Erewhon Buffalo Cauliflower Recipe – A Healthy Twist
Make the crispy, spicy Erewhon Buffalo Cauliflower Recipe at home! This easy plant-based dish packs a punch with flavor and makes for an excellent wing substitute. It’s made in half an hour!
Ingredients
- 1 medium head of cauliflower cut into bite-sized florets
- 1¼ cups buttermilk
- ⅓ cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup panko breadcrumbs
- Avocado oil spray
- 1 cup buffalo sauce
Instructions
Cauliflower Preparations:
- First, turn on your oven and set the temperature to 450°F (230°C). Either line the baking sheet with parchment paper or lightly grease it.
- Clean the cauliflower, trim and cut it into similar-sized florets consistent with the size of the floret, to enable even cooking.
Preparations For Batter:
- In a large bowl, whisk the buttermilk, cornstarch, all-purpose flour, chili powder, garlic powder, paprika, and salt and black pepper until smooth.
Cauliflower Dipping:
- Add the cauliflower florets to the batter so they are thoroughly coated on all sides.
- Put the panko breadcrumbs in a separate plate.
- With the use of a fork or tongs, remove all excess batter from each floret and transfer it to the breadcrumbs for an even coating.
Cauliflower Baking:
- Put the coated florets on the lined baking sheet in a single layer, ensuring none are touching.
- A light mist with avocado oil will help with browning.
- Bake for 20 minutes or until golden and crisp, turning halfway through.
Buffalo Sauce Tossing:
- While the cauliflower bakes, in a small saucepan, warm the buffalo sauce over low heat.
- Once done, the sauce should be poured over the cauliflower florets into a large bowl and tossed gently until fully coated.
Final Bake:
- Return the tossed cauliflower to the baking sheet and bake for a further 5 minutes to set the sauce.
Serving:
- Remove from the oven and allow to cool slightly before serving.