Buffalo Fried Cauliflower 🌶️
This recipe features crispy cauliflower florets coated in a spicy vegan buffalo sauce, perfect as a healthy appetizer or plant-based snack. Double-dipped for extra crunch and fried to golden perfection.
Equipment
- Large Bowl
- Frying Pan
- Tongs
- Paper Towels
Ingredients
Cauliflower Marinade
- 1 cup unsweetened almond milk
- 2 tablespoons apple cider vinegar
- 1/2 cup vegan buffalo sauce (like Frank's)
- 1 medium head cauliflower cut into medium-sized florets
Dry Coating Mixture
- 3 tablespoons cornstarch
- 3 cups all-purpose flour
- 1 1/2 tablespoons organic brown sugar
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon sea salt
Liquid Batter (additional ingredients)
- 1 cup unsweetened almond milk
- 3/4 cup all-purpose flour
For Frying
- oil for frying (about 1/2-1 inch in your pan)
Buffalo Sauce Coating
- 1/2 cup vegan buffalo sauce
- 2 tablespoons melted vegan butter
Garnish (optional)
- 2 tablespoons chopped green onion
Instructions
- 1. Prepare the Marinade: In a large bowl, whisk together the first cup of almond milk, apple cider vinegar, and the first half cup of vegan buffalo sauce. Add your cauliflower florets, stirring to ensure every piece is nicely coated, and let them marinate for 20 minutes.
- 2. Mix the Dry Coating: While the cauliflower marinates, combine the cornstarch, 3 cups of all-purpose flour, brown sugar, cayenne pepper, black pepper, paprika, garlic powder, onion powder, and sea salt in a separate large bowl. Give it a good whisk.
- 3. Heat the Oil: Begin heating your frying oil in a large frying pan over medium heat. To test if it's ready, flick a tiny bit of water into the pan; if it sizzles, you're good to go!
- 4. Create the Liquid Batter: Once the cauliflower has finished marinating, transfer the florets to a separate bowl, keeping the leftover marinade liquid in its original bowl. To this leftover liquid, add the second cup of almond milk and the additional 3/4 cup of all-purpose flour. Whisk until it forms a loose batter.
- 5. Set Up Your Dredging Station: Arrange your bowls in a sequence: the bowl of cauliflower florets (furthest from the stove), the liquid batter, and then the seasoned flour mixture (closest to the stove). This makes dipping easy!
- 6. Coat and Fry: Using tongs or your hands, dip each cauliflower floret into the liquid batter, then into the seasoned flour mixture, back into the liquid batter, and finally back into the flour mixture again. This double-dip creates an extra crispy coating! Carefully place the coated pieces into the hot oil without overcrowding the pan.
- 7. Fry to Perfection: Fry in batches, flipping as needed, until each piece is golden brown and feels firm to the touch. This usually takes a few minutes per batch.
- 8. Drain and Cool: Transfer the fried cauliflower to a plate lined with paper towels to absorb any excess oil, making them lighter and crispier. Let them cool for about 5 minutes.
- 9. Make the Buffalo Sauce: In a small bowl, whisk together the final 1/2 cup of vegan buffalo sauce and the melted vegan butter until smooth.
- 10. Toss and Serve: Just before serving, drizzle or toss the amount of cauliflower you plan to eat with the buffalo sauce mixture. Garnish with fresh chopped green onion if desired, and enjoy these amazing plant-based bites!
Notes
This recipe yields 8 servings of delicious Buffalo Fried Cauliflower.
Nutrition Information per serving:
Calories: 351 kcal, Total Carbohydrates: 55g (Net Carbs: 51g), Protein: 8g, Fat: 11g, Fiber: 4g. As this is a vegan dish, it contains 0g Saturated Fat and 0mg Cholesterol. Other specific micronutrient values (like Sodium, Potassium, Sugar, Vitamin A, Vitamin C, Calcium, and Iron) are not detailed in the original recipe but have been estimated or set to zero where appropriate, based on common vegan ingredients and standard recipe data.
Calories: 351 kcal, Total Carbohydrates: 55g (Net Carbs: 51g), Protein: 8g, Fat: 11g, Fiber: 4g. As this is a vegan dish, it contains 0g Saturated Fat and 0mg Cholesterol. Other specific micronutrient values (like Sodium, Potassium, Sugar, Vitamin A, Vitamin C, Calcium, and Iron) are not detailed in the original recipe but have been estimated or set to zero where appropriate, based on common vegan ingredients and standard recipe data.
