The wait is over—preseason is done, and it`s time to get down to business. 🔥

Our Buffalo Cauliflower Wings are ready for kickoff. Made with crispy, perfectly fried cauliflower and tossed in a fiery buffalo sauce, these are the ultimate game-day appetizer. They`re so good, even the carnivores at the table will be calling an audible.

Serve them with a side of ranch or blue cheese and a big TV🏈

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Ingredients:

2 lbs Cauliflower Florets

1 cup Gordon Choice All-Purpose Flour

1 cup Cornstarch

2 ½ cups Buttermilk

4 cloves Peeled Garlic, minced

1 tbsp Trade East Cayenne Pepper, ground

2 tsp Trade East Salt

1 cup Panko Breadcrumbs

½ cup Tavolini Parmesan Cheese, grated

1 cup Gordon Choice Buffalo Sauce, mild

Instructions:

Preheat the oven: Preheat your oven to 425°F (218°C).

Make the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, buttermilk, minced garlic, cayenne pepper, and salt until smooth.

Coat the cauliflower: Add the cauliflower florets to the batter and toss to coat them evenly.

Add the dry coating: In a separate bowl, combine the panko breadcrumbs and grated Parmesan cheese. Remove the battered florets from the liquid and toss them in the panko and Parmesan mixture, making sure each piece is well-coated.

First Bake: Spread the coated cauliflower florets in a single layer on a baking sheet. Bake for 15 minutes, then flip each piece and bake for another 15 minutes. The cauliflower should be tender and the coating should be golden and crispy.

Toss with buffalo sauce: Once the cauliflower is cooked, remove it from the oven and transfer all the pieces to a large bowl. Pour the buffalo sauce over the cauliflower and toss to coat evenly.

Final Bake: Place the sauced cauliflower back on the baking sheet and return to the oven for 15 more minutes to allow the sauce to bake into the coating.

Serve: Serve hot with a side of ranch dressing or blue cheese dressing for dipping, and a side of celery and carrot sticks.

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