Crispy Buffalo cauliflower for the Super Bowl: Panko-breaded bites coated in a spicy honey butter Buffalo sauce made with Firebarns Buffalo Hot Sauce. The tailgate recipe that steals the show.
Ingredients
1 large cauliflower, cut into small florets
1 cup of flour
2 beaten eggs
1 cup of Panko breadcrumbs
3 tbsp. of butter
1/3 cup Buffalo Hot Sauce
2 tbsp. of honey
Chopped fresh chives, for garnish
Salt and pepper
Preparation
Wash, dry and cut the cauliflower into small pieces.
Prepare three bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs. Coat each piece of cauliflower first in the flour, shake off the excess, then in the eggs, and finally roll in the Panko to coat thoroughly.
Place the pieces on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 20 to 25 minutes, or until golden brown and crispy.
In a large skillet, melt the butter over low heat. Add the Buffalo sauce and honey. Stir until smooth.
Add the cooked cauliflower florets to the pan and coat them well in the sauce. Sauté for 2-3 minutes to allow the flavors to meld.
Arrange on a serving platter and sprinkle generously with chopped chives. Optional: Serve with ranch or blue cheese dip for contrast.
