I bet you’ve heard about Buffalo Wings, right?! These (sometimes) quite spicy chicken wings are very popular in the US. They made it to Germany as well and are loved by many, even though buffalo wing sauce is still hard to find in German supermarkets. If you want to make this meat-free alternative here, my delicious Buffalo Cauliflower with Ranch Dip, you will probably have to ask the internet for help to find hot sauce and order the sauce online. Or, hopefully, you have a supermarket round the corner that has a corner with American products ;P
If you’ve ever eaten in an American-style diner or restaurant, you are probably already familiar with those hot pieces of chicken. That’s the place to find them (all around the world), cause most of these places serve them. I love anything with Buffalo sauce because I simply love the (sweet) sour and spicy flavors. Not everyone does, though. Here at home, the sauce is just too spicy for some (not naming anyone) ;P I have to admit, when chicken wings are heavily drenched in Buffalo sauce, it can be a lot. But with the right dip to balance the heat, that’s quickly sorted out. A little ranch dip or blue cheese sauce and your tongue has some time to prepare for the next hot wing ;P
Enough of the chicken talk. This recipe here is meat-free. I wished more restaurants would serve this veggie alternative besides regular buffalo wings. It’s a really delicious way to do something with (otherwise) quite boring cauliflower. Right?! ;P Even the »buffalo sauce skeptics« here at home like the cauliflower version. The cauliflower here on the pictures might look hot because of that bright red-orange color, but it is actually not that spicy. Something you can easily change by adding more buffalo sauce if you prefer it hotter… just saying ;P
Buffalo wings are usually deep-fried and then drowned in a lot of buffalo sauce. Buffalo cauliflower on the other hand gets a seasoned batter coating first, and then you bake or deep-fried it. The baked version gets a second coating with buffalo sauce halfway through the baking time, and the deep-fried one gets the sauce added afterward – pretty much like the chicken wings. Both preparations are pretty easy to do.
In case you want more flavor and more hotness, you can add some additional buffalo sauce to the cauliflower coming out of the oven. Just toss the baked cauliflower florets once again in some buffalo sauce. I would normally do that too, but as I said – someone (I will not name) here at home would have not eaten them finished like that… ;P
Anyway. The name »buffalo« wings, cauliflower, or whatever has nothing to do with the animal we all know by the name buffalo. I guess that’s quite obvious. The name is actually connected to a town called Buffalo (at Lake Erie) in upstate New York. Back in the 60s, someone in a restaurant there came up with the idea to drown fried chicken in a hot cayenne pepper sauce and serve this to guests. Everyone liked it a lot and from there the now called buffalo wings spread all over the country and at some point all over the world. The hot sauce you need for these wings is rarely to be found in German supermarkets, unfortunately. But you can order it online (link below) or prepare it yourself. Just google »hot sauce from scratch« and you should be able to find it a recipe. Maybe I will make my own soon… who knows ;)
In case you like this type of food, you’ve come to the right place. While I was living in the US for some time, I got to know all the deep-fried »delicacies« and instantly fell in love. My big belly is proof of that ;P Have you ever tried Deep-Fried Mac ‘n’ Cheese Balls? You should, they are so good! Or what about Deep-fried Dill Pickles with Ranch Dip? Mmmmm..! You are missing out if you are not making those at home! ;P
INGREDIENTS / ZUTATEN
(3-4 servings)
For the buffalo cauliflower:
1 head of cauliflower (500g), in florets
3.5 oz. (100g) all-purpose flour
1 tbsp. sweet smoked paprika powder*
2 tsp. garlic powder
1 tsp. ground cumin
7 oz. (200g) buttermilk
For the buffalo sauce:
2.1 oz. (60g) hot sauce*
1 tbsp. maple syrup
1 tbsp. butter
For the ranch dip:
5.3 oz. (150g) Greek yogurt
2 tbsp. mayonnaise
2 tbsp. chopped chives
1/2 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 dash of fresh lemon juice
salt, pepper
some celery sticks, to serve
(3-4 Portionen)
Für den Buffalo Blumenkohl:
1 kl. Blumenkohl (etwa 500g), in Röschen zerteilt
100g Mehl (Type 405)
1 EL geräuchertes Paprikapulver (süß)*
2 TL Knoblauchpulver
1 TL Kreuzkümmel (gemahlen)
200g Buttermilch
Für die Buffalo Sauce:
60g Hot Sauce*
1 EL Ahornsirup
1 EL Butter
Für den Ranch Dip:
150g griechischer Joghurt
2 EL Mayonnaise
2 EL Schnittlauch, gehackt
1/2 TL getrocknete Petersilie
1/4 TL Knoblauchpulver
1/4 TL Zwiebelpulver
1 Spritzer frischer Zitronensaft
Salz, Pfeffer
einige Selleriestangen, zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C) forced fan. Line a baking sheet with baking parchment and set aside. Clean the cauliflower, wash it, if needed, and let it drain. Cut or break into small florets.
2. Add the flour, smoked paprika powder, garlic powder, and ground cumin to a large bowl and mix to combine. Add the buttermilk and mix to get a smooth batter. Next, add the cauliflower florets and toss them in the batter until evenly coated. Transfer the cauliflower to the baking sheet, distribute the florets evenly, and bake them for about 20-22 minutes. Flip the cauliflower halfway through the baking time.
3. For the buffalo sauce, add the hot sauce, maple syrup, and butter to a small saucepan and heat up until the butter is melted and everything is well combined. Remove the cauliflower from the oven and transfer to a large bowl. Pour the buffalo sauce over the cauliflower and toss the cauliflower until evenly coated with the sauce. Place again on the baking sheet, spread it out, and bake the cauliflower for another 10 minutes.
4. While the buffalo cauliflower is finishing in the oven, prepare the dip. Add the Greek yogurt, mayonnaise, chopped chives, dried parsley, garlic powder, onion powder, and a dash of fresh lemon juice to a small bowl and mix to combine. Season with salt and pepper. Serve the buffalo cauliflower with the ranch dip and some celery sticks on the side.
1. Den Ofen auf 200°C (390°F) Umluft vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Blumenkohl putzen, ggf. waschen und abtropfen lassen, dann in Röschen schneiden bzw. brechen.
2. Das Mehl mit dem Paprikapulver, Knoblauchpulver und Kreuzkümmel in einer großen Schüssel vermischen. Die Buttermilch dazugeben und zu einem glatten Teig verrühren. Den Blumenkohl zur Schüssel dazugeben und im Teig schwenken, bis alles gleichmäßig mit Teig bedeckt ist. Die Blumenkohlröschen gleichmäßig auf dem Backblech verteilen und etwa 20-22 Minuten backen – nach etwa der Hälfte der Backzeit einmal wenden.
3. Für die Buffalo Sauce die Hot Sauce mit Ahornsirup und Butter in einen kleinen Topf geben und erhitzen, bis die Butter komplett geschmolzen ist und sich alles gut verbunden hat. Den Blumenkohl aus dem Ofen holen und in eine große Schüssel schütten. Die Buffalo Sauce über den Blumenkohl gießen und gut vermengen, bis alles gleichmäßig mit der Sauce bedeckt ist. Den Blumenkohl dann wieder auf dem Backblech verteilen und noch einmal etwa 10 Minuten backen.
4. Während der Blumenkohl im Ofen seine letzte Runde dreht, kann man schon den Ranch Dip vorbereiten. Dafür Joghurt, Mayonnaise, Schnittlauch, Petersilie, Knoblauchpulver, Zwiebelpulver und einen Spritzer frischer Zitronensaft in eine kleine Schüssel geben und verrühren. Mit Salz und Pfeffer abschmecken. Den Buffalo Blumenkohl mit dem Ranch-Dip und einigen Selleriestangen servieren.
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Here is a version of the recipe you can print easily.
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Buffalo Cauliflower with Ranch Dip
- Prep Time: 00:20
- Cook Time: 00:30
- Total Time: 00:50
- Yield: 4 1x
- Category: Snacks
- Cuisine: International
- Diet: Vegetarian
Description
We love Buffalo Wings! If you have someone in the family who does not want to eat meat, you might want to make this Buffalo Cauliflower with Ranch Dip. https://amzn.to/3WqSMHF
Ingredients
For the buffalo cauliflower:
1 head of cauliflower (500g), in florets
3.5 oz. (100g) all-purpose flour
1 tbsp. sweet smoked paprika powder*
2 tsp. garlic powder
1 tsp. ground cumin
7 oz. (200g) buttermilk
For the buffalo sauce:
2.1 oz. (60g) hot sauce*
1 tbsp. maple syrup
1 tbsp. butter
For the ranch dip:
5.3 oz. (150g) Greek yogurt
2 tbsp. mayonnaise
2 tbsp. chopped chives
1/2 tsp. dried parsley
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 dash of fresh lemon juice
salt, pepper
some celery sticks, to serve
Instructions
1. Preheat the oven to 390°F (200°C) forced fan. Line a baking sheet with baking parchment and set aside. Clean the cauliflower, wash it, if needed, and let it drain. Cut or break into small florets.
2. Add the flour, smoked paprika powder, garlic powder, and ground cumin to a large bowl and mix to combine. Add the buttermilk and mix to get a smooth batter. Next, add the cauliflower florets and toss them in the batter until evenly coated. Transfer the cauliflower to the baking sheet, distribute the florets evenly, and bake them for about 20-22 minutes. Flip the cauliflower halfway through the baking time.
3. For the buffalo sauce, add the hot sauce, maple syrup, and butter to a small saucepan and heat up until the butter is melted and everything is well combined. Remove the cauliflower from the oven and transfer to a large bowl. Pour the buffalo sauce over the cauliflower and toss the cauliflower until evenly coated with the sauce. Place again on the baking sheet, spread it out, and bake the cauliflower for another 10 minutes.
4. While the buffalo cauliflower is finishing in the oven, prepare the dip. Add the Greek yogurt, mayonnaise, chopped chives, dried parsley, garlic powder, onion powder, and a dash of fresh lemon juice to a small bowl and mix to combine. Season with salt and pepper. Serve the buffalo cauliflower with the ranch dip and some celery sticks on the side.
Notes
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