Cauliflower Buffalo Bites
  • 1head caulflower4-5 cups florets
  • 1/2cup unsweetened non-dairy milkalmond or soy
  • 1/2cup water
  • 3/4cup all-purpose flour or gluten-free rice flour
  • 2tesapoons garlic powder
  • 2teaspoons onion powder
  • 1teaspoon ground cumin
  • 1teaspoon paprika
  • 1/4teaspoon sea salt
  • 1/4teaspoon ground black pepper
  • 1 tablespoon non-dairy buttery spreadsuch as Earth Balance
  • 1cup Frank’s red hot sauce
  1. Preheat oven to 450 degrees. Link a baking sheet with parchment paper. (NOTE: Do not use a silpat liner or just a greased baking sheet. The parchment is necessary to keep the batter on the florets).
  2. Cut cauliflower into florets. In a large bowl, combine milk, water, flour, garlic powder, onion powder, cumin, paprika, salt and pepper. (NOTE: If you’re using rice flour, you may need to add a little more liquid to get the batter to the right consistency. The batter should be thick enough to stick to the florets but still thin enough to drip.)
  3. Dip each floret into the mixture to coat evently. Remove excess batter by tapping the floret a couple of times again the side of the bowl.
  4. Lay coated florets on parchment lined baking sheet without overcrowding them.
  5. Bake for 25 minutes or until golden brown, flipping the florets halfway through baking time.
  6. In a small saucepan over low heat, combine the butter spread and hot sauce. Heat just until melted, stir and set aside.
  7. Remove cauliflower from oven and place in a large clean bowl. Pour hot sauce mixture over florets and toss gently until coated. Spread all the florets on the same parchment-lined baking sheet again. Return to oven and bake for another 25 minutes, flipping the florets halfway through baking time.