Description
Crispy Vegan Buffalo Cauliflower Bites You Can’t Resist
Ingredients
Scale
- 600 g Cauliflower florets (about 20 to 22 oz)
- 1 cup White rice flour (155g)
- 1/2 cup Cornstarch (64g)
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cayenne pepper (optional)
- 1/2 teaspoon Black pepper
- 1 1/4 teaspoons Kosher salt
- Nonstick cooking spray
- 2 tablespoons Frank’s red hot sauce
- 3/4 cup Plain-flavored oat or almond milk (180 mL)
- 1/4 cup Vegan butter (56g)
- 1/4 cup Frank’s red hot sauce (65g)
- 2 tablespoons Organic cane sugar
Instructions
- Preheat the oven to 425ºF (220ºC) and line two sheet pans with parchment paper.
- Whisk together the rice flour, cornstarch, onion powder, garlic powder, smoked paprika, cayenne (if using), black pepper, and salt in a large bowl.
- Add the Frank’s red hot sauce and milk, whisking until smooth and thick.
- Coat a handful of cauliflower florets in the batter, ensuring they are fully covered.
- Transfer the battered florets to the prepared sheet pans, spacing them out to avoid touching.
- Bake the florets for 20 minutes, allowing them to turn golden brown.
- Melt the vegan butter in a microwave-safe bowl and stir in the Frank’s red hot sauce and sugar until dissolved.
- Cool the buffalo sauce by transferring it to a small bowl set over a larger bowl filled with ice.
- After 20 minutes, scootch the florets together and spray lightly with cooking spray.
- Pour the cooled buffalo sauce over the florets, tossing gently to coat.
- Return to the oven and bake for an additional 15 minutes, flipping halfway through.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Vegan Buffalo Cauliflower