Adapted recipe from 'Playa Betty's' in New York City. I had no idea I was eating cauli and not chicki.
1 Cauliflower head
3/4 cups flour
1 tbl. garlic powder
1 tbl. chicken bouillon powder
1 tea. salt
1/2 tea. fresh cracked black pepper
1 cup milk
1/2 tea. liquid smoke
1/4 cup hot sauce
1 tea. brown sugar
1 tbl. melted butter
OPTION 2 tbl. Mae Ploy
Preheat the oven to 45-degrees and line a baking sheet with parchment paper or non-stick foil.
Cut cauliflower head in half and break off florets into half inch pieces keeping them evenly sized so they cook at the same rate.
In a large bowl mix flour, garlic powder, salt, black pepper, milk and liquid smoke. Combine until smooth. Dump the cauliflower florets into flour milk mixture and stir until completely coated.
Arrange coated florets on lined baking sheet and bake for 20 minutes, turning one halfway through baking time. Meanwhile assemble hot sauce in a small bowl.
After 20 minutes, brush well each floret with hot sauce and place back in the over for 5 minutes to set the glaze.
Serve warm with blue cheese dressing, fresh carrot and celery sticks.
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