I made a few modifications to Cook with Manali’s recipe based on what I had on hand. I used panko for the breadcrumbs, which gave the nuggets a light crunch, and sriracha for the hot sauce. And because I am very, very lazy, instead of putting the baked florets into a grill pan after breading them, I put them back on the baking sheet (with a fresh sheet of parchment) and popped them back in the oven for another 10 minutes. They came out golden and crisp and I didn’t have to stand over the stove or wash an extra pan. Finally, because I love the idea of Buffalo wings so much (despite the fact that I have no love for chicken wings), I served them with the original dish’s classic partner, a creamy buttermilk blue cheese dressing for dipping, but they would also be great with Manali’s Creamy Cucumber Dip or her Cilantro Mint Chutney. Along with some bread, cheese, and salumi—and a nice glass of bubbly—this will make the perfect romantic meal for me and my Valentine.