This recipe feeds 2-3 depending on how you serve it but we'll be honest... you should probably double it so no one feels greedy. This cauliflower has been known to disappear before everyone gets a bite.
Serve as an appetizer with a side of ranch, on top of a nice green salad or throw it in a taco.
Leftovers: If you have any extra batter we highly recommend tearing up some extra firm tofu and giving it a dunk. It cooks up perfectly next to the cauliflower.
Preheat the oven to 450°F and line a baking sheet with parchment paper.
Make a batter by combining the flour, nutritional yeast, smoked paprika, garlic powder, salt and oat milk in a mixing bowl. Add the cayenne if you like a little extra heat!
Cut the cauliflower into florets. Drop into the batter and mix until well coated.
Transfer to the parchment lined baking sheet and bake in the oven for 20 mins, tossing and rotating halfway through.
While the cauliflower is baking, make the buffalo sauce by melting the plant-based butter in a saucepan or the microwave and then mixing in the Frank's Red Hot and agave.
Once the cauliflower has baked for 20 minutes, remove from the oven and toss in the buffalo sauce until well coated.
Transfer back to the baking sheet and bake for another 20 minutes until brown and crispy 🔥
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