Ingredients
Units
Scale
- 1 large head of cauliflower, cut into bite-sized florets
- 1 cup all-purpose flour or gluten-free flour
- 1 cup milk or plant-based milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buffalo sauce
- 2 tablespoons olive oil
- Celery sticks and ranch dressing for serving
Instructions
- Preheat the Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Prepare the Batter: In a bowl, mix together flour, milk, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring they’re well coated, and place them on the baking sheet.
- Bake the Cauliflower: Bake for 20 minutes, turning halfway through, until they are golden and crispy.
- Sauce It Up: In a large bowl, combine the baked cauliflower with the buffalo sauce and toss to coat evenly.
- Final Bake: Return the sauced cauliflower to the oven and bake for an additional 10 minutes.
- Serve: Remove from the oven and serve hot with celery sticks and ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4
- Calories: 150kcal
- Fat: 4g
- Carbohydrates: 25g
- Protein: 5g