Ingredients
Units
Scale
- 1 large head of cauliflower, broken into florets
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 cup milk (more if needed)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1.5 teaspoons sweet paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep the Oven and Baking Sheet:
- Preheat your oven to 450°F (232°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Make the Batter:
- In a large bowl, combine the all-purpose flour and cornstarch.
- Gradually add the milk to the flour mixture, stirring continuously to achieve a consistency similar to thin pancake batter. Add more milk if necessary.
- Season the batter with garlic powder, onion powder, sweet paprika, salt, and black pepper. Mix well to combine.
- Coat the Cauliflower:
- Add the cauliflower florets to the bowl with the batter.
- Toss the florets in the batter until they are evenly coated.
- Use tongs to pick up the florets and place them on the prepared baking sheet, ensuring excess batter is left behind.
- Bake the Cauliflower:
- Bake in the preheated oven for 15-20 minutes, or until the batter sets and begins to turn golden.
- Add Buffalo Sauce:
- Remove the cauliflower from the oven and toss the florets in my homemade buffalo sauce.
- Return the coated florets to the baking sheet and bake for an additional 10-15 minutes, or until the sauce starts to caramelize.
- Serve:
- Once done, place the cauliflower on a platter.
- Serve with homemade ranch or blue cheese dressing
