Battered cauliflower florets baked crisp and tossed in buttery buffalo hot sauce. This dairy free version swaps in coconut milk, coconut oil. Ready in about 40 minutes.
Prep 10 min Cook 30 min Serves 4 Easy
Ingredients
🧄Garlic1 clove, grated
🥬Cauliflower1 head, in florets
🌾All-Purpose Flour3/4 cup
🫙Coconut Milksame amount (or any plant milk)
🫙Coconut Oil2 tbsp
🫙Hot Sauce1/2 cup
Optional extras
🥬Celerysticks, to serve
🫙Ranch Dressingfor dipping
Instructions
1
For this dairy free version, use coconut milk for milk, coconut oil for butter wherever the steps mention them.
2
Heat the oven to 220°C.
3
Whisk flour, milk, garlic and salt into a batter; coat the florets.
4
Bake 20 minutes, turning once.
5
Toss in hot sauce mixed with melted butter and bake 8–10 minutes more.
6
Serve with ranch and celery.
Chef's tip
Spread florets out so they roast rather than steam.
