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It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so I am pleased that it has turned out to be a very simple recipe. You will not need to add salt as the sauces have enough salt to season them. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute

Crispy Vegan Buffalo Cauliflower Bites

Ingredients

  • ⅔ cup brown rice flour
  • 2 tablespoons almond flour
  • 1 tablespoon tomato paste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried parsley
  • 1 head cauliflower, cut into 2-inch florets
  • ⅓ cup Frank’s hot sauce or barbecue sauce
  • Spinach Ranch Dip

Instructions

  1. Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
  2. Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.
  3. Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.
  4. Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.

Comments (27)

(5 from 25 votes)
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Shirley3 days ago
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I didn’t have brown rice flour, so I used chickpea flour and it was delicious. Thanks for the recipe!

Sharon4 days ago
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I never use Darshana Thacker’s recipes. Two kinds of exotic flours? Get real.

Snow2 weeks ago
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Does anyone know what to substitute the almond flour with if we have a nut allergy?

Kathi MacNaughton4 weeks ago
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These are delicious!

LISA Torres3 days ago
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garbanzo bean flour
oat flour

Jenn1 month ago
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Made this and my family (who doesn’t like cauliflower) loves it! Instead of Frank’s (which we use and also love), there is an even better buffalo sauce that everyone in my household raves about. It’s Primal Kitchen Buffalo Sauce made from cashews! Also, TIP: Make this by a few batchfuls at a time if you can…while this doesn’t keep well in the fridge because it will get soggy the next day, pop them in the air fryer!!! It makes these SO CRISPY – crispier than right out of the oven. So much so that I’ve started including time in making dinner to pull them out of the oven and finish them in the air fryer to get them crispiest! Seriously, leftovers are just as great. I’ve not tried freezing them to use this way, but I imagine they’d turn out like Chicken Tenders my kids pull out of the freezer and cook in the air fryer…you will NOT be disappointed! Happy eating!

Danielle Canise Larkins2 months ago
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What is brown rice flour? I can’t find it.

Lauri Payne1 month ago
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I find it on the baking aisle usually Bob’s Red Mill.

Debbie Johnson2 months ago
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Delicious!!! I did a heaping teaspoon of smoked paprika instead of 2 teaspoons. A little spicy but loved the dish. Will make again and only use a 1/4 cup of Frank’s hot sauce.

Patty Huckabee3 months ago
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Yum & Crunch!! Just now made. Didn’t have parsley, but it was great. Added sriracha into our vegan ranch and WOOEEE GOOD!! Our 14 yr old daughter asked for me to make it for her to take to her youth conference at church, since there are only SAD food there. Think I might add more seasoning into the batter next time.

Mary3 months ago
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Any flour I can use instead of brown rice flour?

Sheila H.2 months ago
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I have made this using chickpea flour and also made using 1/3 white flour & 1/3 cornmeal stirred together they are both amazing!

Ellie Kennard3 months ago
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I wonder if this can be made in an air fryer?

Ed3 months ago
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Yes, so we love this recipe and make it all the time with a side of wfpb ranch dressing, carrot and celery.
We also make it into a delicious pasta dish… the cauliflower bites, ranch dressing and chopped up carrots and celery all mixed in with a multi grain pasta and it makes a fantastic dinner.

Christine L Limbrunner3 months ago
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So LOVE this! Great munchie and not so hot you cannot enjoy it.

Rena3 months ago
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So easy to make and really impressed with the result despite no oil or frying! Will be making them again for sure!

Emmy3 months ago
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I can’t eat cauliflower any other kind of way! Super yummy

Merry Touch3 months ago
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Highly recommend trying this without the dip and serving it over rice. So good!

John B.3 months ago
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Can eat these little guys all day!

ian h.3 months ago
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It’s hard to find a vegan wing recipe that’s also crispy and this one really does the trick!

Ash Colcott3 months ago
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Absolutely loving anything cauliflower right now! this is definitely up there as one of my favorites!

JY3 months ago
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YUM!! This was so delicious and definitely make it with the sauce!

Andrea3 months ago
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Perfect for vegans and meat eaters alike.

Jennifer3 months ago
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Try these with vegan hot sauce

aram3 months ago
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Oh my, we are gonna make this one – looks delicious!

Brooke Bennett3 months ago
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My favorite snack!

aram3 months ago
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we can’t wait to try it out!

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Crispy Buffalo Cauliflower Bites

description

Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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