Buffalo Cauliflower
User Reviews
4.8
Buffalo Cauliflower
Description
This Buffalo Cauliflower recipe starts by preparing a batter of buckwheat flour, water, salt, garlic powder, and paprika. Cauliflower florets are tossed in this batter to ensure an even, flavorful coating. Baking at a high temperature on parchment-lined trays helps develop a crisp outer texture without sogginess. The use of two pans keeps the florets spaced for even baking.
Once baked, the cauliflower is mixed in a sauce of hot sauce, olive oil, and optionally honey or maple syrup, balancing heat and sweetness. This method allows the florets to be well-coated with the characteristic buffalo flavor. The dish serves well as a snack or party appetizer with bold flavors and satisfying textures.
The recipe includes notes suggesting substitutions for gluten-free or vegan considerations, such as alternative flours and sweeteners. The nutritional estimate provided applies per quarter batch, and adaptations for ingredient choices are mentioned.
Ingredients
Cauliflower Wings
- ¾ cup buckwheat flour (see notes)
- ¾ cup water
- 1 teaspoon salt sea salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 ½ pounds cauliflower , cut into florets
- 1 tablespoon olive oil (or melted butter)
- 1/4 cup hot sauce
- 1 tablespoon honey (or maple syrup; optional)
Instructions
- Preheat the oven to 450°F and line two rimmed baking sheets with parchment paper. (Use two half sheet pans, if possible.)
- In a large mixing bowl, combine the flour, water, garlic powder, paprika, and salt. Stir until smooth and well combined.
- Add the cauliflower florets to the bowl, and stir well. It will look like you are stirring the cauliflower in pancake batter, but keep stirring until the cauliflower is evenly coated.
- Arrange the cauliflower florets about an inch apart from each other, in a single layer. Use two pans, so the cauliflower won't crowd the pan. (Otherwise, you'll end up with softer, soggy cauliflower.) Place the two pans in the oven and bake at 450ºF for 20 minutes.
- Rinse & dry the large mixing bowl, then use it to stir together the hot sauce, olive oil, and honey (if using). When the cauliflower is done baking, transfer it to the large mixing bowl and stir well, until it's coated in the hot sauce mixture. Return the cauliflower to the lined baking sheets, and bake again until the cauliflower looks relatively dry, about 15 to 20 minutes. Watch closely at the end of the cook time, as the edges may start to burn after 15 minutes.
- Serve the baked cauliflower pieces warm, with your favorite dipping sauce, like blue cheese dressing or vegan ranch. Leftovers can be stored in an airtight container in the fridge for up to a week.
Notes
- For gluten-free options, buckwheat, chickpea, or gluten-free flour blends like Bob's Red Mill work best; avoid almond or coconut flour.
- Use maple syrup instead of honey to keep the recipe vegan and add balance to the spicy sauce.
- Nutritional info is estimated per quarter batch when using buckwheat flour, not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1035mg | 43% |
| Potassium | 683mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 93mg | 103% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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