1-First Step: Preheat and Prep Preheat your oven to 450°F this high heat is essential for creating that crispy exterior we’re after. Line two baking sheets with parchment paper. Using parchment paper serves two purposes: it prevents sticking (nothing worse than losing half your batter to the pan) and makes the flipping process much easier.

2-Second Step: Prepare the Cauliflower Take your head of cauliflower aim for about 2 pounds and break it into large florets. You want pieces roughly the size of chicken wings, about 1.5 to 2 inches across. Avoid cutting them too small, as they’ll cook too quickly and become soggy before the batter has a chance to crisp up. Trim any thick stems so the florets cook evenly. Rinse the florets under cold water and pat them thoroughly dry with paper towels excess moisture is the enemy of crispiness.

3-Third Step: Make the Batter In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and sea salt. Make sure everything is well combined before adding the liquid. Pour in ¾ cup of water and whisk until smooth. The batter should be thick enough to coat the back of a spoon similar to pancake batter consistency. If it seems too thick, add water one tablespoon at a time until you reach the right texture.

4-Fourth Step: Coat the Florets Working in batches, drop the cauliflower florets into the batter and toss to coat completely. Lift each piece out and let the excess batter drip back into the bowl for a few seconds you want a thin, even coating, not a thick gloppy layer. Arrange the coated florets on your prepared baking sheets in a single layer, leaving a bit of space between each piece. Crowding the pan leads to steaming rather than baking, which means soggy wings.

5-Fifth Step: First Bake Slide those baking sheets into your preheated oven and bake for 10 minutes. When the timer goes off, carefully flip each floret using tongs this ensures even browning on all sides. If you’re using two baking sheets, now’s the time to swap their positions in the oven for more even cooking. Bake for another 10 minutes until the coating looks golden and feels dry to the touch.

6-Sixth Step: Buffalo Sauce Coating While the cauliflower bakes, prepare your buffalo sauce by combining hot sauce, melted butter, honey, garlic powder, and paprika in a bowl. Whisk until smooth and set aside. Once the initial bake is complete, remove the baking sheets from the oven and brush each floret generously with buffalo sauce. Don’t be shy here get sauce into all the nooks and crannies.

7-Final Step: Second Bake and Serve Return the sauce-coated wings to the oven and bake for 12 to 15 minutes until the edges turn dark and crispy. Keep an eye on them during the last few minutes to prevent burning. Remove from the oven and brush with another layer of buffalo sauce for maximum flavor. Serve immediately with optional ranch or blue cheese dressing and fresh vegetable sticks like celery and carrots. For more inspiration on perfectly crispy vegetable dishes, check out sweet and spicy crispy chicken for another take on that crave-worthy crunch.