This buffalo cauliflower recipe is my go-to and has never failed me! After going vegan, I always crave spicy foods, and this buffalo recipe really satisfies my cravings.

Serves: 2-3 people

Prep Time: 15 minutes

Cook Time: 25 minutes

 

Ingredients:

• 1/2 head Cauliflower
• 1/2 cup flour
• 1/2 cup Almond milk
• 1 tsp Garlic powder
• 1 tsp Onion powder
• Salt and pepper to taste
• 1/2 cup Panko bread crumbs
• 1/2 cup Buffalo sauce (I use Frank’s Redhot Original wing sauce)
• 2 tbsp Earth Balance Butter (or substitute olive oil)

1. Preheat the oven to 450 degrees. Cut the cauliflower into bite sized pieces and set aside.
2. In a medium-sized bowl, combine the almond milk, flour, and spices.
3. To make it easier, I add all of the cauliflower into the bowl and mix them around to have them all easily coated.
4. Add the Panko to a separate, small bowl. Using a fork, lift out each cauliflower piece one by one, let any excess batter drip off. Coat each cauliflower bite in Panko and place them on a foil lined pan. Bake for 15 minutes.
5. Melt the buffalo sauce and butter on the stove. Remove from the stove and toss in buffalo sauce gently. Place the cauliflower back on the pan and bake for additional 5-10 minutes or until crisp.

Pairs nicely with my baked potato wedges recipe as well as my vegan ranch!