Vegan Recipes

Vegan Buffalo Cauliflower Recipe

Vegan Buffalo Cauliflower Recipe


  • 1 large head of cauliflower, cut into bite-sized florets
  • 1 cup all-purpose flour (or gluten-free flour for a GF version)
  • 1 cup unsweetened almond milk (or any other plant-based milk)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup buffalo hot sauce (use a vegan brand)
  • 2 tablespoons vegan butter, melted
  • 2 tablespoons olive oil or cooking spray
  • Instructions:
  • Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
  • In a large mixing bowl, combine the all-purpose flour, unsweetened almond milk, garlic powder, onion powder, paprika, salt, and black pepper. Whisk the ingredients together until you have a smooth and thick batter.
  • Dip each cauliflower floret into the batter, ensuring it is fully coated.
  • Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes to allow the sauce to soak into the cauliflower.
  • Remove the vegan buffalo cauliflower from the oven and let it cool for a few minutes.
  • Nutrition Facts per Serving (approximate values):
  • Calories: 216
  • Total Fat: 13g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 1710mg
  • Total Carbohydrate: 22g
  • Dietary Fiber: 5g
  • Sugars: 3g
  • Protein: 5g
  • Place the coated cauliflower florets onto the prepared baking sheet in a single layer, making sure they don’t touch each other.
  • Bake the cauliflower in the preheated oven for 20-25 minutes or until the florets are golden and crispy. You can flip the florets halfway through the baking time for even browning.
  • While the cauliflower is baking, prepare the buffalo sauce. In a separate bowl, mix the buffalo hot sauce with the melted vegan butter until well combined.
  • Once the cauliflower is done baking, transfer the florets to a large mixing bowl.
  • Pour the buffalo sauce mixture over the baked cauliflower and toss gently until each floret is evenly coated with the spicy sauce.

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