Buffalo Cauliflower

Recipe

Buffalo Cauliflower

Prep time: 15 minutes

Cook time: 30 minutes

Serving size: 4-6 servings

Difficulty: Easy

Jump to recipe

This crispy, spicy buffalo cauliflower (inspired by the cult-favorite Erewhon recipe) is the perfect plant-based twist on a classic favorite. Baked and tossed in a tangy buffalo sauce, it's a crowd-pleasing snack, side, or main that's full of flavor and easy to make.

Ingredients

1 head cauliflower

¾ cup gluten free flour (1:1)

¾ cup whole wheat bread crumbs

2 tsp nutritional yeast

1 tsp oregano

1 tsp garlic powder

½ tsp cayenne pepper

¼ tsp salt

1 ¼ cup almond milk, unsweetened

1 cup buffalo sauce (Primal Kitchen Preferred)

1 tbsp ghee, melted

Fresh parsley for toppingFresh green onion for topping

Directions:

Preheat the oven to 450 F and prepare a large baking sheet with parchment paper.
Cut the cauliflower into florets and place them in a large mixing bowl.
In another bowl, stir together the flour, bread crumbs, nutritional yeast and seasonings. Add in the milk and whisk to combine.
Pour the mixture over the florets and toss to coat evenly.
Transfer the florets to the baking sheet and bake for 10 minutes.
Flip the florets and bake for an additional 10 minutes and then remove from the oven.
Meanwhile, mix together the buffalo sauce and ghee. Transfer the florets to a large bowl and pour the buffalo sauce mixture over them. Toss to coat.
Return the buffalo coated florets to the baking sheet and bake for 10 more minutes.
Top with chopped parsley and green onion. Serve with your favorite dipping sauce.