Buffalo Cauliflower

Cauliflower florets with a russet, crackling crust and a tender heart. The sauce coats every piece in a glossy, spicy glaze that tingles on the tongue.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 294
• Protein: 7 g
• Carbs: 35 g
• Fat: 14 g

Ingredients

• 1 piece Cauliflower ( cut into florets )
• 120 g Wheat flour
• 180 ml Whole milk
• 1 tbsp Paprika powder
• 50 g Minimum butter sweet ( melted )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Buffalo style hot sauce

Instructions

1. Vegetable prep

   Break the cauliflower into bite-sized florets. Wash and dry them thoroughly so the batter sticks properly.

2. Battering

   Whisk the flour, milk, paprika, salt, and pepper. The consistency should be thick enough to coat the back of a spoon. Dip the florets and shake off the excess.

3. First bake

   Spread the florets on a tray without touching. Bake at 200°C. The crust should become dry and firm to the touch.

4. Buffalo glazing

   Melt the butter and mix it with the hot sauce. Pour this mixture over the roasted cauliflower and toss to coat evenly.

5. Finishing

   Return to the oven for 5 to 10 minutes. The edges should slightly caramelize and the sauce should be absorbed, leaving a sticky, glossy surface.

Chef's tips

• Space the florets out on the tray; if they touch, they will steam instead of roasting.
• If the sauce is too thin, whisk in a small knob of cold butter to thicken it up.

Storage

Eat immediately to enjoy the crunch. It softens quickly in the fridge.