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Vegan Buffalo Cauliflower

Servings: 4
Prep Time: 5 Min.
Cook Time: 15 Min.
Difficulty: Medium

Cauliflower florets are dipped in a light buffalo flavored batter, then baked until crispy and tossed in a buffalo and vegan butter sauce and sprinkled with chopped celery leaves.

Ingredients

  • 1/2 cup Cornstarch
  • 1/2 cup All-purpose flour
  • 1/2 tsp. Baking powder
  • 1/2 tsp. Garlic powder
  • 3/4 cup Water or Almond Milk
  • 3/4 cup Buffalo wing hot sauce, divided
  • 1 head Cauliflower, cut into medium size florets (about 4 cups)
  • 2 Tbsp. Vegan butter, melted
  • 1 Tbsp. Fresh dill, chopped, optional
  • 1 cup Cornflakes, lightly crushed
  • 1/4 cup Celery leaves, chopped
  • Vegan ranch dressing, optional

Directions

1.)

Pre-heat oven to 425 degrees. In a large bowl, whisk together cornstarch, flour, baking powder and garlic powder.  Whisk in water and 1/4 cup of buffalo sauce. 

2.)

Add cauliflower florets and fold gently until all florets are coated with batter.

3.)

Transfer battered florets to a NUCU small baking sheet. Bake for 20 minutes, turning once during cooking.

4.)

In a large bowl, combine remaining buffalo hot sauce, vegan butter, dill and cornflakes.

5.)

Remove pan from oven and transfer florets to bowl with hot sauce mixture. Toss to coat

6.)

Transfer to a serving plate and serve sprinkled with chopped celery leaves.

7.)

Note: For a gluten free version, you may substitute gluten free baking mix for flour and eliminate the cornflakes.

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