Let’s be honest; chicken wings are a lot of work to eat. Gnawing your way around the thin bones and cartilage to get to the good stuff? Kind of a chore. This Buffalo Cauliflower is poppable — no bones needed. It has a full serving of veggies with the same spicy flavor and crunch you love from regular wings. The mild taste of the cauliflower means you can just enjoy the pure crunch and spice of the crust Plus, it’ll win over your vegetarian friends.

Ingredients

  • 3/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper, to taste
  • 1/2 cup buttermilk
  • 1/3 cup water, plus more, to taste
  • 1 small head of cauliflower, cut into bite-sized florets
  • 2 tablespoons unsalted butter
  • 1/4 cup harissa, mild or spicy
  • dipping sauce, optional, of your choice, for serving

Directions

Step 1 –Preheat the oven to 450 degrees F with a rack in the center position.

Step 2 –Line a half sheet pan with parchment paper.

Step 3 –Place the flour, the garlic powder, the paprika, the kosher salt, and the pepper in a medium bowl and whisk to combine.

Step 4 –Stir in the buttermilk and 1/3 cup of the water and whisk until smooth. If it’s too thick, add the extra water, 1 tablespoon at a time.

Step 5 –Place the cauliflower in the batter and toss to coat.

Step 6 –One piece at a time, shake off the excess batter and lay the cauliflower florets in a single layer on the sheet pan. Leave about 1/2 inch of space between them.

Also Read:  Mongolian Beef and Broccoli

Step 7 –Bake the cauliflower until crispy, 6-8 minutes. Carefully flip the florets and bake until the other side is browned, about 6-8 minutes more. Remove from the oven and set them aside.

Step 8 –Reduce the oven temperature to 375 degrees F.

Step 9 –In a small saucepan over medium heat, melt the butter.

Step 10 –Remove the butter from the heat and pour it into a medium bowl. Add the harissa and stir to combine.

Step 11 –Add the cooked cauliflower and gently toss to coat evenly.

Step 12 –Discard the parchment paper from the sheet pan and replace it with a fresh piece.

Step 13 –Return the cauliflower to the baking sheet and bake for 10-15 minutes, flipping halfway through, until browned and crisp.

Step 14 –Serve hot, with your choice of dipping sauce on the side.