Ingredients:

  • 1 large head Cauliflower (approx. 700g), trimmed and cut into bite-sized florets
  • 30 ml (2 tbsp) Olive Oil (for coating)
  • 120 g (1 cup) All-Purpose Flour
  • 10 g (1 tbsp) Garlic Powder
  • 5 g (1 tsp) Smoked Paprika
  • 3 g (½ tsp) Kosher Salt
  • 1 g (¼ tsp) Freshly Ground Black Pepper
  • 240 ml (1 cup) Milk (Dairy or preferred unsweetened plant-based milk)
  • 120 ml (½ cup) Frank’s RedHot Original Sauce
  • 60 g (4 tbsp / ½ stick) Unsalted Butter (melted)
  • 5 ml (1 tsp) White Vinegar
  • 2 g (½ tsp) Honey or Maple Syrup (optional, to balance heat)

Instructions:

  1. Preheat the oven to 220°C (425°F). Line two large baking sheets completely with parchment paper. Ensure cauliflower florets are completely dry, then toss them lightly in the 30 ml (2 tbsp) of olive oil.
  2. In a medium bowl, whisk together the flour, garlic powder, paprika, salt, and pepper until uniform. Gradually whisk in the milk until a smooth, thick, pancake-like batter is formed, ensuring no lumps remain.
  3. Working in small batches, dip each oiled cauliflower floret into the batter, ensuring it is fully covered but allowing excess batter to drip off momentarily.
  4. Place the coated florets onto the prepared baking sheets, ensuring they are not touching (this is vital for crispiness). Bake for 20 minutes. Carefully flip the florets halfway through (at the 10-minute mark) to ensure the batter sets evenly and begins to lightly golden.
  5. While the cauliflower bakes, prepare the sauce: combine the hot sauce, melted butter, vinegar, and honey (if using) in a small bowl or saucepan. Whisk until emulsified.
  6. Remove the semi-crisp florets from the oven. Transfer them immediately to a large, clean bowl. Drizzle the buffalo sauce over the top and toss gently but quickly with a spatula until all florets are evenly coated.
  7. Return the coated cauliflower to the baking sheets. Bake for an additional 10–15 minutes, or until the sauce is bubbly and slightly caramelized at the edges.
  8. Serve immediately, garnished with fresh chives or parsley, alongside Blue Cheese or Ranch Dressing and crisp celery sticks.