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Restaurants›The Brass Tap - Highland Village›Roasted Buffalo Cauliflower Recipe

Roasted Buffalo Cauliflower Recipe

Name: The Brass Tap - Highland Villages Roasted Buffalo Cauliflower Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 head cauliflower; 1 cups all-purpose flour; 1 cups unsweetened non-dairy milk or regular milk; 0.25 cups water; 1 tsp garlic powder; 1 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp baking powder; 2 tbs neutral oil for brushing; 0.5 cups hot sauce (Frank's redhot or similar); 3 tbs unsalted butter or vegan butter; 1 tsp apple cider vinegar; 1 tsp honey or maple syrup; 0.5 tsp Worcestershire sauce (optional); 0.25 tsp salt; 1 tsp chili powder (preferably cayenne-forward); 0.5 tsp smoked paprika; 0.5 tsp brown sugar; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.125 tsp instant coffee (optional, for depth); 1 tbs melted butter or neutral oil; 3 stalks scallions (thinly sliced, green and white parts); 2 tbs fresh parsley or cilantro (optional, chopped); 0.5 cups blue cheese dressing or ranch (for serving); 2 pieces lemon wedges (optional)

Inspired by The Brass Tap - Highland Village

Time45m

Serves4

Buffalo sauce, Nashville Hot seasoning, scallions

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Ingredients

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Cauliflower & Breading

1 head cauliflower

1 cups 00 bread flour

1 cups unsweetened non-dairy milk or regular milk

1/4 cups water

1 tsp Watkins garlic powder

1 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Baking powder

2 tbs neutral oil for brushing

Buffalo Sauce

1/2 cups hot sauce (Frank's redhot or similar)

3 tbs unsalted butter or vegan butter

1 tsp Apple cider vinegar

1 tsp honey or maple syrup

1/2 tsp Worcestershire sauce (optional)

1/4 tsp Celtic sea salt

Nashville Hot Seasoning & Finish

1 tsp chili powder (preferably cayenne-forward)

1/2 tsp Smoked paprika

1/2 tsp Brown sugar

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/8 tsp instant coffee (optional, for depth)

1 tbs melted butter or neutral oil

Garnish & Serving

3 stalks scallions (thinly sliced, green and white parts)

2 tbs fresh parsley or cilantro (optional, chopped)

1/2 cups blue cheese dressing or ranch (for serving)

2 pieces lemon wedges (optional)

Method

Cauliflower & Breading

Preheat and prepare cauliflower

Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper and lightly oil them or spray with nonstick spray. Trim the cauliflower and cut into bite-size florets, aiming for similar sizes (about 1 to 1.5 inches). Pat dry with a towel.

Make batter

In a large bowl, whisk together 1 cup flour, 1 tsp garlic powder, 1 tsp smoked paprika, 0.5 tsp black pepper, 1 tsp salt, and 0.5 tsp baking powder. Whisk in 1 cup milk and 1/4 cup water until smooth and thick enough to coat (it should cling to the florets). If too thick, add a tablespoon of water; if too thin, add a tablespoon of flour.

Toss cauliflower in batter

Add the cauliflower florets to the batter and toss with a spatula or your hands until each piece is evenly coated. Let sit 5 minutes for the batter to adhere.

Arrange on baking sheet and oil

Using tongs or a slotted spoon, place battered florets on the prepared baking sheets in a single layer with space between pieces. Lightly brush or spray the tops with 2 tablespoons neutral oil to promote browning.

Roast

Roast in the preheated oven 20-25 minutes, turning once halfway through, until edges are golden and crisp. If you prefer extra crispness, broil 1-2 minutes at the end while watching carefully to avoid burning.

Buffalo Sauce

Make buffalo sauce

While the cauliflower roasts, combine 1/2 cup hot sauce, 3 tablespoons butter, 1 teaspoon apple cider vinegar, 1 teaspoon honey or maple syrup, 1/2 teaspoon Worcestershire sauce (optional), and 1/4 teaspoon salt in a small saucepan over low heat. Whisk until butter melts and sauce is smooth and slightly thickened, about 2-3 minutes. Keep warm off heat.

Toss roasted cauliflower in sauce

When cauliflower is done roasting, transfer the hot florets to a large bowl. Pour most of the buffalo sauce over the florets (reserve about 2 tablespoons of sauce for serving), then gently toss to coat each floret. Taste and adjust—add more sauce if you want it saucier.

Nashville Hot Seasoning & Finish

Prepare Nashville hot oil

In a small bowl, mix 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon brown sugar, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/8 teaspoon instant coffee (if using). Stir in 1 tablespoon melted butter or neutral oil until a loose paste forms.

Apply Nashville seasoning

Spoon or brush the Nashville hot oil over the buffalo-coated cauliflower, focusing on the tops and crevices for a punch of heat. Toss gently so the seasoning distributes without removing the buffalo coating. If you like it very spicy, add an extra 1/2 teaspoon chili powder or a pinch of cayenne.

Garnish & Serving

Finish and plate

Transfer cauliflower to a serving platter. Sprinkle thinly sliced scallions (from 3 stalks) and chopped parsley or cilantro over the top. Serve with reserved buffalo sauce, blue cheese or ranch dressing, and lemon wedges on the side.

Storage

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat in a 190°C (375°F) oven for 8-10 minutes to crisp, or reheat in an air fryer at 180°C (350°F) for 4-6 minutes.