I’m here to spice up your day! Buffalo cauliflower is the big sister of buffalo wings because they are the healthier oven baked, spicy and delicious version. The breaded cauliflower is baked, tossed in homemade buffalo sauce and served with a creamy light and healthy spicy tahini ranch. Every bite is delicious!

The recipe is made with pantry staples in just a few easy steps. 

• Break the cauliflower into florets. 
• Whisk a few eggs and add the cauliflower right into the whisked eggs and toss to coat.
• For the crumbs: use crushed corn flakes or panko crumbs for best texture. Mix the crumbs with smoked paprika and cayenne.
• Dredge cauliflower through the seasoned crumbs and bake. 
• For the buffalo sauce: mix hot sauce, melted butter, seasoned salt and black pepper. 
• For the tahini ranch: whisk tahini, dried herbs and lemon juice together. Sour cream and/or mayo is being replaced with tahini for a lighter ranch option.

Serve as an appetizer or main, but definitely serve on game day. 

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Buffalo Cauliflower with Spicy Tahini Ranch

Course Appetizer

Ingredients

• 1 large head cauliflower, cut into florets
• 3 large eggs
• 1¼ cups corn flake crumbs, finely crushed
• 1 tsp smoked paprika
• ¼ – ½ tsp cayenne pepper, use to your taste
• kosher salt and black pepper
• ½ cup hot sauce, Frank’s or Nando’s
• ⅓ cup melted butter
• ½ tsp seasoned salt

For the Tahini Ranch

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tsp dijon mustard
• 2 tsp dried chives
• 2 tsp dried parsley
• 1 tsp dried dill
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ – ½ tsp cayenne pepper, use to your taste
• kosher salt and pepper

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Beat the eggs in a large bowl, add the cauliflower and toss well to coat.
• In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.
• Dredge the cauliflower through the crumbs, covering fully.
• Place on the prepared baking sheet. Repeat with the remaining cauliflower.
• Bake for 20-25 minutes, turning the cauliflower halfway through cooking.
• Meanwhile, whisk together the hot sauce, butter, seasoned salt, and a pinch of black pepper until smooth. Pour the sauce over the cauliflower, gently tossing to coat. Return to the oven for 5 minutes.

For the Tahini Ranch

• Combine everything in a bowl, whisking in to ¼ – ½ cup water to thin the dressing. Taste and season with salt and pepper.
• Serve the cauliflower with extra buffalo sauce and tahini ranch on the side for dipping. Recipe from HalfBakedHarvest