Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 cup water (or unsweetened nut milk for a creamier batter)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup buffalo hot sauce
- 2 tablespoons melted butter (or coconut oil for vegan option)
- 1 tablespoon honey or maple syrup (optional, for balance)
Instructions
- Step 1: Preheat and Prepare Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Step 2: Create the Batter In a large mixing bowl, whisk together the flour, water, garlic powder, salt, and pepper. The batter should be thick enough to coat the cauliflower without being overly runny.
- Step 3: Coat the Cauliflower Add the cauliflower florets to the bowl with the batter. Toss well until every piece is evenly coated. Lift each floret and shake off any excess batter before placing them in a single layer on the prepared baking sheet.
- Step 4: Initial Bake Place the baking sheet in the oven and bake for 15 to 20 minutes. Flip the florets halfway through the cooking time to ensure they get crispy on all sides. They should be tender and the batter should look set.
- Step 5: Prepare the Buffalo Sauce While the cauliflower is baking, whisk together the buffalo hot sauce, melted butter, and optional honey in a small bowl. This mixture provides the classic tangy and spicy flavor profile.
- Step 6: Sauce and Final Roast Remove the cauliflower from the oven. Brush the buffalo sauce mixture onto each floret or gently toss them in a bowl with the sauce. Return the coated cauliflower to the baking sheet and bake for an additional 8 to 10 minutes until the sauce is bubbly and the edges are slightly charred.
- Cook Time: 40 minutes
- Diet: Vegetarian