I really want to have a cute little anecdote to share or some sort of spin to take on this story, but so far I have found myself typing about 1) Our trip to the zoo yesterday and how my daughter was most excited to see the spiders and how I am borderline arachnophobe and 2) The fact that we cancelled DISH Network last year, and what with the Seahawks and the Golden Globes this past weekend, well, no live TV kind of sucked. But otherwise we are a happy Roku family.
Neither subject, clearly, is particularly scintillating, so … backspace, backspace, backspace, chili. I’ll just talk about this Crock Pot Buffalo Cauliflower Chili, because I’m just plain out of any other good ideas. Writer’s block: it’s a real thing.
Note: this is not buffalo chili. It’s buffalo chili. See the difference? I have definitely not changed my ways; it is definitely not buffalo of the American Bison variety.
It is buffalo of the wing variety. But it’s not buffalo wings, either, because that’s still meat. And that would be weird. It’s just the sauce. And cauliflower. And a bunch of other stuff to make it into chili.
(See how I am not kidding about my writer’s block?!)
I actually bought the Frank’s Red Hot sauce for another recipe idea I have up my sleeve, but on a whim, I threw this together too. And WE LOVED IT. Because the cauliflower cooks for a good long time, it just sort of melds with the beans, tomatoes, onions, and sauce and creates this wonderful thick chili texture. The Frank’s Red Hot, chili powder, and cayenne lend a nice wallop of heat, but it’s a nice sort of heat. No pain. And it’s mellowed a bit by the brown sugar and the cheese you throw on top. Blue cheese is a must. Unless you hate it, then cheddar is a must. Unless you’re a vegan, in that case, I think you’ll still like it without the cheese.
Crock Pot Vegetarian Buffalo Cauliflower Chili
- 1/2 medium head cauliflower (about 4 cups florets)
- 1 medium onion (diced (about 2 cups))
- 4 cups cooked cannellini beans (or 2 15-oz. cans, drained)
- 1 28-ounce can diced tomatoes with juice
- 1 4-ounce can fire-roasted diced green chilies
- 1/2 cup Frank's Red Hot original sauce
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/8 teaspoon cayenne pepper (plus more to taste if desired)
- 1/2 teaspoon kosher salt (plus more to taste if desired)
- Assorted toppings such as blue cheese (diced celery, diced red onion, sliced scallions, sour cream or this vegan cashew sour cream (so good!), or shredded cheddar cheese)
- Add all ingredients to a 3-quart or larger slow cooker. Stir.
- Cook on low for 8-10 hours. Taste and add additional salt, if desired.
- Serve with assorted toppings.
- Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.
Dairy-Free/Vegan Option:Omit the cheese. Use vegan sour cream.
This sounds amazing!! I SO cannot wait to try it :). I have a bit of a cauliflower obsession…
I am loving cauliflower lately! It’s so versatile 🙂
Okay I just had an idea… what if you roasted the cauliflower when it’s in chunks, and then added it to the recipe? Imagine the depth, oh god. I am definitely trying that!
This is awesome! We have been getting more into cauliflower at the Caldwell house, and I think this recipe represents the logical end of the cauliflower extreme flavor spectrum.
Looking forward to trying this recipe. It sounds great
Yummy kick of cayenne. I’m starting to love spicy food.
Drool. This is making me want a crockpot!! Buffalo cauliflower sounds amazing. I was just doing a pantry cleanup (I have way too much urad dal, fenugreek seeds, and mung dal from an Indian cooking streak that didn’t last look enough. Note to self: must resurrect that again and blog about it).
I found a small can of green chiles that I need to use up and I adore cauliflower so almost always have a head in the fridge. After looking over the recipe again I realized that I have EVERYTHING (minus the slow cooker) so I’m SO going to make this as soon as I can borrow one from a friend. YaY! Thank you!
The texture of this sounds wonderful. Perfect for winter. I need to dig my crock pot out from it’s grave of tupperware lids.
Just made this last night and OMG is it goooood. Thanks so much for sharing this wonderful recipe.
Hi Cindy, so glad you liked it! We really loved it here, too. The cauliflower just does something sort of magical in there! And the toppings help. 😉
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Made this today and it is AMAZING. Going on my rotation of “super easy to make yet super tasty” list.
I made this tonight and it was indeed very, very delicious. Nice and hearty without feeling weighed down afterwards. I would die to have it with blue cheese crumbles but after having dairy I would literally die, well maybe not die but not feel very well. Although mine didn’t taste very buffaloey (but the blue cheese probably would have helped). It was awesome and I can’t wait to taste it the day after.
So glad you liked it! Definitely it’s not quite as buffalo-y without the blue cheese but yes – please leave it off! 🙂
I am not joking when I say that I am online shopping right now for a crockpot because I saw this recipe. This looks like pure buffalo heaven!!
Oh my goodness! I made this tonight and it was SO GOOD. I swear it was better than the usual chili I make with ground beef. I am a convert, man something about those cauliflower just make this rock. Thanks for the recipe!
Made this for dinner and it was great! As others have said, even my meat eating husband enjoyed it. We will definitely make it again. Thanks for the super recipe!
Would this recipe still work with frozen cauliflower? Would cook time need to be increased?
Just made this– again!! It’s a perfect way to get a whole lot of veggies in! I use a head of cauliflower with a few carrots chopped into pieces as well. I am now pregnant and unfortunately have a food aversion to Franks Red Hot so I am trying a new hot sauce this time– chili jalapeño based. This is one of my signature dishes now, thanks for posting the recipe!
WOW this is an amazing thing. I got the whole thing in a 2-QT crockpot, even using a whole cauliflower head (although I subbed onion powder). And I timed the prep – it literally took 15 minutes, including chopping cauliflower and opening cans. You’re my hero.
PS: secret vegetarian chili ingredient that I use all the time is roast cashews. They sop up the flavor and they add some protein and richness. Next time I make this I’ll add them.
just joined your site im in Australia what is franks hot sauce and could I use something else in this recipe
Do you have fried chicken wings (or buffalo chicken wings, specifically) in Australia? Frank’s is the classic out-of-the-bottle sauce that people use for wings. You’re looking for mild/medium hot pepper sauce. Google “copycat Frank’s hot sauce” and you should be able to find something. Basically, a bunch of red (hot, not sweet) peppers, a bunch of garlic, some vinegar, and salt.
Is this made with Frank’s Red Hot original or Franks buffalo sauce? I thought the Buffalo sauce was different than the hot sauce.
Frank’s Red Hot original – I think the buffalo sauce just has butter or butter flavor added to it.
Good to know! Thanks so much! Can’t wait to make this for football this weekend!
Delicious. My family loved it.
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