Ingredients:

  • 's RedHot or similar cayenne pepper sauce)

Instructions:

  1. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
  3. Gradually whisk the ice-cold water into the dry ingredients until just combined. Do not overmix; a few lumps are acceptable.
  4. Dip each cauliflower floret thoroughly into the batter, allowing excess to drip off briefly.
  5. Place the battered florets on the prepared baking sheets, ensuring they are not touching.
  6. Bake for 15 minutes. Flip each floret carefully and bake for another 10–15 minutes, until golden brown and cooked through.
  7. While the cauliflower finishes baking, melt the butter in a small saucepan over low heat. Remove from heat and whisk in the hot sauce, cider vinegar, and Worcestershire sauce until smooth.
  8. Transfer the hot, baked cauliflower to a very large, clean bowl. Pour the Buffalo sauce over the top and gently toss using tongs until every bite is thoroughly coated.
  9. Serve immediately while piping hot, ideally with Ranch or Blue Cheese dip.