Buffalo Style Cauliflower Appetizer

Some when we’re out we like to order several different appetizers to share as a meal. Onboard is no different.

Ingredients

• 1/4 TSP Cayenne Pepper
• 1 1/4 Cups Corn Flake Crumbs (Fine)
• 1/2 Cup Hot Sauce 
• 3 Eggs
• 1 Large Cauliflower Head (Bite Size Cuts)
• 1/3 Melted Salted Butter
• 1 TSP Smoked Paprika

Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper. 
Use a hand blender on corn flakes until fine crumbs and measures as noted above. Toss in paprika and set aside.
Beat eggs and set aside.
Clean cauliflower, let dry on a paper towel and cut into bite size pieces.
Dunk cauliflower bites into egg batter then in cornflake mixture. Carefully remove with a slotted spoon and lay on the parchment paper lined tray.
Bake for 20 minutes. 
While baking, melt butter, let cool then add hot sauce. Mix well. After 20 minutes of baking, remove the tray and gently brush on the melted butter mixture. Rebake for 5 minutes, afterwards remove from the oven, flip them and gently brush on melted butter mixture and rebake for 5 minutes. Serve warm.

Tips

• Butter substitute is olive oil.
• Corn flakes substitute panko.
• Complimenting Dips: Blue Cheese Dressing, Chives & Sour Cream Blend or Ranch Dressing, 
• Either sugar or sugar free cornflakes will work.
• If using salted butter you may omit adding additional butter, if unsalted then add 1/2 TSP of salt.
• You may increase the cayenne pepper to your taste.

Disclaimer: This was made at our residential home, otherwise referred to by Jacques as my “lab kitchen” over the winter months.