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Buffalo Cauliflower

Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Appetizer, Vegetarian
Cuisine Vegetarian
Servings 4



  • Preheat oven to 400 degrees F.  Line a large sheet pan with parchment paper.
  • In a bowl, combine the beaten eggs and 1/2 teaspoon Old St Augustine Datil Jerk Seasoning.
  • In another bowl, combine the mozzarella cheese, panko breadcrumbs, 1 teaspoon Old St Augustine Datil Jerk Seasoning, onion and garlic powders and the parsley.
  • Coat the cauliflower with the egg mixture, allowing the excess egg to fall back into the bowl.
  • Next, coat each piece of cauliflower carefully in the breadcrumbs, trying to get the breadcrumbs to stick in between the smaller florets.
  • Place cauliflower on prepared baking sheet and bake for 15 minutes.
  • Turn cauliflower pieces over and bake another 15 minutes.
  • While the cauliflower is baking, mix the Fountain of Youth Datil Marinade, Snake Bite or  Venom Datil Pepper Hot Sauce, and the melted butter
  • Remove the cauliflower from the oven and gently toss in the hot sauce mixture, allowing excess liquid to fall back into the bowl.
  • Place cauliflower back on baking sheets and bake another 10 minutes on each side or until the florets are crispy on the outside.
  • Serve with your favorite dipping sauce.  (I like blue cheese, but my family prefers ranch.)


*Go to http://www.osagourmet.com/ to purchase the Old St Augustine products used in this recipe.
You may substitute your favorite seasoning for the Datil Jerk, worcestershire or soy sauce for the Fountain of Youth Datil Marinade and a hot sauce of your choice for the Snake Bite or Venom.  It just won’t taste the same!