Buffalo Cauliflower With Spicy Buttermilk Chipotle Sauce
Spicy cauliflower florets baked until crispy with a spicy, creamy, herb, buttermilk chipotle sauce
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Equipment
- 1 baking sheet
- 3 Bowls
- 2 Spoons
- 1 spatula
- 1 serving dish
Ingredients
Ingredients for cauliflower
- 1 large head of cauliflower, cut into florets
- 1/4 tsp chili powder
- 1/2 tsp hot pepper flakes
- 2 eggs
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 cup hot sauce I used Frank's
- 1/3 cup melted butter (un-salted)
- 1/2 tsp seasoned salt
- 1 1/2 cup crushed corn flakes
Spicy Buttermilk Chipotle Sauce
- 1 cup buttermilk
- 2 tbsp lemon juice
- 1/2 cup chipotle sauce I used Taco Bell Creamy Chipotle Sauce
- 2 tsp fresh chives chopped into small pieces
- 2 tsp fresh dill chopped into small pieces
- 2 tsp fresh Italian parsley chopped into small pieces
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic salt
- pepper to taste
Instructions
Dry Ingredients for baking cauliflower florets
- Mix crushed corn flakes, paprika, chili powder, hot pepper flakes, cayenne pepper, and seasoned salt together in one bowl
- In the other bowl, beat eggs and toss in the cauliflower florets until coated
- Dip each floret into dry mixture and lay on baking sheet to bake in oven at 425 degrees for approximately 20 minutes. Turn once during cooking
- Drizzle with olive oil before baking
Wet Ingredients for baking cauliflower florets
- Mix hot sauce, melted butter, and pour over florets the last 5 minutes of baking
Spicy Buttermilk Chipotle Sauce
- Combine buttermilk, chipotle sauce, lemon juice, chives, parsley, dill, garlic powder, onion powder, cayenne pepper, garlic salt and pepper (to taste)
- Use half to pour over cauliflower and use the rest for dipping
Notes
I put the corn flakes in a freezer bag and crunched them up with my hands. You can also use a rolling pin to crumble them if you like