diabetic Vegan Buffalo Cauliflower Recipe

Diabetic-Friendly Vegan Buffalo Cauliflower

Serves: 4

Net carbs: ~7–9 g per serving (depending on coating)

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Ingredients

Cauliflower

• 1 large head cauliflower, cut into florets
• ½ cup almond flour
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup unsweetened almond milk
• 1 tablespoon olive oil (or avocado oil spray)

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Buffalo Sauce

• ⅓ cup hot sauce (Frank’s Original or sugar-free)
• 2 tablespoons vegan butter or olive oil
• 1 teaspoon apple cider vinegar
• ½ teaspoon garlic powder
• Optional: pinch of cayenne for extra heat

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Instructions

1. Prep

• Preheat oven to 425°F (220°C)
• Line a baking sheet with parchment paper

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2. Coat the Cauliflower

1. In a bowl, whisk almond milk.
2. In another bowl, mix almond flour, nutritional yeast, and spices.
3. Dip cauliflower florets into almond milk, then coat evenly with dry mix.
4. Arrange on baking sheet in a single layer.
5. Lightly spray or drizzle with oil.

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3. Bake (First Round)

• Bake for 25 minutes, flipping halfway, until golden and crisp.

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4. Buffalo Sauce

1. Melt vegan butter over low heat.
2. Whisk in hot sauce, vinegar, garlic powder, and cayenne.
3. Remove from heat.

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5. Toss & Finish

1. Remove cauliflower from oven.
2. Toss gently in Buffalo sauce.
3. Return to oven for 10–15 minutes until sticky and crispy.