Instructions

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, beat the 3 eggs. Add the cauliflower florets and toss until evenly coated.
• In a separate wide bowl, combine the 1 1/4 cups finely crushed corn flake crumbs, 1 teaspoon smoked paprika, 1/4–1/2 teaspoon cayenne pepper (use to your taste), and a pinch of kosher salt and black pepper.
• Working in batches, dredge the egg-coated cauliflower through the corn flake mixture, pressing the crumbs onto each floret so they adhere. Arrange the coated florets in a single layer on the prepared baking sheet (do not overcrowd).
• Bake the cauliflower for 20–25 minutes, turning the florets once about halfway through baking (around 10–12 minutes), until golden and crisp.
• While the cauliflower bakes, whisk together 1/2 cup hot sauce, 1/3 cup melted butter or extra virgin olive oil, 1/2 teaspoon seasoned salt, and a pinch of black pepper until smooth to make the buffalo sauce.
• Remove the cauliflower from the oven. Pour the buffalo sauce over the baked florets and gently toss or stir on the baking sheet to coat evenly. Return the cauliflower to the oven and bake for an additional 5 minutes.
• Meanwhile, make the spicy tahini ranch: in a bowl combine 1/4 cup tahini, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 2 teaspoons dried chives, 2 teaspoons dried parsley, 1 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4–1/2 teaspoon cayenne (use to your taste), and a pinch of kosher salt and black pepper. Whisk to combine.
• Whisk in 1/4 to 1/2 cup water, a little at a time, until the dressing reaches your desired pourable/dippable consistency. Taste and adjust seasoning with salt and pepper if needed.
• Serve the buffalo cauliflower hot with the spicy tahini ranch on the side for dipping (and additional buffalo sauce if desired).