I specialize in recipes that are enjoyed by all, no matter your eating style, so whether you follow a plant based diet or are just looking to work a few more vegetables into your diet, you’re sure to find something you love. From vegan dinners, to breakfast, lunch, meal prep, desserts, and snacks, I have a little something for everyone! So here we are again today with a new glorious vegan recipe named “Vegan Baked Buffalo Cauliflower, Gluten Free”, get in and let’s make it together:

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INGREDIENTS:

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Cauliflower:

  • 1 large head cauliflower (6 cups chopped)
  • 1/4 cup rice flour
  • 1/4 cup almond flour
  • 1/4 cup arrowroot starch/flour
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/2 cup non-dairy milk
  • 2/3 cup breadcrumbs (I used gluten free)

Sauce:

  • 1/2 cup buffalo sauce or hot sauce
  • 1/4 cup vegetable broth
  • 1/4 cup dairy free ranch plus more for dipping (see notes)

DIRECTIONS:

Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, whisk together the rice flour, almond flour, arrowroot starch, salt, garlic powder, and non-dairy milk until a batter forms. You want the batter on the thicker side, but if it seems too thick, thin it out with a bit more milk as needed.

Chop the cauliflower into florets and add to the bowl.

Mix until well coated. Toss in the breadcrumbs until well coated.

Transfer to a baking sheet lined with parchment paper. If there is any leftover batter, brush it over any pieces that need more.
Bake for 25 minutes.

Whisk together the buffalo sauce, ranch and vegetable broth. The vegetable broth is only there so the cauliflower isn’t too spicy. If you prefer more spice, just use more buffalo sauce instead of the broth.

When the cauliflower is done, let cool for a few minutes and then transfer to a bowl and coat with the buffalo sauce.

Transfer back to the baking sheet and bake for 5-10 more minutes (or more if your florets were larger) to crisp it up.

Serve immediately with ranch dip. Enjoy!

NOTES:

The almond flour can be subbed for more rice flour.
The arrowroot can be subbed for tapioca starch or corn starch.
The ranch in the buffalo sauce helps to make it thicker and creamier and helps it stick to the cauliflower better. You can easily leave it out, but it will look a bit different than the pictures show. I like to use the buffalo ranch by Sir Kensingtons. If you do not have buffalo sauce, you can use regular hot sauce instead.
To make the recipe spicier, sub the vegetable broth for more buffalo sauce.
For a low carb or keto option, you can use all almond flour and omit the rice flour, breadcrumbs and arrowroot.

NUTRITION:
Serving: 1cup
Calories: 208kcal
Carbohydrates: 28g
Protein: 6.8g
Fat: 5.5g
Fiber: 5.1g
Sugar: 5g

Credits: eatwithclarity