Who says you have to give up your favorite flavors when you go vegan? Certainly not me! 😋 Sacrifice nothing for your cravings with this recipe for Buffalo Cauliflower. It’s satisfying in all the right ways: spicy cayenne sauce, savory breading, and a crunchy texture that is like nothing else! Try this recipe tonight: it’s inexpensive and fun to make with the whole family 🌶

Buffalo Cauliflower

• 1 whole head of cauliflower
• 1 1/2 cup water
• 3/4 cup whole wheat flour
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1/2 tsp Kosher salt

For breading:
• 1 1/2 – 2 cups Panko breadcrumbs (use more if needed) – can sub with your desired gluten-free breadcrumbs

For sauce:
• 1 cup Frank’s Red Hot Sauce
• 2 Tbsp vegan butter (I use Earth Balance)
• 2 tsp agave nectar (can sub with maple syrup)

1. Preheat the oven to 425°F. Line 2 large baking sheets with foil or a reusable silicone mat. Spray with a small amount of vegetable oil. (Chef’s tip: place oven-safe cooling racks over the foil / mat for more even cooking.)

2. Wash cauliflower, trim off greens, and cut into bite-sized pieces. Set aside. (Chef’s tip: save your scraps in the freezer to make your own vegetable broth.)

3. In a large bowl, add the water, flour, garlic powder, onion powder, and salt. Whisk until well combined (add more water as needed for a smoother batter).

4. Place the panko breadcrumbs in a small, wide bowl.

5. Add the cauliflower to the batter and toss to thoroughly coat (do this in stages). Remove one piece of cauliflower at a time and gently tap off the excess batter before coating in the breadcrumbs.

6. Roll each floret in the breadcrumbs to coat, then place each floret on the baking sheets at least 1 inch apart.

7. Bake for 25 minutes. Flip them over and bake for 15-20 more minutes. (Chef’s tip: if using cooling racks, no need to flip – simply cook for 35-45 minutes until crispy.)

8. While the cauliflower pieces are baking, prepare the sauce: melt the butter, hot sauce, and agave nectar / maple syrup in a saucepan on the stove over medium heat. Stir until combined. Remove from heat and set aside.

9. Once the cauliflower florets are cooked and crispy, toss the florets with the buffalo sauce in a large bowl until throughly coated.

10. Serve immediately with celery sticks and vegan ranch (or other dressing of your choice). Enjoy!

Lots of steps but it will be worth it when this recipe comes together. 😁 Feel free to adjust the breading seasoning as you’d like – you can add more agave nectar or maple syrup for “hot honey” style or try crushed red pepper for an even spicier treat! Enjoy your meal and have a lovely day! 💚