Buffalo Cauliflower Recipe - DWC Magazine

Buffalo Cauliflower Recipe

By Mike Devlin

Sounds weird, right? But please hear this meat lover out, because if I think this is good then it must be. It's relatively quick, definitely easy, and can be made gluten free if you wish. I will, however, explain a couple of things that will elevate this to another level. 

(Fun fact: Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo, is a grammatically correct sentence)

What we need
At least one cauliflower head
100g of flour (can be GF)
50g corn flour 
Bicarbonate of soda
S&P
Smoked paprika
Garlic powder 
A liquid (we'll get to this bit)
Butter
Hot sauce
Honey
(More) garlic powder

(More) S&P

Firstly break up your cauliflower into bite size chunks. Don't worry about the little bits here and there, just put them all in a bowl, and set aside.

Flour and cornflour into a large bowl (we use cornflour because it will make it more of a crisp finish at the end). To that we add a tsp each of salt, pepper, bicarb, garlic powder, and smoked paprika. Now this may seem like a lot but the high temperature will dull the flavours so we overcompensate to nullify this (ooh, big words!).

Now the liquid. You could use (boring) water, or you could use full fat milk, or even buttermilk; this is entirely your choice. If you happen to be a vegan you could use a creamy oat milk. 

But how much, you ask. Good question. The thing is it's not always as saying 50ml of this, 100ml of that, because your flour could be especially dry or have a slightly higher moisture content, so what we will do here is grabbing your liquid and just start adding into the dry mix. You are wanting a consistency that coats a spoon (or fork!) and isn't a gloopy mess or a watery nonsense. Add a bit, stir and combine, then add a bit more, and repeat. You know what you're doing, you got this.

Now tip in all the cauliflower and gently stir. You may have made just the right amount for the cauliflower (they are all different sizes) so tip onto a lined baking sheet. If there's too much then remove each piece with a fork and place on the lined tray.

Oven at 230c/450f, and place on the bottom shelf. We do this because heat rises and whilst we do need a hot oven we can at least control it by not using the top rack.

After 15 minutes, remove and flip them all (thank goodness we lined the tray!), and return for 10 minutes. 

Now we make the sauce. Put a big knob/stick of butter in a pan, add a good dose of hot sauce (not recommending a brand here unless they pay us), a tbslp of honey, S&P, and a tsp of garlic powder. Heat up until combined.

After that extra 10 minutes remove from the oven and brush the sauce all over the bites, returning to the oven for another 10 minutes. 

Got extra sauce leftover? No worries, pour it over the bites when they come back out. 

Serve with blue cheese sauce, or ranch dressing (this can be made without much fuss if you live outside the US).

You like them, don't you? Told you not to worry.

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1 comment

Now THIS is something I’ll try. Or have my husband prepare…

Carla Bonney

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