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Flavor of the Week

Flavor of the Week: Plant-based Buffalo Cauliflower

If you’re looking for a way to draw in consumers who focus on plant-based eating with some traditional bar fare, there may be no better way than adding buffalo cauliflower to your menu.

Cauliflower has been a star low-carb replacement for pizza crust for some time, allowing those on keto or other low-carb diets to enjoy a pie of their choice. Buffalo cauliflower has the same potential to convert chicken wing loyalists looking to eat less meat.

The tangy/spicy sauce stays the same, so consumers feel like they’re not giving up flavor to eat healthier.

Market research firm Datassential reports that buffalo cauliflower is on 1.1% of U.S. menus, which is a 477% increase over the past four years.

Click through the gallery to learn more about this Flavor of the Week and see how one restaurant is using buffalo cauliflower on its menu.

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