Buffalo Cauliflower

By á-46

This plant-based Bufflao snack uses baked cauliflower instead of chicken and the North African hot sauce harissa instead of traditional wing sauce.
SERVES 4 ACTIVE TIME 15 min. TOTAL TIME 35 min.

Ingredients

• ¾ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• Kosher salt and freshly ground black pepper, to taste
• ½ cup buttermilk or almond milk
• 4 cups bite-size cauliflower florets
• ¼ cup harissa (mild or spicy)
• 2 Tbsp unsalted butter or vegan butter, melted
• Yogurt ranch dressing (homemade or bottled), for serving

Preparation

Step 1

Preheat oven to 450°F.
In a medium bowl, whisk first 4 ingredients.
Add buttermilk and ⅓ cup water; whisk until smooth.
Mixture should be consistency of heavy cream; if needed, whisk in more water, 1 Tbsp at a time. Add cauliflower, tossing to coat. One piece at a time, shake off excess batter and transfer to a parchment-lined sheet pan in a single layer (leave at about ½ inch between pieces).

Bake 8-10 minutes or until crispy. Remove pan from oven, turn florets and bake 8-10 minutes. Set aside.

Reduce oven temperature to 350°F.

In a medium bowl, combine harissa and butter. Add cooked cauliflower; toss to coat evenly. Discard parchment; replace with a fresh piece. Arrange cauliflower in a single layer on baking sheet. Bake 15-18 minutes, turning halfway through, until browned and crisp. Serve with dressing.