If you’re a fan of buffalo chicken wings, try this healthier (and vegetarian!) version.


3/4 cup unbleached all purpose flour
1 teaspoon garlic powder
1 teaspoon ground paprika
3/4 teaspoon kosher salt
freshly ground black pepper
1/2 cup (125 mL) buttermilk
4 cups bite-size cauliflower florets (1 small head of cauliflower)
2 tablespoons unsalted butter
1/4 cup harissa (mild or spicy)
Favorite dip, such as yogurt-based ranch, for serving


Preheat the oven to 450° Fahrenheit (230°C). Line a half sheet pan with parchment paper.

Place the flour, garlic powder, paprika, 3/4 teaspoon kosher salt, and 1/8 teaspoon pepper in a medium bowl and whisk to combine. Stir in the buttermilk and 1/3 cup water and whisk until smooth (if it’s very thick, add another tablespoon of water or so). Place the cauliflower in the batter and toss to coat. One piece at a time, shake off the excess batter and lay the cauliflower florets in a single layer on the sheet pan. Leave enough space between them (about 1/2 inch) so the cauliflower does not get soggy.

Bake until crispy, 6 to 8 minutes. Carefully flip the florets and bake until the other side is browned, an additional 6 to 8 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 350 degrees Fahrenheit (175 C).

Meanwhile, in a small saucepan over medium heat, melt the butter. Remove from the heat and pour into a medium bowl. Add the harissa and stir to combine. Add the cooked cauliflower and gently toss to coat evenly. Discard the parchment paper from the sheet pan and replace with a fresh piece. Return the cauliflower to the baking sheet and and bake for 10 to 15 minutes, flipping halfway through, until browned and crisp. Serve hot, with your choice of dip on the side.