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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!

Courses ,
Time
Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins
Servings 2
Description

Gluten Free & Easy to Make! ⬇️
Servings ~ 2

Ingredients
    Cauliflower
  • 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)
  • Buffalo Sauce
  • 1/2 Cup Hot Sauce
  • 1/4 Cup Vegan Butter (Melted)
  • 1/2 Tbsp Cornstarch
Instructions
  1. 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.

  2. Bake

    Give the coated cauliflower florets a light oil spray for an extra crisp.
    Bake for 20 minutes, until golden and crisp.

  3. Make Buffalo Sauce

    While cauliflower bakes, mix hot sauce, vegan butter and 1/2 tbsp corn starch until smooth.

  4. 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.

  5. 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