Baked Buffalo Cauliflower


Otherwise known as how to snack like a Boss 101.

Recently while trawling the interwebs, I saw a recipe for buffalo-style cauliflower, and was immediately intrigued. I am a fan of all types of cauliflower concoctions because it’s such a versatile vegetable. I was definitely inspired after looking at a few posts on buffalo cauliflower that I decided to try my hand at the game.

As someone who hails from Buffalo, NY, I don’t take claims to ‘buffalo style’ food items lightly. Buffalo is known for its snow and its wings, but in between all of that it’s a city with one of the most thriving arts scenes in the USA, and some of the tastiest food. I’m proud to say that these cauliflower bites are every bit buffalo-y to their chicken counterpart: tangy, salty, crispy, and slight notes of buttery heat with each bite. Best of all, they’re baked so you can eat them by the dozen with a clear conscience.

The recipe below uses chickpea flour (or besan as it’s commonly referred to in North India) which forms an outer ‘skin’ on the cauliflower once baked. I think this coating is essential to the recipe as it allows the sauce to adhere better and for the cauliflower to have a tasty crispy outer shell.

For true ‘buffalo sauce’ all you need to do is mix equal parts butter/margarine with hot sauce. That’s all. Buffalo sauce is  indulgent, salty, tangy with slight heat. For those who like things spicier, you can use a spicier hot sauce, but no need to embellish with a million other ingredients. Just make sure your hot sauce has some vinegar and salt in it- that’s crucial to capture the tangy-ness of a real buffalo wing.

What I’m listening to

Goo Goo Dolls- A Boy named Goo


1 cup chickpea flour

1 tsp garlic powder

Dash of cayenne

¼ – ½ tsp salt (depending on your salt preferences)

1 ½ tsp Dijon mustard

Fresh black pepper

1 cup water

1 medium head cauliflower cut into 2 inch florets

¼ cup Earth Balance (or any other butter/margarine), melted

¼ cup Frank’s Hot Sauce (Yes. I love Franks)

What I do

Preheat the oven to 450° and grease/spray a baking tray.

Coating ingredients: mustard, cayenne, garlic powder, salt, chickpea flour
Coating ingredients: mustard, cayenne, garlic powder, salt, chickpea flour

Make your coating: Mix chickpea flour, garlic powder, cayenne, salt, mustard and some freshly ground black pepper together in a bowl. Add the water ¼ cup at a time and mix until it forms a batter that is slightly thinner than American pancake batter.

If you click on this picture in your browser, it should be the exact size of a cauliflower floret that you’re going for.

Prepare cauliflower: Cut your cauliflower into equal sized florets (this allows them to cook evenly) of about 2 inches long. If you cut them smaller or thinner they might disintegrate before they’re fully cooked. Dip the florets into the batter, and make sure they’re evenly coated.

Throw a few into the batter at a time
Throw a few into the batter at a time

Repeat until you either run out of batter or run out of florets.IMG_1302

Bake the florets in the oven for 15 minutes, turning once halfway through. While they’re baking, make your sauce by mixing the Earth Balance and Hot Sauce together.

Remove the Cauliflower from the oven and douse each piece with the hot sauce.

Lather on the sauce
Lather on the sauce
And again...
And again…
Until each piece is evenly coated!
Until each piece is evenly coated!

Once each piece is coated, flip over and coat the second side as well.

Bake in the oven for another 10 minutes.

Allow to cool for a few minutes before digging in.

I made a fast dipping sauce with some vegan mayo, caper brine and yellow pepper sauce.
I made a fast dipping sauce with some vegan mayo, caper brine and yellow pepper sauce.

Oh Yeah! Buffalo Cauliflower For the Win.