Buffalo Cauliflower
User Reviews
4.9
Buffalo Cauliflower
Description
This recipe transforms cauliflower into a buffalo-flavored snack by first cutting the head into bite-sized pieces and coating them with a batter made from flour, milk, olive oil, garlic powder, and black pepper. After dipping the cauliflower in the batter, it’s drained of excess coating, then seasoned with panko breadcrumbs for crunch. The pieces are baked on a foil-lined pan at a high temperature to crisp the coating without deep frying.
Once partially baked, the florets are gently tossed in buffalo sauce—either store-bought or a homemade mix of melted butter and hot sauce—and returned to the oven to finish cooking. This final baking step crisps the sauce lightly without soaking the cauliflower, preserving texture. The result is tender yet crisp florets with a tangy, spicy flavor balanced by the creamy dips typically served alongside, such as ranch or blue cheese.
Drying cauliflower thoroughly before battering helps the coating adhere well. Leaving some florets plain before adding sauce accommodates those sensitive to spice. This dish suits sharing or pairing with various dips and makes a flavorful alternative to traditional buffalo wings.
Ingredients
- 1 head cauliflower washed and dried
- 1 cup milk any type
- 1 cup all-purpose flour
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- black pepper to taste
- ⅔ cup panko bread crumbs
- ⅔ cup buffalo sauce see note below
Instructions
- Preheat oven to 450°F.
- Cut cauliflower into bite-sized pieces and discard the core.
- Combine milk, flour, oil, garlic powder, and pepper in a large bowl. Place batter and cauliflower in a large zippered bag and gently toss until cauliflower is coated.
- Pour cauliflower into a large strainer, letting any excess batter drip off. You want just a light coating of batter. Sprinkle with Panko breadcrumbs and gently toss.
- Place on a foil-lined pan and bake for 15 minutes. Remove from the oven and gently toss with buffalo sauce. Cauliflower should be coated but not soaked.
- Place cauliflower back on the pan and bake for an additional 5-10 minutes or until cauliflower is tender-crisp.
- Serve with ranch or blue cheese dressing.
Notes
- Make your own buffalo sauce by combining ⅓ cup melted butter and ⅔ cup hot sauce if preferred over store-bought.
- Dry the cauliflower thoroughly using a salad spinner or towel to help the batter stick better.
- Allow excess batter to drip off before adding panko crumbs for a light, even coating.
- Coat cauliflower lightly with buffalo sauce to avoid sogginess; do not soak.
- Reserve some plain florets for those who prefer milder flavors; season these simply with salt and pepper.
- Serve with ranch or blue cheese dressing to balance the heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124 | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 683mg | 28% |
| Potassium | 293mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 35mg | 39% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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