The BEST Baked Buffalo Cauliflower!

posted by Tina Range - 

Honestly, I can't take any credit for this, but DANG IT they were tasty!!

I got this recipe from our favorite reporter, Kate Raddatz! She posted it on her Instagram story the other day and for some random reason I've been craving buffalo sauce all the time.

I've made buffalo cauliflower before, but it honestly always goes soggy. This recipe is baked and it's pretty healthy too!

This is the original recipe - Click Here

Ingredients

  • 1 head of cauliflower approx. 4 cups of florets
  • 1/2 cup milk for vegan: use water or almond or soy milk
  • 1/2 cup water
  • 1 cup all-purpose flour can sub gluten-free rice flour
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 cup Frank's red hot sauce
  • 1 tbsp butter for vegan: use earth balance buttery spread

Instructions

  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven.

  2. Wash and cut cauliflower head into bite-sized pieces/florets. 

  3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.

  4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet.

  5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.

  6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside. 

  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy!

Here is what I did -

Ingredients

  • 1 head of cauliflower approx. 4 cups of florets
  • 1/2 cup milk (I used almond/coconut, because it's what I had in my fridge)
  • 1/2 cup water
  • 1 cup all-purpose flour can sub gluten-free rice flour (I used brown rice flower)
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp of paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 cup Frank's red hot sauce (I only used 3/4 cup)
  • 1 tbsp butter for vegan: use earth balance buttery spread

Instructions

  1. Line baking sheet(s) with parchment paper or grease very well with oil. Preheat your oven to 425-450 F depending on your oven. (I used parchment paper & set my over to 450)

  2. Wash and cut cauliflower head into bite-sized pieces/florets. 

  3. Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the cauliflower without dripping.

  4. Dip the cauliflower in the batter. You can do this one by one or in batches. shake off excess batter before placing cauliflower on the baking sheet. Lay the cauliflower single layer on the baking sheet. (I did this one at a time and I think I left more batter on than she did, but it was enough for all my cauliflower. I had to use 2 baking sheets)

  5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy. (I didn't flip them, I just check them around the 10 minute mark and made sure they were all loose from the parchment paper & shook them around a bit)

  6. While the cauliflower is baking, get your buffalo wing sauce ready. In a small saucepan on low heat melt butter and mix in hot sauce. Remove from the heat just as it starts to melt. Stir together and set aside. (This step is totally unnecessary, but if you want your sauce a little richer, go for it. I did it and noticed nothing)

  7. Once the cauliflower is done its first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Return cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until reached desired crispness. Serve with ranch, blue cheese, or your favorite dipping sauce. Enjoy! (I did this in 2 chucks by baking sheet. I started with 3/4 cups of sauce and I think I only ended up using a 1/2 cup because I didn't want them to get soggy)

I cannot say this enough - THEY WERE SO GOOD!! I would totally bring these as like appetizer for a party if you had to bring something. Or just make a full batch and sit on my couch with a bowl of ranch and go to town.

Let me know if you end up making them! Tweet me or DM me on Instagram (@TinaRange).

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