Buffalo Cauliflower with Spicy Tahini Ranch
Rating
A delicious alternative to restaurant buffalo chicken...just made in a healthier, less greasy, way.
Ingredients
- 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
- TAHINI RANCH
- 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
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.
- 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.
- Serve the cauliflower with extra buffalo sauce and tahini ranch on the side for dipping. Enjoy!
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