Cooking With KATZ: Buffalo Cauliflower
If you are anything like us, you’re bored in your home and probably running out of things to eat or eating the same thing all the time. Well we’re here to save you. We will be posting some new recipes in hopes that we can make quarantine a little less like borantine, and “spice” up your life!
Our fourth featured chef is VP of Sales/Marketing, TJ Muraca AKA Trouble Junior
This is the perfect, “I want to be healthy, but still eat something that taste good” dish. With sports currently postponed from our lives it may seem like we no longer have an excuse to order and devour wings for the game. Luckily TJ is saving us with his Buffalo Cauliflower, which will have you feeling a sense of normalcy again, as he provides a healthier alternative for our wing fans.
Here’s what you need to gather and the directions on how to make this scrumptious dish:Buffalo Cauliflower
For 4 servings
¾ cup all-purpose flour
1 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon pepper
¾ cup milk or milk alternative
1 head cauliflower
¼ cup buffalo sauce or hot sauce
2 tablespoons coconut oil or vegetable oil
1 tablespoon honey
Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper.
In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
Break the head of cauliflower into florets, about 1½-inches wide. Add the cauliflower florets to the batter, making sure each piece is evenly coated. Arrange the coated cauliflower on the baking sheet. Bake for 20 minutes, flipping halfway.
Meanwhile, in a small bowl, combine the buffalo sauce, coconut oil, and honey and stir until evenly combined. Brush the buffalo sauce mixture on the cauliflower and bake for another 20 minutes.