# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Batter
02 - 90 g all-purpose flour
03 - 180 ml water
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
→ Buffalo Sauce
09 - 120 ml hot sauce (e.g. Frank’s RedHot)
10 - 28 g unsalted butter, melted
11 - 1 tablespoon honey or maple syrup (optional, for mild sweetness)
→ Garnish (optional)
12 - 2 tablespoons fresh chives or parsley, finely chopped
13 - Celery sticks and ranch or blue cheese dressing, for serving
# How to Make It:
01 - Preheat oven to 220°C. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a large bowl, whisk together all-purpose flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until fully combined and smooth.
03 - Add cauliflower florets into the batter, tossing thoroughly to evenly coat each piece.
04 - Spread the battered florets on the lined baking sheet in a single layer without overlapping.
05 - Bake for 20 minutes, flipping the florets halfway through, until lightly golden and crisp.
06 - While the cauliflower bakes, whisk hot sauce, melted butter, and honey or maple syrup (if using) in a small bowl until emulsified.
07 - Remove the roasted cauliflower from the oven and gently coat the florets in the buffalo sauce mixture.
08 - Return coated florets to the baking sheet and bake for 10 more minutes until the edges are crisp and the sauce is bubbling.
09 - Transfer buffalo cauliflower bites to a serving platter. Sprinkle with fresh herbs and serve immediately with celery sticks and preferred dressing.
