Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

Scale

1 large head of cauliflower (about 2-2.5 lbs)
1 cup all-purpose flour
1 cup unsweetened almond milk (or any milk of choice)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 ½ cups Panko breadcrumbs
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce)
3 tablespoons melted unsalted butter (or vegan butter)
1 tablespoon honey or maple syrup (optional)
1/2 teaspoon garlic powder (for the sauce)

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Preheat your oven to 450°F and line a baking sheet with parchment or a lightly oiled rack.
Cut the cauliflower into bite-sized florets and pat them dry.
Whisk the flour, almond milk, garlic powder, onion powder, smoked paprika, salt, and pepper into a batter.
Dredge each floret in the batter, then coat with panko breadcrumbs.
Arrange coated florets on the prepared baking sheet and bake for 20 minutes.
While they bake, mix the hot sauce, melted butter, optional honey or maple syrup, and garlic powder in a bowl.
Toss the florets in the buffalo sauce, return them to the baking sheet, and bake for an additional 8–10 minutes.
Let cool slightly and serve immediately with your favorite dip.

Ensure florets are dry before battering for a crispy coating. For extra crunch, broil briefly at the end.