Lynn Krieger recipe: Crunchy Buffalo Cauliflower Bites

NEW ORLEANS, LA (WVUE) - Crunchy Buffalo Cauliflower Bites

6 cups cauliflower florets, or 1 small cauliflower cut into florets

Crust:

  • 1 cup all purpose flour
  • ½ cup cornstarch
  • 2 t onion powder
  • 2 t garlic powder
  • ? t cayenne pepper
  • 3 eggs
  • 2 T milk
  • 1 T honey or brown sugar
  • 3 cups bread crumbs, corn flakes, cornmeal, and/or crackers crushed to a course crumble
  • Salt and black pepper

Buffalo Sauce:

  • 1 stick butter, melted, mixed with ½ cup Crystal Hot Sauce
  • *If using a store-bought sauce, be sure to thin the sauce with water to ensure a crunchy crust.

1.Preheat oven to 425°.  Line two baking sheets with parchment paper.

2.In a gallon zip-top bag, combine flour, cornstarch, onion and garlic powder, cayenne, a few grinds of black pepper, and 2 teaspoons salt.

3.In a shallow bowl, whisk eggs, milk, and honey together until smooth.

4.Put breading (bread crumbs, ect.) into another gallon zip-top bag.

5.Place cauliflower into a strainer and rinse with cold water.  Allow to remain wet so flour will cling to florets.

6.Drop cauliflower into the bag of flour.  Leaving a lot of air in the bag, seal the bag and shake to coat the cauliflower.

7.Working in batches, roll each floret in the egg mixture, then transfer to bread crumb bag. When half the cauliflower is in the bread crumb bag, seal, shake, then transfer to parchment-lined baking sheet.  Leave 1 inch between florets on all sides.  Repeat with remaining florets.

8.Bake for 20-25 minutes, until golden brown.

9.Drizzle Crystal sauce mixture over each floret, toss, then bake for an additional 15 minutes, or until crust is golden brown and crunchy.

10.Serve hot or room temperature, with ranch or blue cheese dressing.