I have a confession. I don’t really like the taste of buffalo sauce. It’s typically just too spicy for me, but Mason loves it. When we got another head of cauliflower in our Imperfect Produce box this past week I though, why not?
Cauliflower Buffalo Sandwiches
1 head califlower
1 c non dairy milk
1 c flour
1 tbsp garlic powder
1 tbsp onion powder
2 tsp dried parsley
3 c breadcrumbs (we used Italian style!)
5 cloves garlic, smashed
3 tbsp butter
1/2 c hot sauce (we used Crystal’s!)
To start, chop up your cauliflower into small pieces. Instead of cutting them up super small we went for a ‘wing’ size.
Next, prepare your wet and dry dredge. Now the dry is just breadcrumbs, but the wet is the flour, non dairy milk, garlic powder, onion powder, and dried parsley whisked together. I also added some cracked pepper, but that’s just a taste preference for me.
Dredge your cauliflower, and set up on a line baking sheet. Bake for 25-30 minutes at 350 degrees Fahrenheit.
While the cauliflower is baking, melt down the butter in a small pot on medium heat. Before its fully melted, toss in the garlic and let heat up. Be sure not to brown the butter, just melt and continue to stir so the garlic oils will get mixed in. Once the butter is melted, stir in the hot sauce. If you want a more spicy sauce, just add more or if you’d prefer a less spicy sauce I recommend cutting the hot sauce amount in half.
Once fully incorporated, cut the heat and take out the garlic cloves.
I also threw together a quick ranch of garlic aoili, coconut milk, garlic powder, onion powder, paprika, salt, pepper, dried dill, and dried parsley. I didn’t take exact measurements but I feel like ranch is a lot of personal taste preference.
Once everything is done, assemble and enjoy!