Small Batch Baked Buffalo Cauliflower
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Panko-coated cauliflower florets baked until crisp, then dipped in buffalo sauce and baked again. Serves two.
Ingredients
- ½ large cauliflower (11 oz) in florets
- 1 Tbsp olive/avocado oil for cauliflower PLUS 2 tsp for sauce
- ¼ cup flour
- ¼ tsp garlic powder
- ¼ tsp paprika
- 1 egg
- ¾ cup panko
- ¾ cup buffalo sauce
Equipment
- baking sheet
- mixing bowl
Directions
- Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Toss the cauliflower with 1 Tbsp of the oil, then toss it with the flour, garlic powder, and paprika.
- Beat the egg in one bowl and put the panko in another. Dip each floret in the egg, then in the panko, and set it on the baking sheet.
- Bake for 20 minutes.
- Mix the remaining 2 tsp oil with the buffalo sauce. Dip the florets in the sauce and put them back on the baking sheet.
- Bake for 15 minutes more. Serve hot.
Nutrition
Serving: 235g | Calories: 258kcal | Carbohydrates: 31g | Protein: 9.4g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 2571mg | Potassium: 379mg | Fiber: 3.5g | Sugar: 4.2g | Vitamin A: 431IU | Vitamin C: 105mg | Calcium: 76mg | Iron: 3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; ¼ cup flour counted as all-purpose flour, ¾ cup panko counted as dry bread crumbs (panko is lighter: 50 g a cup), ¾ cup buffalo sauce counted as hot pepper sauce. Brands and portions vary, so use it only as an approximation.