Vegan Crispy Buffalo Cauliflower
Crispy, crunchy and spicy coated cauliflower that is so delicious and satisfying you won’t even realize it is BAKED not fried!
Ingredients
Crust Coating
- 1 cup almond milk or your favorite non-dairy milk
- 1 cup flour I used white whole wheat flour but gluten-free flour could be used
- 1 tsp garlic powder
- 1 tbsp oil
- salt & pepper to taste
- ½ tsp cayenne pepper can omit for less heat
- ¼ cup vegan buffalo sauce can omit for less heat
- 1 cup panko bread crumbs regular or gluten-free
- 1 head cauliflower cut into bite-size pieces
Sauce Ingredients
- 1 cup vegan buffalo sauce
- ½ cup vegan butter
Instructions
- Preheat oven to 450 °F. Line baking pan with foil, lightly spray with oil, set aside.1 tbsp oil
- Combine almond milk, flour, garlic powder, oil, s&p to taste. (For a spicier version add cayenne and buffalo sauce.) Whisk until thoroughly combined. Set aside.1 cup almond milk, 1 cup flour, 1 tsp garlic powder, salt & pepper to taste, ½ tsp cayenne pepper, ¼ cup vegan buffalo sauce
- Dip cauliflower into batter, shake off excess and roll in panko crumbs then place onto prepared baking pan. Bake 15 minutes.1 head cauliflower, 1 cup panko bread crumbs
- Meanwhile, place vegan butter and buffalo sauce in small saucepan and heat until vegan butter is melted, stir to combine.1 cup vegan buffalo sauce, ½ cup vegan butter
- When the cauliflower is done, remove from the oven and place in a bowl. Add some of the buffalo sauce mixture and toss to evenly coat. Return coated pieces to the baking pan and bake for another 10 minutes or until crisp.
- Serve with extra buffalo sauce and your favorite vegan ranch.
Notes
This was adapted from a recipe shared at Eat Drink Shrink. Check out more amazing recipes there!