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Vegan Buffalo Cauliflower

Servings: 4
Prep Time: 5 Min.
Cook Time: 15 Min.
Difficulty: Medium

Cauliflower florets are dipped in a light buffalo flavored batter, then baked until crispy and tossed in a buffalo and vegan butter sauce and sprinkled with chopped celery leaves.


  • 1/2 cup Cornstarch
  • 1/2 cup All-purpose flour
  • 1/2 tsp. Baking powder
  • 1/2 tsp. Garlic powder
  • 3/4 cup Water or Almond Milk
  • 3/4 cup Buffalo wing hot sauce, divided
  • 1 head Cauliflower, cut into medium size florets (about 4 cups)
  • 2 Tbsp. Vegan butter, melted
  • 1 Tbsp. Fresh dill, chopped, optional
  • 1 cup Cornflakes, lightly crushed
  • 1/4 cup Celery leaves, chopped
  • Vegan ranch dressing, optional



Pre-heat oven to 425 degrees. In a large bowl, whisk together cornstarch, flour, baking powder and garlic powder.  Whisk in water and 1/4 cup of buffalo sauce. 


Add cauliflower florets and fold gently until all florets are coated with batter.


Transfer battered florets to a NUCU small baking sheet. Bake for 20 minutes, turning once during cooking.


In a large bowl, combine remaining buffalo hot sauce, vegan butter, dill and cornflakes.


Remove pan from oven and transfer florets to bowl with hot sauce mixture. Toss to coat


Transfer to a serving plate and serve sprinkled with chopped celery leaves.


Note: For a gluten free version, you may substitute gluten free baking mix for flour and eliminate the cornflakes.


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