Ingredients:

  • 1 large head cauliflower, cut into bite-sized florets (approx. 800g / 28 oz)
  • ¾ cup all-purpose flour (90g / 3.2 oz), or gluten-free all-purpose flour blend
  • ¾ cup water (180ml / 6 fl oz), or unsweetened plant-based milk
  • 1 teaspoon garlic powder (5ml)
  • 1 teaspoon onion powder (5ml)
  • ½ teaspoon smoked paprika (2.5ml)
  • Salt and freshly ground black pepper, to taste
  • 1-2 tablespoons olive oil (15-30ml / 0.5-1 fl oz), optional, for extra crispiness
  • ½ cup hot sauce (120ml / 4 fl oz), such as Frank's RedHot
  • 2 tablespoons unsalted butter (30g / 1 oz), melted, or vegan butter substitute
  • 1 tablespoon honey or maple syrup (15ml / 0.5 fl oz), optional, for a hint of sweetness

Instructions:

  1. Preheat oven to 425°F (220°C / Gas Mark 7). Line a baking sheet with parchment paper, or lightly grease it.
  2. In a large bowl, whisk together the flour, water (or plant-based milk), garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
  3. Add the cauliflower florets to the batter, tossing to coat evenly. Shake off any excess batter to prevent soggy bites.
  4. Spread the coated cauliflower in a single layer on the prepared baking sheet. Drizzle with olive oil (if using). Bake for 20-22 minutes, flipping the florets halfway through, until lightly golden and just starting to get crispy.
  5. While the cauliflower is baking, whisk together the hot sauce, melted butter (or vegan butter), and honey or maple syrup (if using) in a small bowl.
  6. Remove the cauliflower from the oven. Toss or brush the florets with the buffalo sauce, ensuring they are evenly coated. Return the cauliflower to the baking sheet. Bake for an additional 10-12 minutes, or until the edges are crispy and the sauce is slightly caramelized. Watch carefully to prevent burning.
  7. Let the cauliflower cool slightly before serving. Serve immediately with your favourite dipping sauce, such as ranch or blue cheese dressing, and celery sticks.