Blumenkohl Buffalo Style (buffalo cauliflower)
Units
Temperature
Servings
Ingredients
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
Method
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.