Baked Buffalo Cauliflower with Spicy Sauce

01Method

1. 1

   Preheat the oven to 210 °C and line a baking sheet with parchment paper. Remove the leaves from the cauliflower, cut out the core, and break it into smaller florets.

2. 2

   Add a pinch of salt to the flour, pour in the water, and whisk together with a fork until you have a smooth batter. Dip each floret into the batter, letting any excess drip off, and arrange on the prepared baking sheet. Transfer to the oven and bake for 15–20 minutes, until the coating has set and lifts away from the sheet easily.

3. 3

   While the cauliflower is baking, make the sauce. Melt the butter in a small saucepan, press in the peeled garlic, then stir in the sriracha and honey. Season with salt and pepper and mix everything together well.

4. 4

   Brush the baked florets with the spicy sauce, or let them cool slightly and toss them directly in the sauce to coat. Spread them back out on the baking sheet and bake for another 10–15 minutes, until golden and crispy.

5. 5

   For the dip, mix the sour cream with the blue cheese, mashing it thoroughly so the two come together smoothly.

6. 6

   Serve the buffalo cauliflower immediately with the creamy dip alongside.