Sometimes when something is really great, it’s important to cut right to the chase. Especially when you’re talking about the important topic of buffalowed snacks, and even more importantly, buffaloed cauliflower.
Buffaloed cauliflower might not be the most unique idea, but I think you’ll find this is one of the best versions around. Not only do the sorghum and chickpea flours give this a whole grain, nutritious boost, but it makes these bites gluten-free, too!
I usually dip these into Spicy Celery Ranch, but they’re great straight up, too. In a pinch, you could dip these straight into a vat of Vegenaise.
Recipe: Baked Buffalo Cauliflower Recipe!
These are best served crispy from the oven, dipped into ranch dressing, or stuffed into your favorite salad wrap.
Preheat oven to 425F, and line a baking sheet with parchment. Give it a good spritz with spray oil.
In a medium bowl, whisk together the sorghum and chickpea flours, potato starch, nutritional yeast, baking powder, garlic, onion, curry and a pinch of salt and freshly ground pepper.
Add the vegan milk and whisk until a smooth batter is formed, then stir in the parsley.
Add the cauliflower and toss with your hands until each piece is covered in batter.
Arrange the cauliflower in a single layer on the prepared baking sheet. Bake for 12 minutes, then flip and bake for 8 minutes more.
While the cauliflower is baking, prepare the Buffalo sauce: in a small bowl, combine the Frank's, coconut oil, and nutritional yeast, if using.
Carefully remove the hot baking sheet from the oven and toss the cauliflower into the Buffalo sauce until completely coated.
Sprinkle with salt and freshly ground pepper, to taste. Return to the oven and bake 4 more minutes (24 minutes total).
Serve hot, or stuff into your favorite salad wrap.
Nutritional yeast acts as a great emulsifier in Buffalo sauce. Just a little makes it easy to blend the hot sauce and oil together.
Of course, you can air-fry these if you want! Be sure to shake the drawer a few times, so they don’t stick. I make a pretty great version of these with tofu, I’ll share sometime soon!
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xo Julie & Kittee