Name: Vegan Buffalo Cauliflower Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 20 to 22 oz (~600g) cauliflower florets (cut into small-medium size); Nonstick cooking spray; 1 cup (155g) white rice flour (spooned and leveled); ½ cup (64g) cornstarch; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper (optional); ½ teaspoon black pepper; 1 ¼ teaspoons kosher salt; 2 tablespoons Frank’s red hot sauce; ¾ cup (180 mL) plain-flavored oat milk (or almond milk); ¼ cup (56g) vegan butter; ¼ cup (65g) Frank’s red hot sauce; 2 tablespoons organic cane sugar

Ingredients

20 to 22 oz (~600g) cauliflower florets (small-medium size)

Nonstick cooking spray

1 cup (155g) white rice flour (spooned and leveled)

½ cup (64g) cornstarch

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional)

½ teaspoon black pepper

1 ¼ teaspoons kosher salt

2 tablespoons Frank’s red hot sauce

¾ cup (180 mL) plain-flavored oat milk or almond milk

¼ cup (56g) vegan butter

¼ cup (65g) Frank’s red hot sauce

2 tablespoons organic cane sugar

Instructions

Step 1: Arrange two racks in the oven, placing them in the bottom and top third positions. Preheat the oven to 425ºF (220ºC). Line two sheet pans with parchment paper to prevent sticking and burning.

Step 2: In a large bowl, whisk together the rice flour, cornstarch, onion powder, garlic powder, smoked paprika, cayenne pepper (if using), black pepper, and kosher salt. Add 2 tablespoons of Frank’s red hot sauce and the oat milk. Whisk until you get a smooth, thick batter, whisking out any lumps. If too stiff, add a tablespoon of water.

Step 3: Add a handful of cauliflower florets to the batter. Use a silicone spatula to toss and coat them thoroughly. Continue adding the florets in batches until all are coated, scraping the bowl to get all the batter.

Step 4: Transfer the coated florets to the prepared sheet pans, spacing them so they don’t touch. Brush any unbattered spots with leftover batter using a pastry brush or fingers.

Step 5: Bake the cauliflower on both racks for 20 minutes.

Step 6: While baking, prepare the buffalo sauce. Melt the vegan butter in a microwave-safe bowl. Stir in ¼ cup Frank’s red hot sauce and 2 tablespoons cane sugar until dissolved. Cool the sauce by placing the bowl over a larger bowl filled with ice. This prevents steaming when coating.

Step 7: After 20 minutes, remove the pans. Move the florets closer together and spray with nonstick cooking spray to help crisp and adhere sauce. Pour half the cooled buffalo sauce over each pan and gently toss using a silicone spatula. For more even coating, toss florets in a large bowl with the sauce, then spread back on the pans.

Step 8: Return pans to the oven. Bake for 15 minutes, then carefully flip the florets. Continue baking for another 10 to 15 minutes until the cauliflower is deeply browned in spots, crispy outside, and tender inside.

Step 9: Let cool for a couple of minutes before serving. Enjoy with your favorite Vegan Ranch or dipping sauce.

Tips & Variations

For extra crispiness, spray the cauliflower with nonstick spray before adding the buffalo sauce.

Use almond milk as an alternative to oat milk if preferred.

Add more cayenne pepper to the batter for extra heat.

Serve with celery sticks and vegan ranch dressing for a classic buffalo wing experience.

FAQs

Can I bake the cauliflower instead of frying it?

Yes, this recipe is designed to bake the cauliflower, which yields a crispy texture without frying. Using parchment paper and cooking spray helps prevent sticking and promotes crispiness.

How spicy is this buffalo cauliflower?

The dish has a moderate spicy kick from the Frank’s red hot sauce and optional cayenne pepper. You can adjust the heat level by adding more or less cayenne or hot sauce to suit your taste.