In college, I decided that I needed to develop more of a tolerance for spicy food. I spent a considerable amount of time researching recipes to add sriracha to. Then, one day, my green capped bottle was gone. A few weeks later, I found it in my friend Nick’s room. When I harassed him for stealing it without permission, he rebutted that “your ketchup was gross on my eggs anyways.”
I made these a few weeks ago when experimenting with buffalo hot sauce flavors for super bowl snacks. I wound up eating them all myself and not saving them for the big game.
1 head cauliflower
1 cup skim milk
1/2 cup flour
1/2 tsp salt
1 1/2 t butter
1 cup hot sauce
Ranch dressing and celery for serving
Preheat your oven to 425 degrees. Chop the cauliflower head into bite sized pieces. Combine the milk, flour, salt, and a few shakes of garlic powder in a bowl and smooth until combined. Coat each piece of cauliflower with the flour mixture, and shake off any excess. Place on a baking sheet lined with wax paper.
Cook for 20-25 minutes. You want to make sure that the cauliflower is cooked through, but is not burned. While it is in the oven, melt the butter and whisk well with hot sauce. Toss the cauliflower in the hot sauce mixture. I had intended to get very ambitious and make my own homemade ranch dressing, but let’s get real, who has time for that.