Vegan Buffalo Cauliflower
Vegan Buffalo Cauliflower are like cauliflower "wings" that you can dip and devour. No matter how you serve them up, they will get devoured!
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Servings: servings
Ingredients
- ½ cup flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup almond milk plain
- 1 head cauliflower chopped into florets
- ½ cup hot sauce such as Frank’s Buffalo Sauce
- 1 tablespoon canola oil or your oil of choice
- 1 tablespoon maple syrup or agave syrup
Instructions
- Preheat the oven to 425°F, and line a baking sheet with parchment paper.
- In a large bowl, stir together the flour, garlic powder, salt, and paprika until combined.
- Whisk in the almond milk until the batter is smooth.
- Then add the cauliflower florets and toss in the batter until they are evenly coated.
- Spread cauliflower out on the prepared baking sheet and bake for 20 minutes or until fork tender, gently stirring halfway through.
- While cauliflower is cooking, mix together the hot sauce, oil, and maple syrup in a small bowl. Set aside.
- Once cauliflower is cooked, transfer it to a large mixing bowl and toss with the prepared hot sauce
- Use a slotted spoon to transfer the cauliflower back to the baking sheet and return to the oven for 2–3 minutes or until sauce is bubbling. Serve hot.
Nutrition (Estimate per Serving)
Calories: 148kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1169mgPotassium: 511mgFiber: 4gSugar: 6gVitamin A: 68IUVitamin C: 93mgCalcium: 80mgIron: 2mg
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