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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

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 (76)

(4.75 from 44 votes)
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Channy3 months ago
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Batter was way too thick and tasted bland and odd. Cauliflower would have tasted much better without it.

Marcia3 months ago
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I’m also one of the few that the batter came out way too thick. I kept adding water and adding water and it still was so thick that my Ninja couldn’t mix it. I ended up mixing it by hand and then it took me literally an hour trying to coat each piece of cauliflower, because it was so thick that it wouldn’t even coat the cauliflower. It was just a slab of half dry mud in the bowl and no matter how much I mixed it, it would just be on in clumps, which half of the cauliflower not having any at all. Nothing like the picture. So I coated each cauliflower piece by piece and as it was okay, it did not work out well for me with all the work I put into it. I would REALLY like to be able to figure this recipe out. If someone can give me some advice, that would be great. I used the recipe offered to a tee, so what can I do differently to get the cauliflower in the picture? Also, I cannot eat gluten, so no wheat flower.

Nathan1 month ago
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Hi,

I added about 1 and a bit cups of water overall and turned out good.

Eve4 months ago
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It’s a delicious way to get some healthy cauliflower in yourself!

Julia5 months ago
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I made these using whole wheat flour (didn’t have anything else) with the spices and additional water, as I had no barbeque or hot sauce. The batter was thin enough and covered all pieces very well. I did them at 400F for about 10 min in my air fryer, then turned them all and did another 5 or 8 min, depending on sizes. I used tin foil on the air fryer pan. Perhaps they might have been crispier had I skipped the tin foil, or used strips instead of a big piece, but I didn’t want the batter dripping down through the pan holes. Even so, they were very tasty and well cooked. I’ll do these again, experimenting a bit more. I think chickpea flour would help make them crispier as it’s not as heavy as whole wheat flour. I didn’t bother with dip.

Emily6 months ago
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This recipe turned out perfectly. Crispy, flavorful, buffalo cauli-bites! I did sub millet flour for the rice flour, as that’s what I had on hand, otherwise followed directions as written.

Nicole6 months ago
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I used a mixture of broccoli and cauliflower and they were both delicious!

Kjellaug Thornhom6 months ago
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Love this recipe!

Clarissa McCombs6 months ago
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User error made the coating thick and they did not get super crispy. However super easy and it fooled the toddlers they thought it was chicken lol.

Kenn9 months ago
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Excellent recipe! Had these last night for the first time and they were delicious. The batter stuck to the cauliflower perfectly. I used vegetable stock rather than water and it added extra flavor to the batter. I also added a little more liquid to the batter as it was very thick as directed. I cooked them a little longer than the recipe called for to get the right crispness.
Rather than drizzle the sauce over the entire meal, we just added whatever sauce we wanted at the table over individual portions. I like spicy and my partner doesn’t! lol

Monica Sundström10 months ago
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Sounds sooo good but I would love it If you could put the measurements and temperature in the Metric system as well as in Centigrades.
I am absolutely certain that there are quite a lot of us here that are not American….

JJ3 months ago
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I’m in the US, when I want to use a recipe that’s in metric, I do a quick Google search for a conversion calculator and I’m cooking in no time!

Grace Aguilar10 months ago
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Can this be done in an air fryer?

Joe10 months ago
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Can one use an air fryer for this?

Donna Buggs10 months ago
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None for now

CK10 months ago
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I made this up wanting something spicy hot and this did not disappoint. I used chickpea flour, I ground up myself, used spices I like and whatever hotsauce we had in the cabinet. It was really easy to coat the cauliflower with the batter. I used the air fryer and kept adding minutes beyond the recommended, until they were the crispness I wanted. They were delish. Hit the spot. I had no sides or other condiments, just the “wings” and it was a meal

Michele10 months ago
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I used chickpea flour with some wheat flour in place of the almond (nut allergy) and the cauliflower coated nicely and crisped up in the oven. Nice to feel like I’m having wings which I’ve missed! They only took 15 mins in my convection oven. Definitely becoming a staple here!

Melissa Leslie11 months ago
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I don’t care for spicy. Any ideas how to do this one with bbq? New to FOK – appreciate all info.

Melissa Leslie11 months ago
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I don’t like spicy. Is there a bbq flavor I can use? New to FOK – thanks for the help.

Nat10 months ago
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Use any bbq sauce you like.

Amy Taylor-Brill10 months ago
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The Date Lady makes BBQ sauce that is totally compliant, and very yummy.

Deborah Treijs11 months ago
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Really loved this recipe, I used chickpea flour and it was tasty and crisped up nicely but next time will try rice flour to see the difference. I tried it with zucchini too which was also really good. This was really a treat. Thank you!

Emily Del Real11 months ago
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I replaced the rice and almond flour with whole wheat flour. Other than that, I made the recipe as written. It turned out great – tender crisp cauliflower and just the right amount of Frank’s hot sauce.

Jackie Spano1 year ago
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Thanks for this recipe! Is Frank’s Hot Sauce high in sodium? I would’ve thought it’d be much too high

Nathan1 month ago
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If tanks does not have sodium as far I know.

Lee1 year ago
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I followed the recipe precisely.
The batter was *way* too thick.
I thinned it for the next batch.
It was still way too thick.
In my mind, a batter is best when it thinly coats.
I will not be making this again. It was very disappointing

cheryl8 months ago
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Its supposed to thick it comes out like crispy fried chicken z

Colleen10 months ago
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I agree it didn’t blend AT ALL . Had to add water and bbq to try to get the right creamy texture. Tasted funny. Did not have the flavor I was expecting following the denominations exactly. Maybe I’d do without the tomato paste next time-too bland

Malak11 months ago
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Thanks for your input. Im about to try recipe for first time. I don’t have brown or almond flour so will be using regular flour and will adjust amount based on your comment.

Eileen1 year ago
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I cooked these with my convection oven setting in my regular oven. Took 15 minutes and were cooked perfectly. Nicely crisped. I made sure the cauliflower were dry before adding the coating, no problem with it not sticking. Family liked them, but not the spinach dip.

Marilyn C1 year ago
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Made this and it is good.
However, be aware that the bottoms of the cauliflower might burn. After my first batch, I tried foil instead of parchment paper and avoided coating the bottom of the florets. Same burnt bottom result. I used the second from the bottom rack hoping it would have good results-but no.
I scraped off the bottom of the florets. Very black. Maybe due to such high heat.
It also did not crisp up as shown in the photo, but, once again, this is a good recipe.

Jane Hubbard1 year ago
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Is it possible to substitute something for the brown rice flour? I have a rice allergy

Elizabeth Barnes1 year ago
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Sharon, why are you here?

Katniss1 year ago
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I echo DLP here. Sharon, there’s no need to leave cutting remarks at a person who developed and shared a recipe, just because you don’t keep those ingredients around. Like many who must avoid gluten, I have them, and I appreciate that the recipe is gluten-free without making substitutions. Those two flours also probably increase nutritional value, compared to wheat.

JC1 year ago
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HELP !! We have a nut and bean allergy in the family.. Please advise what I can use instead. Many thanks. The recipe looks incredible !

DLP1 year ago
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No reason to personally attack someone who makes different choices in the kitchen. And what makes it a personal attack is “I never use Darshana Thacker’s recipes.” Next time, if you must make a critical comment, say “This can made with such and such flour if you don’t want to use almond and brown rice flour.” As your comments stands now, you have added no value to the conversation.

Dana1 year ago
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Very yummy. I am trying an Asian version tonight. Serving over rice with an Asian sauce. Sprinkle with green onions and sesame seeds.

Ninni Mattoo1 year ago
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Hi, I have made with chickpea flour, superb results and added tsp ginger garlic paste, thyme powder and salt pepper, after I made them, I sprinkled chat masala one it. Very delicious.
I did half cook steam them in micro before applying the batter.
This can be done in air fryer.

Helena1 year ago
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The cauliflower didn’t end up becoming crispy and the coating didn’t taste like anything.

Maybe I made an error converting cups into grams?!

Lsdd1 year ago
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Chick pea flour works well as a coating! The consistency should be like a thick-ish pancake batter and you can add water as needed to reach a consistency that suits you. Bakes super well on parchment.

Tracy1 year ago
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Did you use only chick pea flour (which I have!) or a combo as the recipe has?

Dana1 year ago
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How do you get the coating to stick to the cauliflower? I followed the recipe and the coating would not stick at all.

Lsdd1 year ago
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Hi Dana,

Try chick pea flour! All you need is water …nice “pakora” like covering but baked not fried.

Kim1 year ago
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Haters will always be haters, even on a recipe page. ‍♀️

Amy1 year ago
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Hardly exotic, I get mine from the bulk bins at winco or bobs red mill bags in the baking isle of every grocery store.

Elizabeth Wilbur1 year ago
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This was so crispy and delicious! I wanna try this method on other veggies. I think zucchini, green beans and broccoli could all be yummy like this.

I used my coffee/spice grinder to make the rice and almond flour. My ‘flour’ was a bit grainy but I think it made my bites even crunchier. Great recipe as written.

James1 year ago
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Hmmm

Jennifer1 year ago
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Is this recipe trying to be gluten-free? Wouldn’t whole wheat flour work instead of rice and almond flours?

Shirley1 year 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!

Snow1 year ago
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Does anyone know what to substitute the almond flour with if we have a nut allergy?

Mark1 year ago
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Scroll up. One user substituted gram (chick pea) flour.

Kathi MacNaughton1 year ago
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These are delicious!

LISA Torres1 year ago
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garbanzo bean flour
oat flour

Jenn1 year 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 Larkins1 year ago
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What is brown rice flour? I can’t find it.

Ninni1 year ago
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Hey, just grind brown rice into powder, great authentic home made brown rice powder. I made them at home, easy.

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

Debbie Johnson2 years 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 Huckabee2 years 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.

Mary2 years ago
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Any flour I can use instead of brown rice flour?

Sheila H.2 years 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 Kennard2 years ago
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I wonder if this can be made in an air fryer?

Ed2 years 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 Limbrunner2 years ago
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So LOVE this! Great munchie and not so hot you cannot enjoy it.

Rena2 years 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!

Emmy2 years ago
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I can’t eat cauliflower any other kind of way! Super yummy

Merry Touch2 years ago
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Highly recommend trying this without the dip and serving it over rice. So good!

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Crispy Vegan Buffalo Cauliflower Bites

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 Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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