Buffalo Cauliflower
This recipe is vegan, and can be made gluten-free by substituting the wheat flour for chickpea flour, which is easy to prepare and delicious. It is perfect as a snack on its own, a shared appetizer, on top of pizza, in tacos, and paired with other veggies and rice.
Ingredients
- 1 tbsp paprika
- 1.5 tbsp nutritional yeast
- ¾ tbsp ground cumin
- 1 tsp garlic powder
- 3 cup flour divided
- Water
- 1 cup Buffalo Sauce
- Cauliflower
Instructions
- Preheat oven to 425°F (220℃)
- Create a wet batter by mixing 1 1/2 c flour and add water until you achieve a pancake-like consistency. (Slightly more runny than thick but thick enough to stick to the cauliflower).
- Create the dry mix by mixing 1 1/2 c flour, nutritional yeast and spices.
- Take about 10 florets (if larger, 8 florets) from the cauliflower head and wash thoroughly.
- Dip each piece in the wet batter, coat completely in the dry batter and lay each piece on a flat tray. To avoid sticking, you can add foil or use a nonstick spray on your tray.
- Place the tray in the preheated oven and bake.
- After half an hour, take the tray out and let the florets cool down for a few minutes.
- You can place the florets in a bowl at this point, add 1 cup of buffalo sauce and toss before placing bake into the oven for another ten minutes.
- Take out the oven, let cool down and enjoy!
Notes
Tried this recipe?Let us know how it was!
At Let's Go Vegan, trust is paramount. As an independent Australian publication, we're committed to delivering genuine, unbiased information about veganism in Australia and abroad. With deep roots in the local vegan community, our team ensures accuracy and reliability in every article, empowering readers on their journey toward a compassionate lifestyle. Unless specified, we are not paid for our opinions, ensuring our content remains authentic and free from external influence.
Free Beginners Guide to Going Vegan!
Download nowRelated Articles
