Ingredients
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1 medium cauliflower, cut into florets
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1 cup all-purpose flour (or chickpea flour for gluten-free)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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3/4 cup water (or almond milk for a dairy-free option)
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1 cup buffalo sauce
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1 tablespoon melted butter (optional, for extra richness)
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Fresh parsley for garnish (optional)
Instructions
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Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. -
Make the Batter:
In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper. Gradually add the water (or almond milk) and whisk until the batter is smooth. -
Coat the Cauliflower:
Dip each cauliflower floret into the batter, ensuring it’s well-coated, and then place it in a single layer on the prepared baking sheet. Repeat with all the florets. -
Bake the Cauliflower:
Bake the cauliflower in the preheated oven for 25-30 minutes, or until the florets are crispy and golden, flipping them halfway through for even cooking. -
Prepare the Buffalo Sauce:
While the cauliflower is baking, mix the buffalo sauce and melted butter (if using) in a small bowl. -
Toss in the Buffalo Sauce:
Once the cauliflower is baked and crispy, remove it from the oven. Place the baked cauliflower into a large bowl, pour the buffalo sauce over it, and toss gently until the florets are well-coated.
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Serve:
Garnish with fresh parsley (optional) and serve immediately with your favorite dipping sauce, such as ranch or blue cheese.