Gluten-Free Buffalo Cauliflower


Even while growing up in a meat eating household, I could never get into any type of meat on the bone. Buffalo wings intrigued me though because people were so enthusiastic about them.

I just couldn't figure out what part of a buffalo they came from.

Years later I found out there were actually made from chicken wings and the name came from the place they were invented. (duh!) I wished I could enjoy them, just without the chicken part. Finally in restaurants I came across versions made with tofu and then cauliflower. The cauliflower ones became my FAVORITE.

Turns out they are super easy to make. Here is my gluten-free version. They are perfect not only for an appetizer, but also tucked into a tortilla wrap with dressing, tomatoes and baby spinach. Yum.

The degree of heat will depend on the type of hot sauce you use, so choose according to your tastes. If you're enjoying the cauliflower by itself, don't forget to have a drink, celery and salad dressing nearby just in case!

This recipe serves four people willing to share. But I'm pretty sure I could eat it all myself if I had to. Shhh...

Gluten Free Buffalo Cauliflower

Serves 4

1 TB + 1 tsp coconut oil, divided

1 cup water

3/4 cup chickpea flour

1 1/2 tsp garlic powder

1/2 tsp smoked paprika (optional)

1 tsp baking powder

1 large cauliflower

1/4 cup Tabasco or other hot sauce of your choice

Preheat the oven to 425 degrees.

Line a baking sheet with parchment paper and then lay a cooling rack on top of the parchment. Brush or rub 1 tsp of the coconut oil on the cooling rack to prevent sticking.

In a large bowl, whisk together the water, flour, garlic, paprika and baking powder until smooth. Set aside.

Break or cut the cauliflower into bite-sized florets and add to the bowl. Use a spatula to gently stir, making sure to coat each piece with the batter.

Take a piece of the cauliflower out of the bowl, give it a quick shake and lay it on the cooling rack. Repeat until all pieces are on the rack, leaving space between each piece for even browning.

Bake the cauliflower in the oven for 20 minutes. During the last 5 minutes, put the remaining 1 TB coconut oil and the hot sauce in a small saucepan. Heat over medium heat until the coconut oil is melted.

In a stainless steel bowl, pour the hot sauce mixture over the cauliflower and gently stir to coat.

Return the cauliflower to the cooling-rack-on-the-baking-sheet bake for another 10 minutes.

Serve immediately with your favorite vegan blue cheese or ranch dressing (I like Daiya brand) and celery sticks.


Hi there! 
I’m Jennifer Haubrich, wife, mother, certified natural food chef & health coach (AADP).

 

I help smart families re-chart their path to create a delicious, healthy lifestyle by including more plant-based foods in their diet.

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