Vegan Buffalo Cauliflower Recipe
Food is arguably the best when enjoyed with others. (But if you’re eating alone, that’s cool too. Just means more for you.) This vegan buffalo cauliflower recipe is good for many occasions. Perfect for a “saucy” snack at home with friends, or as a dinner starter/appetizer, this buffalo cauliflower recipe serves 4 and can easily satisfy family, friends, lovers, potential lovers, ex-lovers… (Wait, NVM on ex-lovers. They don’t deserve your delicious, amazing food).
CAULIFLOWER, the leading lady of this recipe, is a nutritious and beautiful alternative to many carbs and meat. It’s packed with Vitamin C, biotin, fiber–everything to keep you healthy and glowing.
This superfood combined with a household favorite buffalo sauce is the absolute snack.. for the absolute snack. (The second snack is you, in case you didn’t catch it.)
Fact: The following vegetables all stem from the wild cabbage plant: kale, modern-day cabbage, kohlrabi, brussel sprouts, cauliflower, broccoli.
(MIND. BLOWN.)
“Cauliflower is nothing but cabbage with a college education.”
– Mark Twain.
If you haven’t already check out The Plant Based Palette shop!
Ingredients for Vegan Buffalo Cauliflower Recipe
- 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)
I try to shop at farmers market for my produce. If you don’t know where the nearest farmers market is near you, check out this LOCAL FOOD DIRECTORIES: NATIONAL FARMERS MARKET DIRECTORY.
If you’re in Austin, the mueller’s farmers market every Saturday morning usually has cauliflower on hand.
Vegan Buffalo Cauliflower Recipe
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.
