese, Redneck Cheddar. Dunk these babies in a velvety dip made with Rogue Creamery's Echo Mountain and Bellwether Farms' Creme Fraiche. On a day when vegetarians are overlooked, the Dairymaids are there for you. If you want to make a snack stadium, we can help you with that too.
1/4 cup Sriracha
1/4 cup Sir Kensington's Dijon Mustard
Directions:
Preheat oven to 450. Whisk sriracha, dijon, milk and cheese together. In a separate bowl, stir panko, garlic powder, red pepper flakes, sriracha salt and pepper together. Dip cauliflower florets into wet mixture, then coat in dry mixture. Arrange on a parchment lined baking sheet. Bake for about 25 minutes. For dip: fold blue cheese crumbles into creme fraiche to combine.
1 teaspoon Sriracha salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 1/2 cups panko
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 1/2 cups panko
For Echo Mountain Blue Dip:
1/4 lb Echo Mountain, crumbled
3/4 cup Bellwether Farms Creme Fraiche
Directions:
Preheat oven to 450. Whisk sriracha, dijon, milk and cheese together. In a separate bowl, stir panko, garlic powder, red pepper flakes, sriracha salt and pepper together. Dip cauliflower florets into wet mixture, then coat in dry mixture. Arrange on a parchment lined baking sheet. Bake for about 25 minutes. For dip: fold blue cheese crumbles into creme fraiche to combine.
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