— Mathew Virgen

So, um, you know where I talked about it before, I bake 'em off at three 50 degrees. Um, you know, and I do it for about 20 minutes. That's gonna make a pretty soft cauliflower. If you do it for less, you're still gonna have some of that crunch to it, so you can still get that, um, kind of crunch to it. One of the tricks that I've actually used before too is blanching the cauliflower. So if you just bring water to a boil roll, put salt in it. You don't have to do the salt if you don't want to, but I'll blanch it just before becoming, um, you know, just before becoming soft. So I still have a little bit of crunch and a fork will go through it, but not all the way through it. And then you actually do your breading on the outside. Uh, the trick to that is getting your breading to be able to stick and cook at the same time too, right? Because you want that to kind of crunch to it. Um, like when you're getting these commercially cauliflower, most people are deep frying them. They're not actually baking them, which is I'm doing, and I'm just doing it for health reasons, so I'm not using a ton of oil on it. So try experimenting with that a little bit. Either a, try to, uh, cook it for less time, um, with the, you know, um, in the oven, uh, uh, at the same temperature, but just not as 20 minutes. Maybe try it at 10, see how the, the, uh, texture looks. Or the other thing is to par boil them to borrow, to boil. Um, it still have a nice crunch to it and then put your breading on it, bake it for a little bit, and then put your hot sauce on the outside as well too. Um, but yeah, it's definitely an art to be able to make that happen, so it's not squishy. I I have horrible luck with holding them over for a long time. Um, and not getting, you know, squishy, uh, air fryers actually work really, really well for it as well too. So if you have an air fryer, that actually looks really well too.