Here is a dish that has been evolving over the years, and I am finally happy with the recipe to share. My version has a Korean twist; I hope you like it.
Ingredients
Sauce
1/4 cup of Mayo
1/4 cup of sour cream
1/4 cup of Louisiana Hot sauce
2 tablespoons of Honey
Buffalo Cauliflower
1 head of cauliflower chopped into florets
1 cup of Panko bread crumbs
Batter
1/2 cup of unbleached flour
1/2 cup corn starch
1/4 cup of almond or oat milk
3 tablespoons of Gochujang Chili Sauce
1 tablespoon of apple cider vinegar
1 teaspoon of garlic powder
1 teaspoon of onion powder
salt and pepper to taste
Directions
Pre-heat oven to 450 degrees
Line a baking sheet with parchment paper and spray with non-stick spray; set aside.
Place all the sauce ingredients in a bowl, whisk until smooth, and set aside.
Place all batter ingredients in a large bowl and whisk until well combined.
Place bread crumbs in another bowl.
In batches, place the florets in the batter, coat well, toss in bread crumbs to coat, and transfer to the prepared baking sheet; repeat until done.
Bake for 25 to 30 minutes or until crispy.
Remove from oven and place cauliflower in a large bowl with a lid, pour sauce over the cauliflower, cover bowl with lid, and toss to coat. Place a new piece of parchment on the baking sheet, pour coated cauliflower on the sheet, and bake for another 5 minutes. Remove, plate, and serve with blue cheese dressing.