Several years ago a I received an e-mail from the Kripalu Center for Yoga and Health with a recipe for Buffalo Cauliflower. Upon a quick skim, I determined it was keeper as I could easily make it dairy free. For several years it sat in my e-mail until I had a head of cauliflower I needed to do something with.
If you don't like super spicy food stop reading at this point as this not the recipe for you. In addition to substituting the dairy in the recipe, I swapped the hot sauce for tabasco sauce, and doubled the amount of garlic and pepper. The end result numbed my tongue after six or seven florets.
Below is my version of this recipe. The original version is available here.
Buffalo Cauliflower Florets, Julie's version
1 medium-sized head cauliflower broken into florets
¾ cup garbanzo bean/chickpea flour and ¼ cup brown rice flour
½ – 1 teaspoon ground black pepper
½ – 1 teaspoon garlic powder
4 tablespoons butter substitute such as Earth Balance Buttery Spread
5 ounces McIlhenny Co Tabasco Original Red Sauce (this is a whole bottle)
¾ cup water
Place oven rack on middle rung. Pre-heat oven to 350 degrees farenheit.
Line a 15-inch by 10-inch cookie sheet with aluminum foil. Set aside.
In a large bowl, combine flour, pepper and garlic powder. Gradually add water while whisking. Batter should be slightly thinner than pancake batter.
Toss cauliflower florets in batter until coated and place on cookie sheet, slightly apart. (Use your best judgement as to how many cauliflower florets to coat at one time. In other words, doing this multiple times is okay.)
Bake coated cauliflower florets 20 minutes.
While coated cauliflower florets are baking, in a small sauce pan, melt butter or butter substitute over medium heat. Remove from heat and tabasco sauce.
Remove coated cauliflower florets from over. Loosen coated cauliflower florets gently from cookie sheet with spatula. If needed, reheat butter mixture over low-medium heat until melted. Pour butter mixture evenly over coated cauliflower florets.
Bake coated cauliflower florets for additional 10-15 minutes or until the wings have slightly browned.
Remove from oven. Cool for 5-10 minutes. Serve. Store any unused portion in air tight container in refrigerator.
