Ingredients:

  • 1 large head of cauliflower, cut into bite-sized florets (approx. 700g / 24 oz)
  • 120 ml / ½ cup all-purpose flour (or gluten-free blend)
  • 120 ml / ½ cup milk (dairy or non-dairy alternative)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 60 g / ¼ cup unsalted butter
  • 120 ml / ½ cup hot sauce (Frank's RedHot or similar)
  • 1 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce (optional, for added umami depth)
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional, for extra heat)

Instructions:

  1. Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
  2. Whisk together flour, milk, garlic powder, onion powder, smoked paprika, salt, and pepper in a large bowl until smooth.
  3. Toss the cauliflower florets in the batter until evenly coated.
  4. Arrange cauliflower in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and slightly crispy. Alternatively, air fry at 200°C / 400°F for 12-15 minutes, shaking the basket occasionally.
  5. While the cauliflower is baking, melt the butter in a small saucepan over medium heat. Add hot sauce, vinegar, Worcestershire sauce (if using), garlic powder, and cayenne pepper (if using). Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  6. Once the cauliflower is cooked, transfer it to a clean bowl. Pour the buffalo sauce over the cauliflower and toss gently to coat evenly.
  7. Serve immediately with your favourite dipping sauce (ranch, blue cheese, or a vegan alternative).