Buffalo Cauliflower with Spicy Tahini Ranch

Buffalo Cauliflower with Spicy Tahini Ranch


A delicious alternative to restaurant buffalo chicken...just made in a healthier, less greasy, way.
  • 1 large head cauliflower, cut into florets
  • 3 eggs
  • 1¼ cups finely crushed corn flake crumbs
  • 1 teaspoon smoked paprika
  • ¼ – ½ teaspoon cayenne pepper, use to your taste
  • kosher salt and black pepper
  • ½ cup hot sauce (I use Frank's)
  • ⅓ cup melted butter or extra virgin olive oil
  • ½ teaspoon seasoned salt
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 2 teaspoons dried chives
  • 2 teaspoons dried parsley
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ – ½ teaspoon cayenne pepper, use to your taste
  • kosher salt and pepper
  1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. To make the tahini ranch, combine everything in a bowl, whisking in ¼ to ½ cup water to thin the dressing. Taste and season with salt and pepper.
  6. Serve the cauliflower with extra buffalo sauce and tahini ranch on the side for dipping. Enjoy!

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