Healthy Recipes | Crispy Buffalo Cauliflower

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Cauliflower florets coated in a crispy spiced crust, served with hot buffalo sauce and a side of Vegan Blue Cheese Dip? Oh, hi there good lookin’. I know exactly what you got cookin’, and I like it, I like it a lot.

There is just something about eating with your hands, sauciness dripping down your arm, flavour punching bar food deliciousness that I just need every now and then. The need is real.

Then this happened. And by this, I mean Crispy Buffalo Cauliflower. Now I’ve had cauliflower bites in various different ways, and they are delicious, but these crispy buffalo cauliflower bites just went from delicious all the way up to why am I not eating these every day, good. Yeah, I know, it makes me really excited too.

In this buffalo cauliflower recipe, I added slightly less butter, one tablespoon of olive oil, some lemon juice, and garlic powder. Feel free to play around with the ratio until you find what works best for you.

Crispy Buffalo Cauliflower

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Calories: 266 kcal

Ingredients

Bowl 1:
  • 1/2 cup all-purpose flour (or all-purpose gluten-free flour blend)

Bowl 2:
  • 3/4 cup warm water
  • 2 tablespoons ground chia or ground flax

Bowl 3:
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups corn flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

For the rest:
  • 1/2 cup franks red hot (or other similar hot sauce)
  • 3 tablespoons vegan butter, melted
  • 1 small head of cauliflower, cut into florets

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Instructions:

  1. First, Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
  2. Second, Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
  3. Next, Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren't touching. Repeat with all of the florets until you have used up all of your ingredients.
  4. Bake 20 to 25 minutes, until golden brown and crusty, and the cauliflower is tender all the way through. You can test doneness by piercing a floret with a knife to see if it's tender all the way through
  5. To make the buffalo sauce, simply mix the melted vegan butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go.




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