Who doesn’t love buffalo wings? Or the flavor of buffalo chicken in a sandwich, or a wrap, or what about buffalo dip, and buffalo pizza? I could go on and on about all the ways that I can make buffalo flavored foods. The newest way I used buffalo though was for this amazing appetizer – buffalo cauliflower. Yep, cauliflower.
I saw this recipe on Pinterest from Persnickety Plates and decided to give it a try when the husband was traveling since he doesn’t like cooked vegetables. It was soooo good though that even he might like it, I’ll have to try it out on him sometime. And it was easy! I was amazed at how nice of a crust I got from the batter using just the oven and not frying these. Dip them in some ranch or blue cheese dressing and you have an awesome appetizer, or in my case it turned into dinner.
Here’s what you need:
Cut the cauliflower up into florets, size doesn’t matter too much – whatever you like.
Now mix together the flour, water, a dash of wing sauce, garlic salt and dried onion until it comes together into a smooth, thick batter.
I tossed the cauliflower into the bowl a couple at time until they were coated. And then I got impatient and tossed all the remaining cauliflower into the bowl and tossed until they were coated. And then I wondered why I didn’t just put everything into a zip top bag and shake it together. Next time.
Put the battered cauliflower onto a tinfoil lined baking sheet sprayed with cooking spray – bonus: No clean up! Bake at 450 degrees for about 15 minutes until the batter hardens.
While it’s baking, mix together the buffalo sauce using some Frank’s wing sauce (have I mentioned how much I love this stuff? – ready to go wing sauce, I always have a bottle in my fridge), some melted butter and a pinch of salt. Mix it well until the butter combines with the wing sauce. If you’re looking for a shortcut feel free to use straight-up buffalo sauce, but the butter adds an additional richness.
Brush the buffalo sauce onto the cauliflower and return to the oven. Bake for about 5 minutes until the sauce dries onto the batter and is crispy. You’ll know it’s ready when you pick these up you won’t get any buffalo sauce on your fingers (sorry to those of you who love licking your finger after chicken wings, these aren’t quite as messy).
Let cool just until they don’t burn your mouth when you eat them (I may not have waited long enough to try the first bite) and serve with ranch or blue cheese dressing.
- Head of cauliflower
- Batter:
- ½ c flour
- ½ c water
- Dash of Frank’s Wing Sauce
- ¼ t garlic salt
- ¼ t dred minced onion
- Sauce:
- ¼ c Frank’s wing sauce
- 3 T butter melted
- Pinch of kosher salt
- Ranch or blue cheese dressing for serving.
- Preheat the oven to 450 degrees. Line a cookie sheet with tinfoil and spray with cooking spray.
- Cut the cauliflower up into bite-sized florets.
- Mix together the batter ingredients, it will be thick.
- Toss the cauliflower in the batter until completely coated. Place onto prepared baking sheet.
- Bake for 15 minutes until the batter hardens.
- While the cauliflower is baking mix together the buffalo sauce. Whisk together well until the butter completely combines with the buffalo sauce.
- Brush the buffalo sauce over the cauliflower. Bake for an additional 5 minutes until the sauce has dried on. You’ll know it’s ready when you pick a piece up and don’t get buffalo sauce all over your fingers.
- Cool slightly and serve with ranch or blue cheese dressing.
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