Temps are starting to drop and I’m excited!!!! Why??? Because that means I can crank my oven up without my husband yelling at me that we are running the air conditioning! I try to give my oven a break during the summer and while I love me some grilled veggies, there are many recipes I miss making. This Buffalo Cauliflower is one of them. In fact, I just acquired an air fryer and am going to try and see if I can make these in it so that I can enjoy them all year long. I’ll keep you posted!
Prepping the cauliflower
Cut your cauliflower into floret sizes that work for you. I like a two-three bite “wing”, but you do you! I also keep the stems nice and short, but that again is a personal preference.
Choose your spiciness
I’m a baby, so I keep the hot sauce to a minimum, however it is easy to make the coating as hot as you want it. Just keep your guests in mind too;)
This recipe is quick, easy and delicious. I promise even your chicken wing loving friends will love them. If you want to pair this with a salad, this Broccoli Cabbage Caesar is the most popular one on the blog. I also think this this Shaved Brussel Sprout Salad or this Crunchy Salad with Creamy Dressing would work well. And if you’re looking for some other great vegetarian friendly dishes, try making Baked Creamy Polenta with Mushrooms, Artichoke Spinach Lasagna, No Fry Eggplant Stacks or Vegetarian Chili. As always, let me know how your Buffalo Cauliflower comes out by leaving a comment below. Enjoy! Buen provecho!
- cooking spray of choice
- 1 head of cauliflower stems removed, cut into medium sized florets
- 1 cup water
- ¾ cup flour
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
- 2 tbsp butter melted
- ¼ hot sauce I use Frank’s; add more if you dare
- 1 tsp white vinegar
- 1 tsp honey
- Preheat oven to 450 F. Line large baking sheet with foil for easy clean up and grease with cooking spray. In a large mixing bowl, combine all the batter ingredients, mixing until smooth. Working in batches (I do about ¼ at a time), add cauliflower florets to the batter, tossing them well until completely coated. Transfer to prepared baking sheet letting the extra batter drip back into the mixing bowl (I recommend using a slotted spoon, fork or even your hands). Bake in preheated oven for 25 minutes.
- Meanwhile prepare the coating by adding all the ingredients to a large mixing bowl and mixing well. Add the baked cauliflower to the bowl and gently toss until all pieces are completely coated. Return to the baking sheet, and bake for two more minutes, until sauce is hot. Serve immediately with optional blue cheese or ranch for dipping and carrots and celery for crunching.