Buffalo Cauliflower (GF)
This Gluten-Free Buffalo Cauliflower is the perfect plant-based snack or appetizer. Packed with flavor, easy to make, and ready in just 50 minutes, these crispy, spicy bites are great for game day or as a main dish!
Gluten Free & Easy to Make! ⬇️
Servings ~ 2
- 1 Head Cauliflower (Cut into florets ~18 oz)
- 1 Cup Tapioca Flour
- 1/2 Cup Cornstarch
- 3/4 Cup Plant-Based Milk (Unsweetened almond or oat)
- 1 Tbsp Hot Sauce (I used Frank's Red Hot Sauce)
- 1/2 Tsp Onion Powder
- 1/2 Tsp Ground Black Pepper
- 1/4 Tsp Salt
- Oil Spray (For baking)
- Dried Basil Seasoning (Optional garnish)
- 1/2 Cup Hot Sauce
- 1/4 Cup Vegan Butter (Melted)
- 1/2 Tbsp Cornstarch
- Prepare the Cauliflower
Preheat your oven to 425°F and line a baking sheet.
Cut 1 head cauliflower into florets.
Whisk together dry ingredients: the tapioca flour, corn starch, garlic powder, smoked paprika, onion powder, salt, and black pepper.
Add in the plant based milk and 1 tbsp of hot sauce (Frank’s red hot sauce).
Dip cauliflower florets in the batter, 1/2 at a time, coat well, and place on the baking sheet. - Bake
Give the coated cauliflower florets a light oil spray for an extra crisp.
Bake for 20 minutes, until golden and crisp. - Make Buffalo Sauce
While cauliflower bakes, mix hot sauce, vegan butter and 1/2 tbsp corn starch until smooth.
- Coat & Finish
Toss baked cauliflower in the sauce and return to the baking sheet with some oil spray.
Bake for another 12-15 minutes until crispy. - Serve & Enjoy
Let cool for 5-10 mins, then optionally garnish with dry basil seasoning.
Serve with vegan ranch or your choice of dip!
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab