Inspired by gimmedelicious.com
Ingredients
for 4 servings
-
¾ cup all-purpose flour (95 g) -
1 teaspoon paprika -
2 teaspoons garlic powder -
1 teaspoon salt -
½ teaspoon pepper -
¾ cup milk or milk alternative (180 mL) - 1 head cauliflower
-
¼ cup buffalo sauce or hot sauce (70 g) -
2 tablespoons coconut oil or vegetable oil -
1 tablespoon honey
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Preparation
- Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
- In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
- Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
- Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.
- Enjoy!
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Tips
-
Krystle Browne
I made it without majority of the ingredients. I didn’t want to use flour... all I used was a little bit vegetable to grease the pan , buffalo sauce, salt, and pepper and it came out good! Add some ranch sauce for dipping and you will be in heaven
2018-06-20T20:04:36Z Helpful (16) -
Reanna Sharma
I added a cup of panko crumbs and baked for an extra 10 minutes at a slight reduced heat. It really helped make it crispy. Also added 1 extra tbsp of honey to mellow out the buffalo sauce a bit. Otherwise it was delicious and I will make again :)
2018-08-04T20:07:23Z Helpful (8) -
shawn13
These were very good. I read the comments, so I sprayed the cauliflower with my canola oil spray in between cooking and they came out crispier on the outside but still soft on the inside.
2018-09-24T16:40:49Z Helpful (5) -
janiceacevedo
I didn't have buffalo sauce so I used hot sauce. The suggested 1/4 cup made the sauce way too spicy. For dipping, I used vegan ranch and it helped balance out the spiciness.
2018-07-20T07:38:21Z Helpful (5)
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