Description
Six appetizer portions of lightly battered, baked buffalo cauliflower florets.
Ingredients
Scale
- 1 large head Cauliflower, cut into medium florets
- 3/4 cup All-purpose flour
- 3/4 cup Water
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Fine salt
- 3 tablespoons Unsalted butter, melted
- 1/3 cup Cayenne-style hot sauce
Instructions
- Heat oven to 450°F and line two large rimmed baking sheets with parchment. Cut one large cauliflower head into similar medium florets and pat dry. Whisk 3/4 cup flour, 3/4 cup water, 1 tsp garlic powder, 1/2 tsp smoked paprika and 1/2 tsp salt into a loose coating batter.
- Toss florets in the batter, letting excess drip off. Arrange in a single layer on the sheets without crowding. Bake approximately 20–25 minutes, turning carefully halfway, until coating is dry and edges begin to brown.
- Whisk 3 tbsp melted butter with 1/3 cup cayenne-style hot sauce. Toss baked florets gently with the mixture, return to the sheets and bake another approximately 8–10 minutes until glazed and the cauliflower is tender with browned tips.
- Serve warm in six appetizer portions. Record actual floret count, coating adhesion and whether the glaze softens the bite in a kitchen trial; optional dipping sauce is not included in this measured recipe.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: two baking phases of about 25 and 10 minutes; preheat excluded.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
Nutrition
- Serving Size: One sixth of the finished florets, pending measured count