Here’s a mouthwatering Vegan Buffalo Cauliflower recipe that is spicy, crispy, and totally addictive! It’s a great appetizer or snack and perfect for game day or parties.
Vegan Buffalo Cauliflower Recipe
Ingredients:
For the Cauliflower:
- 1 medium head of cauliflower (cut into florets)
- 1 cup flour (use chickpea or gluten-free flour for gluten-free)
- 1 cup unsweetened plant-based milk (almond, soy, or oat milk)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs (optional for extra crispiness)
For the Buffalo Sauce:
- 1/2 cup hot sauce (Frank’s RedHot is a popular choice)
- 1/4 cup vegan butter (or coconut oil)
- 1 tbsp maple syrup (for a touch of sweetness)
- 1 tbsp apple cider vinegar (optional for tanginess)
- 1/2 tsp garlic powder (optional for extra flavor)
Instructions:
- Prepare the Cauliflower:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut the cauliflower into bite-sized florets, trying to keep them uniform in size for even cooking.
- Make the Batter:
- In a medium bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. The batter should be thick enough to coat the cauliflower. If it’s too thick, add a little more milk to thin it out.
- If you like extra crispiness, stir in the breadcrumbs to the batter.
- Coat the Cauliflower:
- Dip each cauliflower floret into the batter, coating it thoroughly, and place it on the prepared baking sheet. Make sure the florets are not touching each other for optimal crispiness.
- If you want to double-coat the cauliflower, dip them again into the batter after the first coat has set.
- Bake the Cauliflower:
- Bake the battered cauliflower in the preheated oven for about 25-30 minutes, flipping halfway through, until they’re golden brown and crispy.
- Make the Buffalo Sauce:
- While the cauliflower is baking, prepare the buffalo sauce. In a small saucepan, melt the vegan butter over medium heat.
- Once melted, add the hot sauce, maple syrup, apple cider vinegar (if using), and garlic powder. Stir until everything is combined and heated through. Remove from heat.
- Coat the Cauliflower with Buffalo Sauce:
- Once the cauliflower is done baking, remove it from the oven and let it cool slightly.
- Place the cauliflower florets in a large bowl and pour the buffalo sauce over them. Toss gently to coat the florets evenly.
- Serve:
- Serve the buffalo cauliflower with vegan ranch or blue cheese dressing on the side (optional). You can also sprinkle with chopped green onions or fresh cilantro for added flavor and color.
Tips:
- Make it Extra Crispy: For an even crunchier texture, try air frying the cauliflower at 400°F (200°C) for about 15-20 minutes, shaking halfway through.
- Vegan Ranch or Blue Cheese: Pair the cauliflower with a creamy dipping sauce to balance out the heat.
- Spicy Level: Adjust the amount of hot sauce depending on your preference for spice. You can also add a bit of cayenne pepper for extra heat.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
This Vegan Buffalo Cauliflower is spicy, crispy, and so satisfying! Whether you’re serving it as an appetizer or a snack, it’s sure to impress.
