Buffalo Cauliflower Bake

I’ve had several requests for this recipe, so here it is.

Buffalo Cauliflower Bake (4)


Olive Oil (pan coating)
Flour - 3/4 Cup All Purpose 
Water - 1 Cup
Garlic Salt - 1 Teaspoon (A key surprise ingredient)
Salt & Pepper To Taste
Cauliflower - 1 Lg Head (Approx 4 Cups)
Butter - 4 Tablespoons
Hot Sauce - 1/2 Cup (I prefer Frank's Red Hot)
1. Preheat oven to 450 F. Grease the baking sheet or pan with olive oil.
2. Mix Flour, water, garic salt, and pepper until batter is smooth and somewhat runny.
3. Add Cauliflower to batter and mix until each floret is coated.
4. Spread evenly on cooking sheet/pan.
5. Bake in preheated oven until lightly browned, 30-35 minutes.
6. Melt butter in a saucepan over medium heat. Add Hot Sauce. Let set for 2-3 minutes.
7. Drizzle or brush over florets.
8. Bake in over until Cauliflower is browned, approx. 15 minutes. Let cool for 10 minutes.

The leftover sauce will make for some interesting wafers. Don’t use foil to line your pan if you want to experiment with the wafers. I think I will add cheese and turn this into a low-carb snack. Ah, the low carb thing! The flour mixture is about 71.25 carbs for the batch. This batch yields 4 portions, so I’m calculating about 17.18 carbs per portion. Yes, it’s Low Carb! 🙂

One other note, wrap and refrigerate they are delicious the next day too.


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