If you’re ever visiting southwest Michigan, make a point to stop by Silver Beach Pizza. After you visit the dunes and/or beach, of course. As someone who likes (not loves) pizza, I must say, I LOVE Silver Beach Pizza. My favorite pizza of theirs is the “Sicilian” – sausage, pepperoni, green olives, and fresh basil. It’s heavenly and sadly, packed with salt.
The pizza joint is most certainly a staple in our community. With good reason.
My friend is not a pizza fan, though. Even of Silver Beach Pizza. Blows my mind.
She does, however, love their cauli-bites. She talks about them all the time and orders them every time she’s there. Which is often (in addition to being a popular restaurant, it’s also a fun hangout spot with an adult-only upper level…and great sunset views!).
Admittedly, I’m a bit late to the cauliflower game. I love the stuff, but I don’t necessarily love it any more than, say, any other vegetable. I’m an equal opportunity veggie lover, with the exception of eggplant. I don’t hate it, but it’s not something I’d ever seek out. I may even shove it off to the side of my plate and there’s few foods I’d do that with.
I recently joined the cauli-power party and had fun putting my own spin on cauli-bites. I’m a lover of buffalo any thing and this seemed like the perfect combo. It definitely worked and is super easy to make. Enjoy!
- 1 head cauliflower, cut into florets
- 2 Tbsp olive oil
- ⅓ cup buffalo sauce
- ¼ cup breadcrumbs
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Place the florets in a gallon-size zip lock; drizzle with olive oil, buffalo sauce, and breadcrumbs; toss well to coat. Arrange on the baking sheet in an even layer.
- Bake for 30-35 minutes and serve hot.
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