Try this Buffalo Cauliflower recipe, or contribute your own.
- 1/2 cup water
- pinch of salt
- 1/4 teaspoon garlic salt
- 1/2 cup all purpose flour
- 1 head of cauliflower
- for the batter
- dash of frank's wing sauce (or frank's original ho
- 1/4 teaspoon dried onion (i use tastefully simple's onion onion
- for the buffalo sauce
- 1/4 cup frank's wing sauce
- 3 tablespoons salted butter melted
- Carbohydrate 39.449189397944 g
- Cholesterol 45.7546875196215 mg
- Fat 17.9574952756009 g
- Fiber 8.11084508106838 g
- Protein 9.22618710644575 g
- Saturated Fat 11.0376916842245 g
- Serving Size 1 1 -4 serving (428g)
- Sodium 1107.33454269375 mg
- Sugar 31.3383443168756 g
- Trans Fat 1.42150342938505 g
- Calories 341 calories
Step-by-step
- Preheat the oven to 450 degrees.
- Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside.
- Wash your head of cauliflower and cut into pieces. I made a variety of sizes.
- In a medium bowl, mix together the batter ingredients. It will be fairly thick.
- Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
- Bake for about 15 minutes until the batter just hardens.
- In a small bowl, mix together the buffalo sauce ingredients.
- Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.
- Put back into the oven and bake for a few more minutes (I think 5-7 minutes was my range), until the sauce has mostly dried and the cauliflower is crispy.
- Remove from the oven, let cool, then enjoy! We dipped ours in Ranch dressing.
Pulling the sheet pan out at the exact fifteen-minute mark is the only way to prevent the flour batter from either remaining gummy or burning entirely at the aggressive 450 degree Fahrenheit oven setting. Castigating vegetable-based wing substitutes as soggy is common, but the root cause is usually a failure of starch gelatinization before the sauce goes on. By whisking all-purpose flour with water, salt, garlic salt, and dried onion, you create a viscous shield. When exposed to dry heat, the starch molecules absorb the liquid and swell, forming a rigid matrix that can withstand subsequent moisture without dissolving back into a paste. Introducing fat too early ruins this structural integrity. Melted salted butter mixed with vinegar-heavy cayenne pepper sauce must wait until the initial bake solidifies the coating. Brushing the buffalo sauce onto the hardened crust allows the dairy fats and capsaicin to cling to the exterior rather than saturating the raw cauliflower inside. Fresh cauliflower contains high water content, which constantly threatens to steam the batter from the inside out. Preserved or previously frozen vegetables release even more cellular water upon thawing, rendering a crisp exterior nearly impossible to achieve. Baking the coated florets for an additional five to seven minutes after saucing evaporates the excess moisture from the condiment, concentrating the acidity of the hot sauce while the butter fat fries the flour crust in place. Spacing the florets in a single layer on foil sprayed with oil guarantees proper air circulation so the bottoms brown evenly without sticking.
