Buffalo Cauliflower with Spicy Tahini Ranch.
Ingredients
- 1 large head cauliflower, cut into florets
- 3 eggs
- 1 1/4 cups finely crushed corn flake crumbs
- 1 teaspoon smoked paprika
- 1/4 – 1/2 teaspoon cayenne pepper, use to your taste
- kosher salt and black pepper
- 1/2 cup hot sauce
- 1/3 cup melted butter or extra virgin olive oil
- 1/2 teaspoon seasoned salt
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 2 teaspoons dried chives
- 2 teaspoons dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 – 1/2 teaspoon cayenne pepper, use to your taste
- kosher salt and pepper
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Instructions
- 1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- 2. Beat the eggs in a large bowl, add the cauliflower and toss well to coat. In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.
- 3. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Bake for 20-25 minutes, turning the cauliflower halfway through cooking.
- 4. Meanwhile, whisk together the hot sauce, butter, seasoned salt, and a pinch of black pepper until smooth. Pour the sauce over the cauliflower, gently tossing to coat. Return to the oven for 5 minutes.
- 5. To make the tahini ranch, combine everything in a bowl, whisking in 1/4 to 1/2 cup water to thin the dressing. Taste and season with salt and pepper.
- 6. Serve the cauliflower with extra buffalo sauce and tahini ranch on the side for dipping. Enjoy!
Source
Original recipe: View Original
