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For the buffalo cauliflower, pre-heat oven to 425 F degrees and spray a sheet pan with cooking spray. Combine the first 6 ingredients in a large bowl and mix well. Add the water to the bowl and whisk well, adding more water until the consistency is loose and slightly runny. Add one third of the cauliflower to the batter and coat evenly. Shake off all excess batter and place cauliflower on the greased sheet pan. Repeat with remaining cauliflower and bake for 20 minutes, or until the crust has become solid.
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Meanwhile, make the buffalo sauce by adding all the ingredients to a small pot set over medium heat. Cook for five minutes and whisk a few times so everything comes together. Check for seasoning, you will probably need to add a little more honey to balance out the spice
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For the blue cheese sauce, add all the ingredients to a bowl and mix well. Taste and adjust seasoning if necessary.
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Take cauliflower out of the oven and place in a large bowl. Pour over enough sriracha sauce to coat the cauliflower and toss to combine, adding more sauce if necessary. Place back on the sheet pan and bake for another 20-25 minutes, or until the coating is set. Remove from oven and set aside. Store the cauliflower bites in the fridge for up to 3 days, you can’t freeze them.