We really enjoyed this recipe. I gave it 4 stars because there's an unnecessary step here. I added the hot sauce & honey to the batter (skipped the butter) and roasted the florets at 450 for about 13 minutes. Sheer greatness! The batter stuck to the pieces well and cooked up just right. Thank you!
I love the idea, but the final outcome wasn't really what I was after. I didn't care for the batter on the cauliflower as it turned out, and I didn't like the honey in the sauce. I know it's a very small amount, but the roasted cauliflower added enough sweetness for me. As another reviewer suggested, I think it would be better if the sauce was cooked into the dish longer. I decided to make again with some changes and loved it. I coated the cauliflower in the butter-hot sauce mixture (minus the honey) with a little olive oil thrown in, too. I used homemade hot sauce on my second try-made with Hot Portugal peppers. I had some Parmesan peppercorn sourdough bread that had gone stale, and I whizzed some in the processor to make bread crumbs. I then tossed the bread crumbs (with a bit of grated parm thrown in for good measure) with the cauliflower and then baked. I got a nice crunch from the breadcrumbs and combined with the lovely, caramelized cauliflower, it was out of this world good. Nice and spicy, too. I cut the cauliflower into pretty small pieces, too.
We made these and they were quite good. I'm not sure the batter at the beginning is necessary. They could be just as good roasted and then finished off with the sauce. But a nice alternative to the vegetarian friends I still have. :)_ (That's wing sauce dripping on my emoji face)
This was a good way to eat Cauliflower if you like spice. It didn't get as crispy as I had hoped. The flavor was good and can be adjusted according to your heat level. My husband and I like it hot so I made it hot and it was good. You can use any hot sauce of choice. I would suggest baking at 450 and then crisping with broiler on both sides before adding the hot sauce and then baking again as instructed. Then the last 5 minutes crisp again with broiler.
Read other reviews first, so I did not expect it to be really crunchy. I made exactly as stated, but my method was different. I made the batter in a mixing bowl, threw in the cauliflower, stirred a while, then removed the cauliflower with a spoon sieve. When it came time to put the hot sauce on, I again made it in a bowl and popped the baked pieces in , stirred until completely coated and removed with the sieve back to the baking sheet. Although it wasn't very crunchy, it was delicious if you like spicy foods. When we want a change from cheese sauce or just plain, this will be what I do!
I think I found a way to stick to my diet. Seems like I always fall off the wagon when I get a "wing" craving. I made these as instructed (only instead of brushing on the hot sauce I gently tossed them around in a bowl as another reviewer suggested). It did not bother me that they were not crispy however when I made the leftovers the next day (15 min at 450 to reheat) the smaller pieces were quite crispy and I really liked that. Maybe I will try broiling before adding the wing sauce. Another thought when you make baked wings part of the secret is after you bread them you put them in the fridge for 2 - 3 hours before baking them. If I have the fridge space maybe I'll try that and I'll update my comments if that happens to change anything. I will certainly make these again probably 2 - 3 times a month in order to stay away from the deep fried chicken wings.
I followed one of the reviewers' ideas and just coated the cauliflower in the butter/hot sauce mix with some oil added, then added some bread crumbs and broiled it all. After 20-25 minutes it was not entirely crunchy, but it was delicious! I will definitely make this again--it's easy and tasty.
This came out absolutely scrumptious! For those complaining about crispness I don't know why... cut my florets in half so they lay flat side on the pan and they came out good and crispy!
Amazing!! Mouth watering!
