Buffalo Cauliflower Things
Golden, crispy, and kissed with warm spices—these cauliflower florets are proof that humble veggies can party hard. A little curry, a little chili, and suddenly cauliflower is the life of the snack table.
Yields: 25 Pieces
Prep: 20-25 Minutes
Total Time: 1 Hour
Serves 6
Ingredients
- Batter for Florets
- 1 1/2 cups half and half
- 1 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Glaze for florets
- 5 tablespoons honey
- 2 tablespoons hot sauce
- 1/4 teaspoon curry powder
- 1/8 teaspoon turmeric
- pinch of salt
- 4 tablespoons butter
- Dipping sauce
- 2 cups mayonnaise
- 2 tablespoons chopped dill
- 3 tablespoons hot sauce (Your choice)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Batter for Florets
- 3 cups half and half
- 2 teaspoons garlic powder
- 1 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Glaze for florets
- 10 tablespoons honey
- 4 tablespoons hot sauce
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- pinch of salt
- 8 tablespoons butter
- Dipping sauce
- 4 cups mayonnaise
- 4 tablespoons chopped dill
- 6 tablespoons hot sauce (Your choice)
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- Batter for Florets
- 7 1/2 cups half and half
- 5 teaspoons garlic powder
- 2 1/2 teaspoons curry powder
- 1 1/4 teaspoons chili powder
- 1 1/4 teaspoons turmeric
- 2 1/2 teaspoons salt
- 1 1/4 teaspoons black pepper
- Glaze for florets
- 25 tablespoons honey
- 10 tablespoons hot sauce
- 1 1/4 teaspoons curry powder
- 5/8 teaspoon turmeric
- pinch of salt
- 20 tablespoons butter
- Dipping sauce
- 10 cups mayonnaise
- 10 tablespoons chopped dill
- 15 tablespoons hot sauce (Your choice)
- 5 teaspoons Dijon mustard
- 2 1/2 teaspoons garlic powder
- Batter for Florets
- 15 cups half and half
- 10 teaspoons garlic powder
- 5 teaspoons curry powder
- 2 1/2 teaspoons chili powder
- 2 1/2 teaspoons turmeric
- 5 teaspoons salt
- 2 1/2 teaspoons black pepper
- Glaze for florets
- 50 tablespoons honey
- 20 tablespoons hot sauce
- 2 1/2 teaspoons curry powder
- 1 1/4 teaspoons turmeric
- pinch of salt
- 40 tablespoons butter
- Dipping sauce
- 20 cups mayonnaise
- 20 tablespoons chopped dill
- 30 tablespoons hot sauce (Your choice)
- 10 teaspoons Dijon mustard
- 5 teaspoons garlic powder
Directions
- Preheat your Viking oven to 450 degrees.
- Whisk together all batter ingredients, making sure the flour is fully incorporated.
- Individually coat each floret with batter and place on a rack above a sheet pan lined with parchment paper.
- Bake 20-25 minutes until golden brown.
- While in the oven, make the dipping sauce by combining all ingredients and mix well. Chill in the refrigerator until served.
- Next, make the glaze for the florets by melting the butter in a sauté pan and mixing in the glaze ingredients.
- After the cauliflower comes out of the oven you can use a pastry brush to coat or toss the glaze and the cauliflower gently in a mixing bowl.
- Once the glaze is applied, put everything back on the racked pan and place back in oven for an additional 10 minutes at 450 degrees. You can also use broil for a minute to brown to your liking.
- Serve with the dipping sauce.