Crispy Buffalo Cauliflower
- 1 head organic cauliflower
- 1/2 cup whole wheat flour (or whatever you have on hand)
- 1 cup non-dairy milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp avocado oil or olive oil
- 1/2 c buffalo sauce of choice (I like Franks)
- Nutritonal yeast (optional)
Cut the cauliflower into florets, or small bite-sized pieces. In a large mixing bowl, add batter ingredients (flour, milk, onion powder, garlic powder, paprika), and whisk until incorporated. Add the cauliflower florets to the batter, and coat each floret thoroughly. Place cauliflower onto a parchment-lined baking sheet, and pre-bake for 25 minutes at 425F, flipping halfway.
In a separate bowl, add buffalo sauce and avocado oil and whisk. Once the cauliflower has pre-baked, add the florets to the buffalo sauce and toss until covered. Put the cauliflower back on the baking sheet and bake for an additional 15-20 minutes, or until cauliflower is crispy.
I like to drizzle more buffalo sauce and sprinkle nutritional yeast to serve.