Vegan Buffalo Cauliflower
User Reviews
4.9
68 reviews
Excellent
Vegan Buffalo Cauliflower
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Vegan Buffalo Cauliflower features cauliflower florets coated in a spicy, flavorful batter made from rice flour, cornstarch, and spices, then baked until crispy. Tossed in a vegan butter and hot sauce glaze sweetened with cane sugar, it offers a plant-based take on classic buffalo wings with a crunchy exterior and spicy, tangy finish.
Description
This Vegan Buffalo Cauliflower recipe begins with coating small to medium cauliflower florets in a thick batter of white rice flour, cornstarch, onion and garlic powder, smoked paprika, optional cayenne, black pepper, kosher salt, hot sauce, and oat or almond milk. The batter’s viscosity allows it to cling well to the cauliflower.
Florets are coated in batches and then arranged on two parchment-lined sheet pans to avoid sticking and burning. Baking at 425°F on oven racks positioned in the top and bottom thirds crisps the batter thoroughly. The results are crunchy florets with a balanced heat and subtle sweetness from the glaze, made by gently melting vegan butter with hot sauce and organic cane sugar.
These cauliflower bites can be served as appetizers or snacks with dips or on their own. Their texture offers a satisfying crispness outside with tender vegetable inside.
Notes specify using white rice flour—not sweet or brown rice flour—and suggest avoiding soy or pea milk in the batter to prevent excessive thickness. The glaze is gently heated for smooth incorporation.
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Ingredients
- 20 to 22 oz (~600g ) cauliflower cut into small-medium size (see Note 1, florets
- cooking spray nonstick
Batter
- 1 cup (155g) white rice flour spooned and leveled (see Note 2
- ½ cup (64g) cornstarch
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon black pepper
- 1 ¼ teaspoons kosher salt
- 2 tablespoons hot sauce Frank’s Red Hot Sauce brand
- ¾ cup (180 mL) oat milk or almond milk (see Note 3, plain-flavored
Buffalo Sauce
- ¼ cup (56g) vegan butter
- ¼ cup (65g) hot sauce Frank’s Red Hot Sauce brand
- 2 tablespoons organic cane sugar
For serving: Vegan Ranch Dressing
Instructions
- Arrange two racks in the oven, in the bottom and top third. Preheat to 425ºF/220ºC. Line two sheet pans with parchment paper (this is essential to prevent sticking and burning).
- Make the batter: In a large bowl, whisk together the rice flour, cornstarch, onion powder, garlic powder, paprika, cayenne (if using), pepper, and salt. Add the 2 tablespoons of hot sauce and the milk. Whisk until you have a smooth batter that is quite thick and viscous (whisk out any large lumps). If the batter feels stiff, whisk in a tablespoon of water.
- Add a handful of cauliflower florets to the batter. Use a silicone spatula to toss the florets all over, coating all the crevices as best as you can. Continue adding another handful of florets until they're all coated, scraping the bottom and sides of the bowl to get all the batter.NOTE: Don’t add all the florets at once, as it’ll be harder to coat all the nooks and crannies.
- Using the spatula, transfer the florets to the prepared sheet pans and space them out across both pans so the florets don’t touch. If any florets have unbattered spots, brush any excess batter from the bowl onto these areas using a pastry brush or your fingers.
- Transfer both pans to the oven and bake for 20 minutes.
- While the florets, make the buffalo sauce: Add the vegan butter to a small microwave safe bowl and heat in the microwave until melted. Once melted, add the ¼ cup (65g) hot sauce and sugar and stir to dissolve. See note 4. Transfer buffalo sauce to a small bowl. Set the bowl over a larger bowl filled with ice to cool down the sauce. NOTE: This last part is necessary to bring the buffalo sauce to room temp. If you toss the baked florets in hot-temperature sauce, it'll cause them to steam.
- After 20 minutes, remove the pans from the oven. Scootch the florets on each pan closely together, then spray them with cooking spray (this helps them crisp up and the sauce to adhere better).Pour the cooled buffalo sauce on top of each set of florets (use half of the sauce for each pan). Using a silicone spatula, gently toss the florets in the sauce until they're well coated. NOTE: For a more even coating, you can transfer the baked florets to a large bowl, then pour the buffalo sauce on top and coat well. Then transfer the florets back to the lined pans and spread out. It takes a few extra minutes but you get more sauce on each floret / less sauce on the sheet pan.
- Return the pans to the oven for 15 minutes. Flip the florets (I use my fingers because it’s easier, but be careful!). Bake for 10 to 15 more minutes, or until the cauliflower is deeply brown in some spots (some charring is good) a bit crispy on the outside, and tender when pierced with a fork.
- Let cool for a couple minutes, then serve with Vegan Ranch.
Notes
- Use white rice flour (spooned and leveled) rather than sweet or brown rice flour to achieve the correct batter texture.
- Do not use soy or pea milk in the batter, as their proteins can thicken it too much.
- Arrange cauliflower on parchment-lined sheet pans to prevent sticking and burning during baking.
- Gently heat vegan butter, hot sauce, and sugar in a small saucepan to create a smooth buffalo sauce.
- This recipe uses florets from a medium-large cauliflower head weighing about 2 pounds (900g).
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
688mg
(29%)
Potassium
254mg
(5%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
437IU
(9%)
Vitamin C
34mg
(38%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6to 8 as an appetizer
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 688mg | 29% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 34mg | 38% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
68 reviews
Excellent
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