You’ve probably already had buffalo cauliflower (and if you haven’t, you need to remedy this immediately.) Cauliflower is having a moment right now and with good reason. Not only is it delicious, but so versatile. You can even make “tater” tots with it! I usually just roast it at 450 degrees for 30 minutes, tossed with a little olive oil, salt and pepper. It’s simple and flavorful, the best kind of veggie prep. But then I discovered this recipe for buffalo-style cauliflower last winter and we love it so much that the time has come for me to tell you all about it too. I found the recipe I use on the blog Ben and Birdy but I changed up the ratios a bit because I almost always run out of the batter. I don’t know if I just buy abnormally large heads of cauliflower but I always find myself having to mix more batter, mid- dipping. With these new ratios listed below, I had plenty to coat all of my florets.
A Facebook friend recently asked whether buffalo cauliflower was really worth it. I immediately chimed in with a resounding YES! No it doesn’t taste like a chicken wing, but this buffalo sauce is so good you won’t miss the meat. Plus, the cauliflower develops a nice crunch which is satisfying without all of the greasy frying. Serve this dish as an appetizer at your next event with a side of blue cheese and it’ll be gone in seconds!
Buffalo Cauliflower (adapted from Ben and Birdy)
1 large head of cauliflower, cut into florets
1 cup brown rice flour
1 cup water
1 1/2 teaspoons salt
1/2 teaspoon granulated garlic
1/4 cup butter, melted
1/4 cup Frank’s Red Hot
Preheat your oven to 450 degrees and spray a large baking sheet with cooking spray (I like the coconut oil spray from Trader Joe’s.) Combine the rice flour, water, salt and garlic powder in a bowl until smooth. Dip the head of each floret into the batter and place on the baking sheet. The batter will pool off of it but this is OK. Bake for 10 minutes, then flip and bake for 5 minutes more. While the florets are in the oven, place the butter in a glass measuring cup and melt in the microwave for 30 seconds, or until fully melted. Stir the Red Hot right into the butter. Remove the cauliflower from the oven and, using a brush, coat the florets with the hot sauce mixture. (If you run out, you can always add a smidge more melted butter and hot sauce until you have enough to coat each piece.) Place the cauliflower back into the oven and bake for 8-10 minutes more or until the florets crisp up and the sauce is absorbed. Remove from the oven and let sit 10 minutes (if you can stop yourself from pouncing on them!) and serve with blue cheese dressing.