Ingredients
Scale
- 1 cup all-purpose flour
- 1 TB garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon Kosher salt
- 14 teaspoon ground pepper
- 1/2 cup buttermilk (can sub milk or just all water )
- 1/2 cup water
- 1 medium head cauliflower, broken into 1 1/2-inch florets
- 2 tablespoons unsalted butter
- 3/4 cup hot sauce, such as Frank’s Red Hot
- *Optional: add 1 TB honey or maple syrup to cut heat, heat if desired
Gluten Free (Keto Friendly) Method
- 4 cups cauliflower florets (~1 medium head)
- 1 cup superfine almond meal
- 1 Tablespoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 1/2 cup Franks Hot Sauce
- 1 Tablespoon of butter
- *Optional: 2 tablespoons maple syrup
Instructions
- Whisk the flour, garlic powder, paprika and salt in a large bowl. Stir together the buttermilk and water (or all water if you don’t have buttermilk). Whisk the buttermilk mixture into the flour to make a smooth, thick batter.
- Add the cauliflower to the batter and toss well to coat. Transfer the cauliflower to the prepared baking sheets, shaking excess batter back into the bowl. Arrange the florets on the baking sheets so they don’t touch. Bake until the batter is set, about 15 minutes.
- Meanwhile, melt the butter with the hot sauce in a small saucepan over low heat. When the cauliflower has baked for 15 minutes and the batter is set, drizzle with half of the hot sauce mixture, then turn over the florets and drizzle with the rest of the hot sauce mixture.
- Set the oven to broil. Broil the cauliflower until tender and the coating is crispy, 2 to 3 minutes.**Be careful to not let them burn–I keep the oven door cracked and my eye on them. Let cool briefly before serving with the dipping sauce.
Gluten Free (Keto Friendly) Method
- Preheat oven to 400ºF and spray a baking sheet with olive oil cooking spray.
- Prep cauliflower, but cutting into “wing-sized” pieces. Set aside.
- Make rub my mixing together almond flour, garlic powder, smoked paprika, salt, and pepper. Transfer into a gallon-sized bag.
- Then, crack 2 eggs in a bowl and whisk.
- Dip cauliflower into the egg mixture and thoroughly coat. Then transfer into gallon-sized bag. Repeat with all pieces of cauliflower.
- Shake bag so that the cauliflower gets coated with rub.
- Transfer cauliflower onto baking sheet and spread out evenly. Spray cauliflower with olive oil cooking spray or alternatively drizzle on some olive oil.
- Bake at 400ºF for 20 minutes. Remove and flip cauliflower. Bake for 10 more minutes.
- While cauliflower is baking, prepare buffalo sauce. Mix together Franks and maple syrup.
- When cauliflower is done baking, toss in buffalo sauce, making sure all pieces are coated.
- Place cauliflower back on baking sheet and then bake at 400ºF for 3-5 more minutes.
- Remove from oven and let sit for 5 minutes.
- Prepare blue cheese sauce, by mixing together all ingredients.