Crispy Buffalo-Style Cauliflower

1. Preheat the Oven:

   • Set your oven to 220°C (or 200°C for a fan oven, gas mark 7). This high temperature helps achieve that crispy texture.
   • While the oven is heating, take out your baking tray and line it with baking parchment. This prevents sticking and makes for easier cleanup later.

2. Prepare the Coating:

   • In a large mixing bowl, add 1 tbsp sweet smoked paprika, ½ tbsp ground cumin, and 1 tsp garlic powder.
   • Then, add 100g plain flour and a generous ½ tsp salt. Use a whisk or spoon to mix these dry ingredients thoroughly. This ensures even distribution of spices throughout the coating.
   • Create a well in the center of the mixture. Slowly pour in 200ml buttermilk (or kefir) while whisking continuously. This will help avoid lumps and create a smooth batter.

3. Coat the Cauliflower:

   • Take 1 head of cauliflower (about 500g), break it into bite-sized florets.
   • Add the florets to the bowl with the batter and gently toss until all pieces are well coated. Make sure each floret is covered to maximize flavor and crunch.

4. Bake the Cauliflower:

   • Spread the coated cauliflower evenly across the prepared baking tray. Avoid overcrowding the florets; this allows hot air to circulate and crisp them up.
   • Place the tray in the oven and bake for 20-25 minutes. Halfway through, use tongs to turn the florets for even cooking. They should be golden and crisp at the edges when done.

5. Make the Sauce:

   • While the cauliflower is baking, prepare the glaze. In a small saucepan over low heat, combine 80g hot sauce, 1½ tbsp maple syrup, and 1 tbsp butter.
   • Stir the mixture occasionally for about 2-3 minutes until the butter melts and everything is well blended. The sauce should be warm but not boiling.

6. Glaze the Cauliflower:

   • Once the cauliflower is done baking, take it out of the oven. Using a brush or spoon, generously coat the florets with the warm sauce. Make sure to cover all sides to enhance the flavor.
   • Return the tray to the oven for an additional 8-10 minutes. This step allows the sauce to caramelize slightly and adds extra flavor.

7. Prepare the Ranch Dip:

   • In a separate bowl, combine 100g Greek yogurt, 3 tbsp mayonnaise, 2 tbsp chopped chives, and 1-2 tbsp milk.
   • Whisk together until smooth and creamy. Adjust the milk amount for your desired consistency—more for a thinner dip, less for a thicker one. Season with a pinch of salt to taste.

8. Serve:

   • Once the cauliflower is finished baking, remove it from the oven and let it cool for a minute.
   • Serve the Buffalo cauliflower hot with the ranch dip on the side. Add some celery sticks for crunch and extra flavor. Enjoy your delicious and spicy appetizer or snack!

Tips:

• For extra crunch, consider double-coating the cauliflower by dipping it in the batter again after the first bake.
• Adjust the hot sauce level to your spice preference; you can use a milder sauce if you prefer less heat.
• These can be made ahead of time and reheated in the oven to maintain crispiness.