March Madness Munchie

Who doesn’t want to make a slam dunk snack for March Madness?! A tasty party food that is over the top crazy good, compliments burgers, brats and hot wings and kinda healthy. Is that even possible? 

Is it worth the risk of introducing something so new to such an established tradition that began at a YMCA gym in Springfield, Massachusetts in 1891? Back before basketballs even existed, Dr. James Naismith was asked to think up an indoor “athletic distraction” for a bunch of rowdy schoolboys? If we really think about it, this time of year when we all stay glued to watch a sport we love, it all started with our children’s health in mind. It humbly began with a modified a game that involved throwing a ball into an elevated peach basket. The game of basketball was born, and over the years it has evolved from distraction to national obsession.

But even mighty sports fans have to eat.

So here’s an easy to make and even easier to eat finger licking good snack you can add to your game plan. Remember, a March Madness get-together isn’t some fancy tea party, it’s a celebratory game plan to cheer on your favorite team!

Cappadona Ranch Mesquite Jelly Popcorn Cauliflower

Ingredients

• 2 Cups Cauliflower florets (about 1 head of cauliflower)
• 1 cup of buttermilk
• 1 teaspoon hot sauce
• ¾ cup all purpose flour
• ½ cup Panko bread crumbs
• 2 tablespoons corn starch
• ½ teaspoon baking soda
• ½ teaspoon garlic powder
• 1 teaspoon salt
• Olive Oil Spray
• 1 jar of Cappadona Ranch Mesquite Jelly with Chili Pequin

Instructions:

1. Preheat oven to 375 degrees, line parchment paper on a baking sheet.
2. Mix buttermilk with hot sauce (add more for more spiciness)
3. In a medium sized mixing bowl, whisk together the flour, panko, corn starch, baking soda, garlic powder and salt.
4. Taking 2 tablespoons at a time, add the buttermilk mixture (NOT ALL Buttermilk) to the dry ingredients.  Stir together, until it makes into wet crumbles.  You should be able to press the mixture together and it will easily crumble.  Add more buttermilk if needed.
5. Dip florets into the remaining buttermilk,  then put into the bowl with the crumble mixture and press the crumbles all over the florets, coating them completely.
6. Place the florets onto the lined baking sheet and spray with olive oil.
7. Bake at 375 degrees for 10-15 minutes, flipping halfway.  Bake until brown and crispy.
8. Pour the jelly into a small saucepan and whisk on medium heat until it comes to a small bubble.  Remove from heat.
9. When the florets are done, toss them in the jelly glaze until coated.  Serve immediately.

Notes: Substitute the cauliflower florets with broccoli florets.  You can make your own “buttermilk” by mixing 1 cup of milk with 1 tablespoon of white vinegar and letting it sit for 15 minutes.