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buffalo cauliflower with ranch
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Buffalo Cauliflower

This savory veggie dish packs a punch of delicious flavor - a welcome addition to any tailgate party!

Course Appetizer
Cuisine American
Servings 50 florets

Ingredients

  • 1 medium head of cauliflower trimmed into about 50 1-inch florets
  • 1 cup all-purpose flour mixed with ½ teaspoon MSG
  • 4 eggs
  • 7-8 oz panko breadcrumbs
  • Cooking/non-stick pan spray
  • Buffalo sauce see notes

Instructions

  1. Place the flour and MSG mixture in a large bowl.
  2. In another large bowl, whisk the 4 eggs.
  3. In a third large bowl, place the panko breadcrumbs.
  4. Coat the cauliflower first in the flour, then the egg, and finally the panko breadcrumbs. Place the breaded cauliflower on a baking sheet. Be sure that each floret is completely coated with the flour, egg and panko. This can be done up to 1 hour before cooking.
  5. Just before cooking, spray the coated cauliflower with cooking/non-stick pan spray.
  6. Cook the coated florets in an air fryer, no more than 1 layer deep, leaving room between the florets. Cook for about 12 minutes or until browned. It may be necessary to rotate the cauliflower once during the cooking.
  7. Place the browned florets in a bowl. Coat well with the buffalo sauce. (There will probably be some left over for dipping.)
  8. Place the florets back into the air-fryer and cook for 7-9 minutes until they are crispy and lightly browned. Serve immediately.

Recipe Notes

BUFFALO SAUCE
Ingredients

  • 2 cups hot sauce
  • 4 tablespoons unsalted butter
  • 4 tablespoons light olive oil
  • 1 teaspoon MSG
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder

Instructions

  1. In a medium saucepan, combine all the ingredients.
  2. Bring to a boil, whisking often.
  3. Remove from the heat.

Recipe courtesy of Chef Chris Koetke for Know MSG.

Photo by Aleisha Kalina on Unsplash.