Corn Salad with Chile and Lime
The Best Buffalo Cauliflower
Cauliflower is the perfect canvas for these spicy & tangy flavors! Serve with blue cheese dressing, carrots sticks, and celery.
1 large head of cauliflower, cut into medium-large florets
1/2 cup flour (substitute Bob's Red Mill 1:1 Gluten Free Flour if gluten free)
1/2 cup water (add an additional 2 tbsp water if using gluten free flour)
2 cloves garlic, minced
1 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne (optional)
1/2 cup hot sauce (if vegan, ensure vegan friendliness; if gluten free, ensure gluten free friendliness)
Juice from 1/2 a lemon
2 tbsp unsalted dairy or non-dairy butter, melted
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- Combine flour, water, garlic, paprika, salt, pepper, and cayenne, if using, in a medium mixing bowl. If the mixture is too thick to pour, add water a tablespoon at a time. Toss cauliflower in the batter. Using a couple of forks or a slotted spoon, remove the cauliflower pieces from the batter. Try to shake off excess batter. Place cauliflower pieces on the parchment-lined baking sheet. Leave room in between pieces. Bake for 20-25 minutes, flipping halfway through.
- In the meantime, make the Buffalo sauce. Combine hot sauce, lemon juice, and melted butter in a bowl. If your sauce needs a bigger kick, add cayenne pepper. Start with 1/8th of a tsp.
- Remove cauliflower from oven and brush with Buffalo sauce. Return to oven for 17 minutes or until beginning to brown. Serve with regular or vegan blue cheese, carrot and celery sticks.
GF V veg DF
Yield: 4 servings