Buffalo Cauliflower
45 minutes || My rating: 10/10 || Difficulty rating: Easy
Directions:
- Preheat the oven to 400 degrees
- In a large mixing bowl combine 4 tablespoons of flour, 3 tablespoons of water, 1 tablespoon of garlic power, 1 teaspoon of salt, and a pinch of pepper. The consistency should be like a very thin pancake batter. Add more water or flour to get to that consistency.
- Cut up a large head of cauliflower into small florets and add to the mixing bowl. Combine until the cauliflower is evenly covered by the mixture. Pro-tip: I like to use a mixing bowl that has a cover, and I just shake the mixture all over the cauliflower until it’s evenly covered.
- Cover a sheet pan with tin foil and generously cover with cooking spray.
- Dump the cauliflower onto the sheet pan and put in the oven. Roast for about 30 minutes, after 20 minutes, flip the cauliflower so both sides evenly roast. Rinse out the large bowl and dry.
- While the cauliflower is in the oven, on the stove, heat in a small pot 1 1/2 cups of Franks hot sauce and 1/2 cup of honey on medium heat. Stir every few mins as the mixture will come to a simmer and thicken. Pro-tip: You should be able to take a spoon with the sauce on it and along the back of the spoon, wipe your finger down it. If the sauce stays in place, then it is thick enough and the heat can be turned off.
- When the cauliflower is starting to turn golden brown, take it out of the oven and dump into the large bowl; add the sauce to the bowl as well. Put the lid on the bowl and shake to evenly cover the cauliflower with the sauce. Dump the sauce covered cauliflower back on the sheet pan.
- Turn the oven on broil, and place the pan back in the over on the top rack. Broil for a few mins until the cauliflower starts to crisp up or looks golden.
- Serve hot with ranch or blue cheese dressing. I also love to eat this on a buffalo chicken salad in replacement of the chicken. It’s so delicious! This also heats up great if you have left overs (trust me, you won’t the first time!).
