Battered cauliflower florets baked crisp and tossed in buttery buffalo hot sauce. This chili oil version is finished with chili paste. Ready in about 40 minutes.
Prep 10 min Cook 30 min Serves 4 Easy
Ingredients
🧀Butter2 tbsp
🧄Garlic1 clove, grated
🥬Cauliflower1 head, in florets
🧀Milk3/4 cup
🌾All-Purpose Flour3/4 cup
🌶️Chili Paste1 tbsp chili oil
🫙Hot Sauce1/2 cup
Optional extras
🥬Celerysticks, to serve
🫙Ranch Dressingfor dipping
Instructions
1
Heat the oven to 220°C.
2
Whisk flour, milk, garlic and salt into a batter; coat the florets.
3
Bake 20 minutes, turning once.
4
Toss in hot sauce mixed with melted butter and bake 8–10 minutes more.
5
Serve with ranch and celery.
6
Spoon chili oil over the top before serving.
Chef's tip
Spread florets out so they roast rather than steam.
