Blumenkohl Buffalo Style (buffalo cauliflower)
Cauliflower florets coated in a thin batter and roasted hot until crisp before being tossed in buffalo sauce, the sauce added only at the very last moment so it clings to the crust instead of soaking in and turning it soft. Roasting the florets in a single layer with space between each one is what lets the batter actually crisp rather than steam against its neighbours.
Prep20 min
Cook35 min
Servings4
Christoph's buffalo cauliflower, the sauce tossed on at the very last moment so the crust stays crisp.
Ingredients
Units
Temperature
Servings
Cauliflower
- 700 g cauliflower, cut into florets rounded
- 150 g flour rounded
- 200 ml oat milk rounded
- 5 g garlic powder rounded
- 5 g smoked paprika rounded
- to taste fine salt rounded
Buffalo sauce
- 100 ml hot sauce rounded
- 40 g vegan butter, melted rounded
- 10 g maple syrup rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Preheat the oven to 220°C (fan). Whisk the flour, oat milk, garlic powder, smoked paprika and salt together into a thin, smooth batter.
- Toss the cauliflower florets in the batter, coating them evenly. Arrange in a single layer on a lined baking sheet, with space between each floret.
- Roast for 25 to 30 minutes, turning once, until the batter coating is firm and lightly browned.
- Whisk the hot sauce, melted vegan butter and maple syrup together.
- Toss the hot roasted florets with the sauce immediately before serving.
Notes
- Give the florets space on the pan, don’t crowd them. Crowded florets trap steam between each other, which softens the batter from the outside in before it has a chance to crisp.
- Toss the sauce through at the very last moment. Sauced too early, the liquid soaks into the crisp coating and turns it soft within minutes; tossing it on right before serving keeps the crunch.
- Keep the batter thin. A thick batter takes longer to crisp through and can end up doughy in the middle; a thin, even coating crisps faster and more reliably.
- Best eaten immediately. Like most crisp-coated dishes, this doesn’t hold or reheat particularly well once sauced.
Ingredient substitutions
- Hot sauce can be any cayenne-based hot sauce; adjust the quantity for more or less heat.
- Maple syrup balances the sauce’s heat with a little sweetness; it can be left out for a sharper, more classic buffalo flavour.
- Serve with a cooling dip, such as a vegan ranch or blue cheese-style dressing, on the side.
From Christoph Mayer