Buffalo Cauliflower
This Buffalo Cauliflower will quickly become a go-to when you’re in the mood for something that packs some heat but is also healthy. It’s a great snack, dinner or side and I promise your chicken wing loving guests will be impressed!
Servings: 4
Ingredients
- cooking spray of choice
- 1 head of cauliflower stems removed, cut into medium sized florets
Batter
- 1 cup water
- ¾ cup flour
- ½ tsp garlic powder
- salt and freshly ground pepper to taste
Coating
- 2 tbsp butter melted
- ¼ hot sauce I use Frank’s; add more if you dare
- 1 tsp white vinegar
- 1 tsp honey
Instructions
- 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.
Notes
You may need additional batter depending on the size of your cauliflower. If that is the case, be sure to make some extra coating as well!