Buffalo Cauliflower Sliders w. Yogurt Gorgonzola Dressing

 

This fall has been kicking my butt. I just can't seem to get out from under everything I need to do. There's the daily stuff: making sure my son is clean, clothed, fed; making sure I'm clean, clothed, fed; getting my house presentable (if not totally spick-and-span). Then there's the blog deadlines, the special events, the recipe swaps, the PTA politics. And then there's the big, long-term, life-altering stuff...in this case, my father's Parkinson's and all the big, terrifying life changes that come with a debilitating disease. So many of us are in this "sandwich generation," and sometimes it's really a hard place to be.

But time marches on and we tackle each day as it comes and we do our best to keep up. Sometimes my best isn't quite good enough. Lately I'm feeling like I'm not doing a good job with ANYTHING and I'm just scrambling to keep up. This post, in celebration of October is Tailgating Month with Life Currents, was supposed to happen in the beginning of the month. And then it was supposed to happen last week. But the recipe I wanted to feature just wasn't working. It was good but it wasn't great. I actually thought of posting it, anyway. Just because I'm tired and, you know, kind of feeling like everything is a mess right now.

But I didn't. I created a new recipe—and it's really, really good. Good enough to share with you, good enough to celebrate with Life Currents (who's having an awesome giveaway now that you should totally enter!).

 

These Buffalo Cauliflower Sliders were inspired by one of our most popular recipes ever, our Buffalo Cauliflower Bites. These sliders are just as tasty but more portable, so you can pack them up and take 'em to a game. Perfect for Life Currents' tailgating celebration! Because it is also Breast Cancer Awareness Month, I wanted to feature cauliflower; there have been some links found between increased cruciferous veggie intake and a decreased risk of cancer.
 
Ingredients
makes 6 to 8 sliders

• 1 small head cauliflower, cut into bite-sized florets
• a couple teaspoons of olive oil
• 1/3 cup Buffalo Sauce
• slider buns
• 1 carrot, julienned (I use a Julienne Peeler)
• 1 stalk celery, julienned
• 1 scallion, chopped 
• Yogurt Gorgonzola Dressing
• additional crumbled Gorgonzola cheese

Preheat oven to 400 degrees. Toss the cauliflower florets with some olive oil and spread on a parchment-covered baking sheet. Roast the cauliflower for about 30 minutes, flipping the veggies halfway through cooking.

In the meantime, warm the Buffalo sauce in a saucepan.

Once the cauliflower is done roasting, toss it in the Buffalo sauce until the cauliflower is fully coated. Then assemble the sandwiches:

• open up your slider buns;
• put a heaping teaspoon of my protein-packed Yogurt Gorgonzola Dressing on the inside of the bun. (If you haven't tried this dressing, you've been missing out! It's #madewithchobani, packed with protein, and so yummy!);
• top with the buffalo cauliflower, some julienned carrots and celery, Gorgonzola crumbles, and chopped scallions

This is a sloppy sandwich. I mean, you could use less of everything. Less saucy, roasted cauliflower; less creamy, gooey Gorgonzola dressing. But why would you? This is comfort food. It should be dripping onto your fingers and you should be licking those fingers clean.

Life is messy. So is comfort food. And it's exactly what I need right now. How about you? For more awesome tailgating goodies, check out Life Currents' Caprese Dip, Pink Pop Tarts, Easy Baked Pizza Wraps, and lots more!


UPDATE: Blondes Eat Clean posted an awesome review of this recipe! This post contains affiliate links, so I make a small commission if you purchase through my links—which helps to keep this blog running. Don't fret, I only recommend products I personally use and approve.