Name: Crispy Buffalo Cauliflower Bites
Total time: 35 min
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

Ready In: 35 minutes
Makes 6 cups
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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

Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
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.
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.
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.

(51)

89 Comments

Comments (89)

(4.73 from 51 votes)

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Patty Huckabee2 years ago

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

Any flour I can use instead of brown rice flour?

Sheila H.2 years ago

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

I wonder if this can be made in an air fryer?

Ed2 years ago

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

So LOVE this! Great munchie and not so hot you cannot enjoy it.

Rena2 years ago

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

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

Merry Touch2 years ago

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

John B.2 years ago

Can eat these little guys all day!

ian h.2 years ago

It’s hard to find a vegan wing recipe that’s also crispy and this one really does the trick!

Ash Colcott2 years ago

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

JY2 years ago

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

Andrea2 years ago

Perfect for vegans and meat eaters alike.

Jennifer2 years ago

Try these with vegan hot sauce

aram2 years ago

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

Brooke Bennett2 years ago

My favorite snack!

aram2 years ago

we can’t wait to try it out!

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Crispy Buffalo Cauliflower Bites

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.

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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