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In the world of appetizers, few dishes rival the bold flavors and satisfying crunch of buffalo wings. However, as health-conscious eating continues to gain momentum, many are seeking alternatives that provide the same excitement without the excess calories and fat. Enter Fiery Crunchy Buffalo Cauliflower—a delightful and nutritious substitute that captures the essence of traditional buffalo wings while offering a plant-based option that everyone can enjoy.

Spicy Crispy Buffalo Cauliflower

Discover the delicious world of Fiery Crunchy Buffalo Cauliflower, a healthy and satisfying alternative to traditional buffalo wings. This plant-based appetizer is perfect for any occasion, offering a spicy kick and irresistible crunch. Made with fresh cauliflower coated in a flavorful batter and crispy panko breadcrumbs, it's a guilt-free treat everyone can enjoy. Serve it as a snack or party dish with classic dips and garnishes for a flavor-packed experience!
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Ingredients
  

1 medium head of cauliflower, cut into florets

1 cup all-purpose flour (or gluten-free flour)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup water (add more if needed for consistency)

1 cup panko breadcrumbs

1/2 cup buffalo sauce (plus extra for drizzling)

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Celery sticks (for serving)

Blue cheese or ranch dressing (optional for dipping)

Instructions
 

Preheat the Oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Cauliflower: In a large bowl, mix the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Gradually whisk in the water until you achieve a smooth batter that lightly coats the back of a spoon.

      Coat the Cauliflower: Add the cauliflower florets to the batter, ensuring they are thoroughly coated. Allow any excess batter to drip off.

        Panko Coating: In another bowl, place the panko breadcrumbs. Take each battered cauliflower floret and roll it in the panko breadcrumbs until completely covered, then place it on the prepared baking sheet.

          Bake the Cauliflower: Drizzle the coated florets with olive oil, then bake in the preheated oven for about 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.

            Buffalo Sauce Toss: Once the cauliflower is crispy, remove it from the oven and place it in a large bowl. Pour the buffalo sauce over the florets and gently toss until they are evenly coated.

              Final Bake: Return the sauced cauliflower to the baking sheet and bake for an additional 10 minutes to let the sauce set and get crispy.

                Serve: Remove from the oven and garnish with chopped parsley. Serve hot with celery sticks and your choice of blue cheese or ranch dressing for dipping.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4