Ingredients
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup milk (dairy or unsweetened plant-based)
- 3/4 cup buffalo hot sauce
- 2 tablespoons melted butter (or vegan butter)
- 1 tablespoon honey or maple syrup (optional, for balance)
Instructions
- Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the cauliflower from sticking and to ensure easy cleanup later.
- In a large mixing bowl, whisk together the flour, garlic powder, onion powder, salt, and pepper. Gradually pour in the milk and whisk until the batter is smooth and free of large lumps. It should be thick enough to coat the cauliflower without completely running off.
- Add the cauliflower florets into the bowl with the batter. Use a spatula or your hands to toss the pieces until every floret is evenly coated. Lift each piece out, shaking off any excess batter, and place them in a single layer on the prepared baking sheet.
- Place the baking sheet in the oven and bake for 20 minutes. About halfway through, flip the cauliflower pieces using tongs to ensure they get crispy on all sides. The florets should be tender and the batter should be set and lightly golden.
- While the cauliflower is baking, whisk together the buffalo hot sauce, melted butter, and optional honey in a small bowl. Once the 20 minutes are up, remove the cauliflower from the oven. Transfer the bites to a clean bowl, pour the sauce over them, and toss gently to coat. Return them to the baking sheet.
- Bake the sauced cauliflower for an additional 10 to 15 minutes. This step allows the sauce to caramelize and stick to the batter, creating that signature buffalo wing texture. Remove from the oven and let them cool for a few minutes before serving.
- Cook Time: 50 minutes
- Diet: Vegetarian, Plant-Based