Ingredients:

  • 1 large head of cauliflower (approx. 800g), cut into bite-sized florets
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 3/4 cup water or unsweetened nut milk
  • 1/2 cup Frank’s RedHot sauce
  • 3 tbsp unsalted butter, melted
  • 1 tbsp honey or agave nectar
  • 1 tsp apple cider vinegar

Instructions:

  1. Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Break the cauliflower into uniform, wing-sized florets. Ensure they are completely dry after washing to ensure batter adhesion.
  3. In a large mixing bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, and salt. Gradually whisk in the water or nut milk until a smooth, thin slurry forms.
  4. Toss the cauliflower florets in the batter until thoroughly coated. Lift them out individually, shaking off any excess batter, and place them on the prepared baking sheet without touching.
  5. Bake for 20 minutes (or air fry at 400°F for 15 minutes) until the coating is set and starting to crisp.
  6. While the cauliflower performs its initial roast, whisk together the hot sauce, melted butter, honey, and apple cider vinegar in a clean bowl until emulsified.
  7. Remove the cauliflower from the oven, toss in the buffalo sauce mixture, and return to the tray. Bake for a final 10 minutes until the glaze is tacky and the edges are slightly charred.