Buffalo Cauliflower Ranch Baguette
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Buffalo Cauliflower Ranch Baguette
22 ingredients
Active time: 1 hr
Makes: 2 sandwiches
This is my take on making vegetables as addictive as chicken wings - and honestly, it might be even better. The cauliflower gets this incredible crispy coating that holds onto all that tangy, spicy buffalo sauce, while staying tender and almost creamy inside. What really makes this work is the double-bake method - first to set the batter, then tossed in buffalo sauce and baked again until it's properly caramelized and sticky. The cool, herb-heavy ranch is essential here because you need something to cut through all that heat and richness.
Ingredients (22)
Buffalo cauliflower
Ranch dressing
Instructions
Make the Ranch dressing
Whisk together mayonnaise (½ cup), sour cream (¼ cup), buttermilk (2 Tbsp), dill (1 tsp), garlic powder (1 tsp), onion powder (½ tsp), and chives (1 Tbsp). Season with salt ( to taste) and pepper ( to taste). Refrigerate until ready to serve.
Preheat oven to 450°F.
Whisk flour (½ cup), water (½ cup), garlic powder (1 tsp), onion powder (1 tsp), paprika (½ tsp), salt ( to taste), and pepper ( to taste) until smooth.
Dip cauliflower florets in batter, letting excess drip off. Place on parchment-lined baking sheet.
Bake for 15 minutes until lightly golden.
Mix buffalo sauce (½ cup) with melted butter (2 Tbsp).
Remove cauliflower from oven, toss with buffalo sauce mixture, and return to oven for 20-25 minutes until crispy and caramelized.
Arrange on a platter with celery sticks (3–4 stalks), ranch dressing, toasted bread, and extra buffalo sauce.
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