← Nouns Cooking · American

Ingredients

• 1 large cauliflower (about 900 g), cut into bite-size florets
• 60 g plain flour
• 30 g Cornflour (cornstarch)
• 1 tsp Smoked paprika
• ½ tsp Garlic powder
• ½ tsp Onion powder
• 1 tsp Salt
• 150 ml milk or buttermilk
• 2 tbsp Vegetable oil
• 80 ml Louisiana-style cayenne hot sauce
• 30 g Butter
• 1 tbsp Maple syrup (optional)
• 100 g Greek yogurt
• 3 tbsp Mayonnaise
• 2 tbsp Chives, snipped
• 1 tsp lemon juice
• 4 celery sticks, cut into batons, to serve

Method

1. Heat the oven to 220°C (200°C fan) / 425°F and line a large baking tray with baking paper, then brush it with the oil.
2. Whisk the flour, cornflour, paprika, garlic powder, onion powder, salt and milk into a smooth batter, like thick cream. Toss the florets in it until coated, letting the excess drip off.
3. Spread the cauliflower out on the tray without crowding and roast for 20 min, turning once, until golden and crisp at the edges.
4. Meanwhile, melt the butter with the hot sauce and maple syrup in a small pan over low heat. Stir the dip ingredients together with a pinch of salt.
5. Toss the roasted cauliflower in the buffalo sauce and return it to the tray for 8–10 min more, until the sauce clings and sizzles. Serve hot with the dip and celery sticks.

Tips

• Use plant milk, olive oil instead of butter and a vegan mayo-yogurt dip to make it vegan.
• For extra crunch, roll the battered florets in panko before roasting.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Once Upon a Chef