Buffalo Cauliflower

A flexible recipe for non-dairy and gluten-free options. As you'll notice in the video, mine came out a little soft, so I recommend using the lower of the recommended oven temps and the shorter of the recommended roasting times. You can always bake them longer if they are too al dente for you. 

1 head of cauliflower (approx. 4 cups of florets)
½ cup milk (for vegan: use water or almond or soy milk)
½ cup water
¾ cup all-purpose flour (can sub gluten-free rice flour)
2 tsp garlic powder
1 tsp cumin
1 tsp of paprika
¼ tsp salt
¼ tsp ground pepper
1 cup Frank's Red Hot sauce
1 tbsp butter (for vegan: use earth balance buttery spread)

Preheat your oven to 425-450 F depending on your oven. (This is from GimmeDelicious.com, where I found this recipe. I don't know what it means and if you want it lower or higher.)

We’ll start by breaking down the cauliflower. You don’t really need to cut it as much as dismember the branches, so you may need to cut the thicker branches to separate it from the stalk. But then you can use your hands to break up the smaller branches into manageable chunks.

Next we’ll get add the flour to the water. And we’ll add garlic powder, cumin, paprika, salt, and pepper. Then whisk it all together.

Line a baking sheet with parchment paper or grease it really well. And dunk the cauliflower into batter, making sure it gets fully coated. Then drain the pieces (this is where a chinese spider spoon comes in very handy) and place on the parchment paper. We’re draining it because the batter will otherwise bake all the pieces together into one gigantic clump.

Make sure they’re spread evenly, and bake for 10ish minutes. Then turn them over so they can brown evenly and bake for 10-15 more minutes.

Prep the sauce by melting a little butter and stirring in a lotta hot sauce! And set it aside until the cauliflower is out of the oven. Transfer it from the baking sheet into a bowl. And add the sauce.

Carefully pour the cauliflower back onto the baking sheet and bake for another 20-25 minutes.

Make sure you’ve got a really good ranch or blue cheese dressing - just like with your wings!