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Crispy Buffalo Cauliflower

Crispy Buffalo Cauliflower

1/2 cup all-purpose flour (or all-purpose gluten-free flour blend)
2 tablespoons ground chia or ground flax
3/4 cup warm water
4 cups corn flakes
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 small head of cauliflower, cut into florets
1/2 cup franks red hot (or other similar hot sauce)

  • Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
  • Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
  • Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren't touching. Repeat with all of the florets until you have used up all of your ingredients.

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