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Vegan Buffalo Cauliflower Recipe

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Prep Time 5 minutes
Cook Time 40 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Plant-based, Vegan
Servings 4

Ingredients
  

For the Cauliflower:

  • 1 head cauliflower
  • 1/2 cup flour (I used gluten-free flour)
  • 1/4 cup tapioca flour
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 3/4 cup plant milk (I used coconut milk)

For the Buffalo Sauce:

  • 2 Tbsp melted vegan butter
  • 1/4 cup hot sauce (I used frank's hot sauce)
  • 1 tsp sweetener (I used stevia)
  • 1/4 tsp garlic powder

Optional Toppings:

  • a pinch chopped green onion (for garnish)
  • a pinch cilantro (for garnish)

Instructions
 

  • Preheat oven to 450˚F. Place parchment paper on baking sheet.
  •  Mix flour, tapioca flour, garlic powder, paprika, salt and pepper in a large bowl.
  •  Stir in plant milk until well combined, forming a thick batter.
  • Break cauliflower into bite-sized florets
  • Add florets to the batter and mix in until completely coated.
  • Once coated, place and evenly spread florets on the baking sheet.
  • Place baking sheet in oven. Leave in for 20 minutes.
  • Flip florets to the other side, halfway through.
  • While cauliflower bakes, combine melted butter, hot sauce, sweetener, and garlic powder in a small bowl. Whisk together until well-combined.
  • Brush buffalo sauce onto the cauliflower florets, then flip.
  • Bake for another 20 minutes.
  • Sprinkle some green onion and cilantro over your dish, and serve.
Keyword appetizer, buffalo cauliflower wings, cauilflower, dairy-free, snack, Vegan