Ingredients:

  • 1 large head (approx. 750g / 1.6 lbs) Cauliflower, washed and thoroughly dried
  • Pinch of Kosher Salt
  • 175g (1 ½ cups) All-Purpose Flour (or plain flour)
  • 10g (1 Tbsp) Garlic Powder
  • 5g (1 tsp) Smoked Paprika
  • 5g (½ tsp) Fine Sea Salt (for batter)
  • 5g (½ tsp) Freshly Ground Black Pepper
  • 250ml (1 cup) Unsweetened Plant-Based Milk (Oat or Almond recommended)
  • 30ml (2 Tbsp) Water
  • 60g (4 Tbsp / ½ stick) Unsalted Butter (or vegan butter alternative)
  • 120ml (½ cup) Classic Cayenne Pepper Hot Sauce (Frank’s RedHot is traditional)
  • 10ml (2 tsp) Apple Cider Vinegar
  • 5g (½ tsp) Sugar (to balance the acidity)
  • Fresh Chives or Parsley, chopped (Optional, for serving)
  • Blue Cheese or Ranch Dressing (Optional, for serving)
  • Celery and Carrot sticks (Optional, for serving)

Instructions:

  1. Preheat oven to 220°C (425°F). Line two large baking sheets with parchment paper. Cut the cauliflower into uniform, bite-sized florets (about 3-4 cm wide). Consistency is key for even cooking.
  2. In a large bowl, combine the flour, garlic powder, smoked paprika, salt, and pepper. Whisk briefly to aerate.
  3. Gradually whisk in the plant milk and water until a smooth batter forms. The batter should be similar to pancake batter—thick enough to coat the back of a spoon thickly but still pour easily.
  4. Add the prepared cauliflower florets to the batter. Use a rubber spatula to gently fold and toss until every floret is evenly and completely coated.
  5. Place the coated florets onto the prepared baking sheets, ensuring they are laid out in a single layer with space between each piece. Do not crowd the pan. Bake for 18–20 minutes, flipping halfway through, until the batter is set and lightly golden brown.
  6. While the cauliflower bakes, prepare the sauce: Melt the butter in a small saucepan over medium-low heat. Once melted, remove from the heat and whisk in the hot sauce, apple cider vinegar, and sugar until emulsified.
  7. Remove the partially baked cauliflower from the oven. Immediately transfer the hot florets into a clean, dry bowl. Pour the Buffalo sauce over the top and toss quickly and gently until every piece is covered.
  8. Return the sauced cauliflower to the baking sheets (still maintaining a single layer). Place back into the oven for 8–10 minutes. This final bake allows the sauce to caramelise and adhere to the crispy coating.
  9. Garnish with fresh chives or parsley and serve immediately while the exterior is still wonderfully crisp, ideally alongside Blue Cheese or Ranch dressing and celery sticks.