Buffalo Cauliflower with Spicy Tahini Ranch
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