Delicious Living
  • 1 head caulflower (4-5 cups florets)
  • 1/2 cup unsweetened non-dairy milk (almond or soy)
  • 1/2 cup water
  • 3/4 cup all-purpose flour or gluten-free rice flour
  • 2 tesapoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon non-dairy buttery spread (such as Earth Balance)
  • 1 cup Frank's red hot sauce

Cauliflower Buffalo Bites

Amy Palanjian | Delicious Living
  • Serves: 4 people

This vegan version of buffalo wings wins everyone over - meat-eaters and non! Serve them with your favorite dipping sauce or try them with our Celery Leaf Walnut Pesto.

  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.
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