Let’s be honest: chicken wings are a lot of work to eat. Gnawing your way around the thin bones and cartilage to get to the good stuff? Kind of a chore. This Buffalo Cauliflower is poppable—no bones needed. It has a full serving of veggies with the same spicy flavor and crunch you love from regular wings. The mild taste of the cauliflower means you can just enjoy the pure crunch and spice of the crust Plus, it’ll win over your vegetarian friends.
Ingredients• 3/4 cup unbleached all-purpose flour • 1 teaspoon garlic powder • 1 teaspoon ground paprika • 3/4 teaspoon kosher salt • freshly ground black pepper, to taste • 1/2 cup buttermilk • 1/3 cup water • 1 small head of cauliflower, cut into bite-sized florets • 2 tablespoons unsalted butter • 1/4 cup harissa, mild or spicy • favorite dip, optional, for serving
Preheat the oven to 450 degrees F with a rack in the center position.
Line a half sheet pan with parchment paper.
Place the flour, garlic powder, paprika, kosher salt, and pepper in a medium bowl and whisk to combine.
Stir in the buttermilk and water and whisk until smooth. If it's too thick, add another tablespoon of water.
Place the cauliflower in the batter and toss to coat.
One piece at a time, shake off the excess batter and lay the cauliflower florets in a single layer on the sheet pan. Leave about 1/2 inch of space between them.
Bake the cauliflower until crispy, 6-8 minutes. Carefully flip the florets and bake until the other side is browned, about 6-8 minutes more. Remove from the oven and set aside.
Reduce the oven temperature to 375 degrees F.
In a small saucepan over medium heat, melt the butter.
Remove the butter from the heat and pour into a medium bowl. Add the harissa and stir to combine.
Add the cooked cauliflower and gently toss to coat evenly.
Discard the parchment paper from the sheet pan and replace it with a fresh piece.
Return the cauliflower to the baking sheet and bake for 10-15 minutes, flipping halfway through, until browned and crisp. Serve hot, with your choice of dip on the side.