Buffalo Cauliflower

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Buffalo Cauliflower takes all your favorite things about buffalo chicken wings - the crispy exterior, soft interior, and tangy, spicy buffalo taste - and turns them into a healthier option you don't have to feel guilty about eating. Super easy and so good!

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: buffalo cauliflower, crispy cauliflower

Servings: people

Author: Nicole Leggio

Cost: $10

Equipment

Sheet pan
Mixing Bowl

Ingredients

1 medium head cauliflower
½ cup all-purpose flour
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon onion powder
1 cup water
½ cup milk
1 cup panko bread crumbs
½ cup hot sauce
½ juice of a lemon
1 tablespoon butter

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with foil. Cut your 1 medium head cauliflower into florets and set aside.
Whisk ½ cup all-purpose flour, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon onion powder together in a large bowl. Slowly whisk in 1 cup water and ½ cup milk . Add 1 cup panko bread crumbs to a large zip lock baggie.
Working in batches, toss the cauliflower with the batter. Don't overcrowd. I did this in about four bathes. Use a slotted spoon to let all the excess batter drip off. Transfer to the baggie with the panko. Seal and shake until cauliflower are coated. Transfer to the prepared baking sheet. Repeat with remaining cauliflower.
Bake in the oven until crispy and golden brown, about 25 minutes.
While the cauliflower cooks, add ½ cup hot sauce, ½ juice of a lemon, and 1 tablespoon butter to a medium bowl. Microwave in 30-second increments until the butter is melted. Whisk to combine.
When the cauliflower is brown and crispy, transfer to the sauce. Toss until coated. Serve immediately.

Nutrition

QR code

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