Prep Time: 10 mins | Cook Time: 30–35 mins | Serves: 3–4
🧄 Ingredients
For the batter:
- 1 cup (125g) all-purpose flour
- 1 cup (240ml) unsweetened non-dairy milk (soy, almond, oat, etc.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- Optional: 1 tbsp hot sauce (for extra heat)
For the coating:
- 1 medium head of cauliflower, cut into bite-sized florets
- 3/4 cup (180ml) Buffalo sauce (e.g., Frank’s RedHot + vegan butter)
- 2 tbsp vegan butter, melted
🔪 Instructions
1. Preheat and Prep
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper or a silicone mat.
2. Make the Batter
- In a large bowl, whisk together flour, plant milk, garlic powder, onion powder, paprika, salt, and optional hot sauce.
3. Coat the Cauliflower
- Dip each cauliflower floret into the batter, letting excess drip off.
- Place them on the prepared baking sheet, leaving space between pieces.
4. Bake – First Round
- Bake for 20–25 minutes, flipping halfway, until lightly golden and crispy.
5. Add Buffalo Sauce
- In a small bowl, mix Buffalo sauce with melted vegan butter.
- Remove cauliflower from the oven and toss gently in the sauce (or brush it on for less mess).
- Return to the baking sheet.
6. Bake – Second Round
- Bake again for 10–15 minutes, until edges are crisp and sauce is absorbed.
🧄 Optional Air Fryer Method
- Air fry battered florets at 400°F (200°C) for 15 minutes, shake, then coat in sauce and air fry another 5–7 minutes.
🍽️ Serve With:
- Vegan ranch or blue cheese dressing
- Celery and carrot sticks
- A cold drink (if you’re brave with the spice 😄)
