Vegan Buffalo Cauliflower
This vegan buffalo cauliflower is a perfect game day appetizer. Super spicy, crispy and the best thing ever dipped in some vegan ranch!
Servings: 8
Calories: 158kcal
Ingredients
- 2 pounds Cauliflower Florets (900g)
- 1 cup Soy Milk (240ml) or other creamy non-dairy milk
- ¾ cup All Purpose Flour (93g)
- 2 Tablespoons Cornstarch
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 2 cups Panko Breadcrumbs
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 1 ½ cups Vegan Buffalo Sauce (360ml)
For Serving:
- Fresh Chives Chopped
- Vegan Ranch Dressing
Instructions
- Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- In a large bowl, add soy milk, all purpose flour, cornstarch, garlic powder, onion powder, salt and black pepper and whisk it into a batter.
- In a second bowl, add panko breadcrumbs, salt and pepper and mix together.
- Add cauliflower florets to the batter and toss the cauliflower in the batter until all the florets are coated.
- Then transfer the florets, in batches, to the breadcrumbs bowl and gently toss them in the breadcrumbs until they are coated on all sides.
- Place the coated cauliflower florets onto the prepared baking tray.
- Bake for 20 minutes.
- Remove the cauliflower from the oven and place it into a large bowl.
- Add vegan buffalo sauce and toss the cauliflower in the sauce until all the pieces are well coated.
- Transfer the cauliflower back to the parchment lined baking tray and return to the oven to bake for a final 10 minutes.
- Serve topped with a sprinkle of chopped chives and with some vegan ranch dressing to dip.
Notes
- Cauliflower florets - you can buy your cauliflower already cut into florets to save time in this recipe. Or you can cut them yourself from whole cauliflower.
- Panko breadcrumbs - work best to make this recipe really crispy. Other breadcrumbs can be used but don't tend to come out quite as crispy.
- Vegan buffalo sauce - we made our own vegan buffalo sauce with hot sauce and vegan butter. You can make your own buffalo sauce like we did, or use a ready made vegan buffalo sauce.
- Gluten-free: If you'd like to make this buffalo cauliflower gluten-free then switch the all purpose flour for a gluten-free all purpose flour blend. And make sure to use gluten-free bread crumbs and you'll be all set.
- Serving: We served this with our own homemade vegan ranch dressing. Another great option for serving is our vegan blue cheese dressing.
- Storing and reheating: Leftovers keep very well in a covered container in the fridge for 3-4 days. You can reheat them in the microwave (they do lose some crispiness though) or in the oven at 350°F until heated through. If you have an air fryer then reheating them for 10 minutes in the air fryer is a fantastic option because it crisps them all the way back up!
Nutrition
Serving: 1Serve | Calories: 158kcal | Carbohydrates: 30g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1685mg | Potassium: 445mg | Fiber: 4g | Sugar: 4g | Vitamin A: 117IU | Vitamin C: 57mg | Calcium: 100mg | Iron: 2mg