- 1 head of cauliflower cut into bite sized florets
- 11 oz Greek yogurt
- 7 tbsp fat free milk
- 1 tbsp garlic powder
- 1 tbsp. onion powder
- ½ cup all purpose flour
- 8 tbsp buffalo sauce
- ranch dressing for dipping
In a medium-sized bowl, mix together yogurt, milk, garlic powder, onion powder, and flour. The batter will be a thick slurry, but not a paste. If it is too thick, you can add 1 more tbsp of milk.
Preheat oven to 375ºF. Dip cauliflower into slurry, and use a pastry brush or your fingers to help spread it across the surface of the floret because the slurry will be too thick to drip off and spread by itself. Place onto baking sheet lined with parchment paper.
Bake 20-25 minutes until cauliflower coating starts to turn a light brown. Remove cauliflower from oven and then brush with buffalo sauce. Turn oven up to 400ºF and place cauliflower back in the oven, baking another 5 minutes until the coating begins to char. Carefully remove cauliflower from baking sheet and serve with ranch dressing.