It’s happened before where I’ve wanted to try a recipe & for some reason or another, dragged my feet in making it. This is one of those recipes. These were so good I’m now kicking myself for not trying it out sooner. Even my husband, a tried & true chicken wing connoisseur said, “I’m pleasantly surprised by how good these are.”

Ingredients:

1/2 large cauliflower, cut into florets

1 tbsp olive oil

1/4 cup flour

1/2 tsp garlic powder

1/4 tsp paprika

1 egg, + 2 tsps water

3/4 cup panko bread crumbs

3/4 – 1 cup Frank’s RedHot Wings Buffalo Sauce

Preparation:

Preheat the oven to 450° F. Line a baking sheet with a silpat or parchment paper; set aside.

Add the florets into a bowl & drizzle with 1 tbsp olive oil, toss to coat evenly.

In a gallon size bag, add in the flour, garlic powder, & paprika. Seal & shake to mix. Add in the florets, seal, & shake to coat evenly; remove any excess flour.

In a bowl, whisk together the egg with 2 tsps water. Add egg mixture into another gallon size bag, add in seasoned & floured florets, seal & shake to coat evenly.

In the bag you used to flour the florets, add in the panko bread crumbs, transfer the egg coated florets into the bag, shake to coat evenly. Transfer to the prepared baking sheet. Bake for 20 minutes on the middle rack.

In a liquid measuring cup, pour in the Frank’s RedHot Buffalo Wing Sauce. Once the florets have baked for 20 minutes, remove from the oven & using tongs, coat each floret with sauce, be sure to shake off excess & return to baking sheet.

Bake for an additional 15 minutes. Serve with Blue Cheese or Ranch dressing.

Enjoy!

Source: (adapted slightly from) https://onedishkitchen.com/buffalo-cauliflower-recipe/