So today I did the recipe, but with 48 heads of cauliflower. Here are the results.
1. The flour slurry is needed to hold the hot sauce. Without it the cauliflower is to slick for the sauce to stick. In a home oven the flour mixture is probably pretty easy to handle, but I was cooking it in a hearth oven in a dining hall. I found that it was difficult to achieve the same level of yummy that I would get at home. If I have to do it in that quantity again I will fry it rather than bake it. Definitely less healthy, but a better product for holding and serving.
2. The hot sauce is good. I like the kick and the soy adds a nice salty touch.
3. Best. Peanut. Sauce. Ever. I made gallons and we have put it on everything from toast to salad to noodles. There is nothing this sauce isn't good on. I'm going to try it with a jalapeno jelly on hearth-bread very, very soon.
So, a really nice recipe. Great for snacking. The heat is perfect and the peanut sauce is amazing. I'll fry it to cook in large quantities, but am happy with the baking method for home use.
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