Ingredients
Scale
1 small cauliflower, cut into bite-sized florets
1/2 cup brown rice flour
1 tsp garlic powder
1 tsp onion powder
1.5 tsp paprika
1/2 tsp cumin
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
3/4 cup unsweetened cashew milk
1/2 cup water
1/4 cup white vinegar
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp sea salt
3 tbsp tomato paste
Dairy-free ranch dressing for serving
Instructions
- If making ranch, soak cashews and prepare sauce first. Refrigerate.
- Preheat oven to 450°F. Line a baking tray with parchment paper.
- Place cauliflower florets in a large bowl. In a separate bowl, mix flour and all batter seasonings. Add milk and water, whisk into a smooth batter.
- Pour batter over cauliflower and mix until evenly coated.
- Arrange coated cauliflower in a single layer on the tray. Bake for 20 minutes, flipping halfway.
- Meanwhile, make buffalo sauce: whisk all sauce ingredients in a saucepan. Simmer over medium heat for 3-5 minutes.
- Remove cauliflower from oven. Brush each piece generously with buffalo sauce.
- Return to oven for 10-15 more minutes, flipping once halfway.
- Serve immediately with dairy-free ranch dressing.
Notes
- For crispier results, ensure cauliflower is very dry before battering.
- Leftovers reheat best in an air fryer or oven to maintain crispness.
- Adjust cayenne to control spice level.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Vegetarian, Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 118 kcal
- Sugar: 3 g
- Sodium: 732 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg