Description
This Vegan Buffalo Cauliflower recipe offers a deliciously crispy and spicy plant-based twist on a classic buffalo wing. Coated in a flavorful batter, baked to perfection, and tossed in a tangy vegan buffalo sauce, this appetizer is perfect for game day or any casual gathering. The cauliflower retains a tender bite while the outer crust provides a satisfying crunch, all without frying, making it a healthier yet indulgent treat.
Ingredients
Scale
Cauliflower and Batter
- 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)
Buffalo Sauce
- ¼ cup (56g) vegan butter
- ¼ cup (65g) Frank’s red hot sauce
- 2 tablespoons organic cane sugar
Instructions
- Preheat Oven and Prepare Pans: Arrange two racks in the oven, placing one in the bottom third and the other in the top third. Preheat the oven to 425ºF (220ºC). Line two sheet pans with parchment paper to prevent sticking and burning.
- Make the Batter: In a large bowl, whisk together 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 smooth and thick; if too stiff, add a tablespoon of water to thin.
- Coat Cauliflower: Add cauliflower florets in small batches to the batter. Use a silicone spatula to toss and coat thoroughly, ensuring all crevices are covered. Repeat until all florets are coated, scraping the bowl to get all batter.
- Arrange on Sheet Pans: Transfer the battered florets evenly spaced on the prepared pans so they do not touch. Brush any bare spots on florets with leftover batter for full coverage.
- Bake Flour-Coated Cauliflower: Place both pans in the oven and bake for 20 minutes at 425ºF (220ºC).
- Prepare Buffalo Sauce: While cauliflower bakes, melt vegan butter in a microwave-safe bowl. stir in ¼ cup Frank’s red hot sauce and 2 tablespoons cane sugar until dissolved. Place the bowl over a larger bowl filled with ice to cool the sauce to room temperature, preventing steaming when tossed with cauliflower.
- Toss Baked Cauliflower with Sauce: Remove the pans from the oven, push florets closer together and spray with nonstick cooking spray. Pour half of the cooled buffalo sauce on each pan. Gently toss florets using a silicone spatula to coat evenly. Optionally, transfer florets to a large bowl for more even coating before returning to pans.
- Final Bake and Crisping: Return pans to the oven and bake for 15 minutes. Then carefully flip each floret and bake for an additional 10 to 15 minutes until the cauliflower shows deep browning with slight charring, is crispy outside and tender inside.
- Serve: Let the cauliflower cool for a few minutes, then serve with Vegan Ranch dressing for a perfect plant-based buffalo appetizer.
Notes
- Use small to medium-sized cauliflower florets for best coating and even cooking.
- Rice flour is best spooned and leveled for accurate measurement.
- Oat milk or almond milk works well as plant-based dairy alternatives in this batter.
- Cooling the buffalo sauce before tossing prevents the cauliflower from steaming and losing crispness.
- You can adjust cayenne pepper to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Vegan buffalo cauliflower, plant-based buffalo wings, baked buffalo cauliflower, vegan appetizer, healthy buffalo wings
