Crispy baked vegan cauliflower buffalo bites are a great comfort food and snack. And they’re healthier than the chicken wing version. They're also a guaranteed crowd-pleaser with vegans, meat eaters and kids alike. One bowl is not enough, so double up! And don't forget the cashew sour cream!
Here’s what you need.
1 head of cauliflower
1/2 cup water
1/2 cup almond milk (or other dairy-free preferences).
3/4 cup all-purpose or gluten-free rice flour
2 tsp garlic powder
1 tsp of paprika
1/4 tsp salt
1/4 tsp ground pepper
1 cup hot sauce or sriracha sauce
1 tbsp vegan butter
Line baking sheet with parchment paper or grease with oil. Preheat your oven to 180C for 30 minutes.
Wash cauliflower well and cut head into bite-sized pieces/florets.
Mix the milk/water/flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick.
Dip the cauliflower in the batter. Shake off excess batter before placing cauliflower on the baking sheet in single layer.
Reduce oven heat to 160C. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides crispy.
In a small saucepan on low heat, melt butter and mix in hot sauce or sriracha. Remove from the heat just as it starts to melt. Stir together and set aside.
Remove cauliflower from the oven and put all the baked florets into a mixing bowl with the hot sauce and toss to coat evenly.
Bake in the oven for another 10-15 minutes or until reached desired crispness.
Serve with some cashew sour cream and sprinkle some sesame seeds. If you're trying to make it look a bit fancier serve on some silverbeet leaves, so you get your side of greens too. Yum yum !