Buffalo Cauliflower, Lemon Dill Buttermilk Dressing & No-Salt Hot Sauce

Updated: Feb 12

Try these kidney-friendly swaps for your favorite snacks.


Air Fryer Buffalo Cauliflower

These tasty bites are kidney-friendly and easy to make in your air fryer. Try our no-salt hot sauce and lemon dill buttermilk dressing with them (linked below.)


Recipe credit: Blue Jean Chef https://bluejeanchef.com/recipes/air-...


INGREDIENTS

½ CUP buttermilk

¼ CUP no-salt hot sauce (recipe below)

½ large head of cauliflower cut into florets (about 1½ pounds)

½ CUP fine plain toasted breadcrumbs

½ CUP panko breadcrumbs

2 TABLESPOONS cornstarch

½ TEASPOON paprika vegetable oil spray


INSTRUCTIONS

Combine the buttermilk and hot sauce in a large bowl. Add the cauliflower and toss really well to coat all the nooks and crannies with the sauce. Let the cauliflower marinate in the buttermilk-hot sauce for 15 minutes, tossing every now and then to re-coat. Combine the breadcrumbs, cornstarch, salt and paprika in a zipper sealable plastic bag (or bowl). Working in batches, lift the cauliflower florets out of the marinade, letting extra liquid drip off the pieces and place them into the breadcrumbs. Seal the bag and toss the florets to coat with the crumbs (or toss in the bowl gently with your hands). Transfer the coated florets to the basket of your air fryer and spritz with vegetable oil on all sides. Air-fry for 12 to 14 minutes at 400ºF, until the coating is crispy and the cauliflower is cooked through. You shouldn’t need to flip the cauliflower. Transfer the cauliflower to a serving platter and serve warm with lemon dill buttermilk dressing and celery sticks.


Lemon Dill Buttermilk Dressing

This kidney-friendly dressing is great for salads or as a substitute for ranch to dip veggies and chicken in.

Recipe credit: Blue Jean Chef https://bluejeanchef.com/recipes/lemo...


INGREDIENTS

1 CUP buttermilk

1 CUP Greek yogurt (or sour cream)

1 lemon zest and juice

2 TABLESPOONS fresh chopped dill

freshly ground black pepper to taste


INSTRUCTIONS

Combine buttermilk, Greek yogurt (or sour cream), lemon zest and lemon juice in a bowl. Whisk together until smooth. Stir in fresh the chopped fresh dill and season with freshly ground black pepper to taste.


No-Salt Hot Sauce


INGREDIENTS

1 glass bottle with cap or cork

1 cup of hot peppers (roughly, use any type of hot pepper, such as Goat Horns, or Cayenne Peppers . You can even use super hot peppers like the Carolina Reaper if you want really spicy pepper vinegar sauce!)

Vinegar such as White Wine Vinegar (enough to fill jar, you can fill jar, and pour into pot to measure, any vinegar you want to use will work, so try out Apple Cider vinegar or Rice Vinegar for an Asian twist.)

1 tablespoon black peppercorns (optional)

4-6 cloves garlic, chopped (optional) INSTRUCTIONS

In a non-reactive pot such as a stainless steel, ceramic, or metal cookware with enamel coating, bring your vinegar to a simmer, being careful to not boil. Rinse enough peppers to fill the bottle, removing stems if preferred, and either chop them up into strips to fit into the jar, or you can cut a small slit with a knife in each of the peppers so that the vinegar can permeate the peppers to bring out the spice. Stuff all of the peppers, garlic and black peppercorns into the bottle, then fill the bottle with the hot vinegar. We like to use old empty hot sauce jars that we disinfected with boiling water first. Now you can add spice and flavor to any meal with this no-salt Hot Pepper Vinegar sauce – it lasts for a long time, just top off with more vinegar over time and your jar will last for months.

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