Ingredients
Scale
- 1 medium head of cauliflower, cut into bite-sized florets
- 3/4 cup all-purpose flour (or gluten-free blend)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup milk (dairy or non-dairy)
- 1/2 cup buffalo hot sauce
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon honey or maple syrup (optional, for balance)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup. Wash the cauliflower and cut it into small, even florets so they cook at the same rate.
- In a large mixing bowl, whisk together the flour, garlic powder, onion powder, salt, pepper, and milk. The batter should be thick enough to coat the cauliflower without being overly runny. If it feels too thick, add a splash more milk; if too thin, add a tablespoon of flour.
- Toss the cauliflower florets into the batter. Use a spatula or your hands to ensure every piece is thoroughly coated. Lift the florets out one by one, shaking off any excess batter, and place them on the prepared baking sheet in a single layer. Make sure they aren’t touching to allow for proper air circulation.
- Place the tray in the oven and bake for 20 minutes. About halfway through, flip the florets over to ensure they brown evenly on all sides. The batter should look set and slightly golden when this stage is complete.
- While the cauliflower is baking, whisk together the buffalo sauce, melted butter, and honey in a small bowl. The butter adds richness and helps the sauce stick, while the honey balances the sharp heat of the vinegar in the hot sauce.
- Remove the cauliflower from the oven and transfer the florets into a clean bowl. Pour the buffalo sauce mixture over them and toss gently to coat. Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes until the sauce is bubbly and the edges are slightly charred.
- Cook Time: 45 minutes
- Diet: Vegetarian, Gluten-Free option, Vegan option