Beer-Battered Buffalo Cauliflower
So I went to make my fave buff-cauli recipe… and halfway in, discovered we had no almond milk for the batter… thus led to our sous chef / girlfriend yelling: “USE A BEER” - therefore, Sapporo to the rescue!
This became my go-to recipe awhile back, because it leaves so a nice crispy texture… vs. being soggy from the sauce. So much flavor, so go give these a try!
INGREDIENTS
* 1 cup organic unbleached flour or whole wheat flour
* 1 Tbsp garlic powder
* 2 tsp smoked paprika
* 1 tsp onion powder
* 1 tsp cumin
* Add black pepper before oven
* 1 tsp of Cajun seasoning
* 1 cup of beer (light, or lager)
* 1/2 cup of water
* Buffalo wing sauce (or Franks Red Hot)
* 1 head of cauliflower
Baking sheet + parchment paper
Ranch to dip
1. Preheat oven to 425, prep cauliflower, and pan etc
2. Add the flour and spice to a large mixing bowl and whisk together. Then, add the beer and water and whisk until it creates a smooth batter with no lumps
3. Coat cauliflower in the batter, in bowl. Then place on cooking sheet. Cook 20min.
4. Remove from oven, toss in bowl with sauce choice. Then put back on pan, and cook 20-25min. Then eat!
