Bite-sized cauliflower florets are coated in a simple batter, then tossed in a blend of crispy crumbs before being baked (or air-fried) to crunchy perfection.
Ingredients :
1 head cauliflower washed and dried
1 cup Panko bread crumbs
½ cup seasoned bread crumbs
1 ½ teaspoons olive oil
1 cup milk
1 cup all-purpose flour
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup butter melted
⅓ cup buffalo sauce room temp or warmed
1 tablespoon honey optional
½ teaspoon garlic powder
Directions :
Preheat the oven to 450°F.
Cut the cauliflower into bite-sized pieces, then wash and dry very well.
In a large bowl, mix milk, flour, olive oil, garlic powder, salt, and pepper and whisk until smooth.
Toss the cauliflower pieces in the batter and then place them in a large strainer. Allow any excess batter to drip off for 5 minutes.
In a medium bowl, combine Panko bread crumbs, seasoned bread crumbs, and olive oil. Toss the battered cauliflower in the breadcrumb mixture.
Place the cauliflower on a parchment lined pan and bake for 15 minutes. Flip and cook for 8-10 minutes or until the cauliflower is tender-crisp and the coating is crispy.
If desired, toss the cooked cauliflower in the sauce before serving. The sauce can also be served on the side for dipping.
