Baked Crispy Buffalo Cauliflower
The best vegetarian take on buffalo wings, made at home!
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Servings:
ingredients
- Reynolds Wrap® Non-Stick Aluminum Foil
- 1/2 cup water
- 1/2 cup milk
- 3/4 cup all-purpose flour
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 head of cauliflower washed and cut into florets (approx. 4 cups of florets)
- 1/2 cup Frank's red hot sauce
- 1 tbsp butter
- 1 tsp honey
- Sliced green onion for garnish
instructions
- Preheat oven to 425˚F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. If you don't have non-stick foil, be sure to coat the foil lining with nonstick cooking spray. Set aside.
- In a medium bowl, stir together water, milk, flour, and spices until well-combined.
- Dip florets into the batter, shaking off the excess before adding to the lined baking sheet in a single layer. Space them at least 1-inch apart on the baking sheet.
- Bake for 20 minutes, flipping halfway through, until crispy and golden brown. Make sure that the florets are getting crispy and golden before coating in buffalo sauce! This may mean you need to bake them longer, depending on your oven.
- While the cauliflower is baking, melt butter in a small saucepan over medium heat. Stir in hot sauce and honey. Cook for another 5 minutes until slightly thickened. Remove from heat and cool slightly.
- Add florets to large bowl and toss with ¾ of the buffalo sauce. Return to the lined baking sheet in a single layer. Bake for another 15 minutes, then drizzle with remaining sauce.
- Serve immediately with ranch or blue cheese.