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Buffalo is both an American city and an indigenous mammal that Native Americans and early settlers relied upon for food. So what does that have to do with the beloved spicy Buffalo sauce that has become ubiquitous on American menus? Well, a family-owned restaurant, the Anchor Bar, in exotic Buffalo, NY, invented it in 1964. And we are all the beneficiaries of that culinary experiment that tastes delicious on almost anything: in this case, riced cauliflower and florets.
If you’ve ever been to Buffalo in the winter, you can appreciate the need to heat things up. And if you want to revel in the goodness of cauliflower punctuated by an unexpected spark, then this is your new favorite.
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