水牛辣椒花菜
Appetizer55 分钟4 份简单关于此食谱
香脆、多汁且令人满足——这道水牛辣椒花菜提供了你喜爱的经典水牛辣鸡翅的所有大胆、辛辣的热度，但没有肉。花菜小朵裹上调味面糊，烘烤至金黄酥脆，然后裹上黄油辣酱，再放回烤箱中烘烤至粘稠、焦糖化的完美状态。配以芹菜条和你喜爱的蓝芝士或牧场酱蘸料，享受完整体验。
步骤说明
- 1
Preheat your oven to ![450°F]. Line a large baking sheet with parchment paper and set a wire rack on top if you have one — this helps air circulate and makes the florets crispier.
- 2
In a large mixing bowl, whisk together the all-purpose flour, milk, garlic powder, onion powder, paprika, and salt until a smooth, thick batter forms. It should coat the back of a spoon — if it seems too thick, add a splash more milk.
- 3
Add the cauliflower florets to the batter and toss to coat evenly, letting any excess drip off. Arrange them in a single layer on the prepared baking sheet — don't crowd them or they'll steam instead of crisp.
- 4
Drizzle or brush the florets with olive oil and season lightly with salt and black pepper. Bake for 20–22 minutes, flipping once halfway through, until the batter is set and lightly golden.
- 5
While the cauliflower bakes, make the Buffalo sauce. In a small saucepan over ^[low heat], melt the butter. Whisk in the frank's RedHot sauce, garlic powder, and honey (if using). Stir until smooth and combined. Remove from heat.
- 6
Remove the baking sheet from the oven. Using tongs, transfer the baked florets to the large mixing bowl. Pour the Buffalo sauce over them and toss gently until every floret is well coated.
- 7
Return the sauced florets to the baking sheet in a single layer. Bake for another 15–18 minutes, until the sauce is caramelized and slightly sticky and the edges are starting to char slightly.
- 8
Let the cauliflower rest for 2–3 minutes after pulling from the oven — it crisps up a bit more as it cools. Serve immediately with celery sticks and a generous side of blue cheese dressing / ranch dressing for dipping.
