Who needs wings when you have these vegan spicy buffalo cauliflower “wings”? The cauliflower is dipped in a delicious chickpea-coconut batter and baked with organic hot sauce to make a crispy on the outside but soft on the inside appetizer that is sure to please. Serve it with dairy-free cashew dipping sauce to cool down the heat.


Cauliflower contains a variety of vitamins and minerals, and as a member of the cruciferous vegetable family, it aids the body’s natural detoxification process and provides cancer-protective benefits.

Chile Peppers contain capsaicin, a compound that has been found to support the metabolism, aid in fat burn, and even protect against certain cancers.

Here’s the recipe:

Gluten-Free Breaded Buffalo Cauliflower


GF Breaded Cauliflower

1 cup chickpea flour, ideally sprouted

1 cup unsweetened coconut milk from box, not can

16 oz. cauliflower

Buffalo Sauce

3 Tbsp. hot sauce

2 3/4 tsp. avocado oil or ghee

1/2 tsp. coconut aminos

1/2 tsp. apple cider vinegar

1/4 tsp. garlic powder

Cashew Dill Dipping Sauce

1/2 cup raw cashews soaked in filtered water at least 1 hour

2 Tbsp. extra-virgin olive oil

1 Tbsp. lemon juice

1 tsp. apple cider vinegar

1/2 tsp. dried dill

1/4 tsp. pink salt or more to taste


Preheat the oven to 400 degrees Fahrenheit.

In a medium bowl, whisk together the chickpea flour and coconut milk. Set aside to thicken for 10 minutes or so, while you chop the cauliflower into 2 inch pieces and line a large baking sheet with parchment paper.

After 10 minutes, dunk each of the pieces of cauliflower into the chickpea coconut batter to coat. If you have a flat whisk, use that, otherwise 2 forks work to lift them out and strain them off a little, before placing them on the parchment lined baking sheet. Repeat with remaining cauliflower pieces, leaving about an inch of space between the pieces on the sheet.

Bake for 30 minutes until the coating just starts to become golden brown.

Meanwhile, make the buffalo sauce. If using avocado oil, simply add all ingredients to a bowl and whisk together with a fork until well combined. If using ghee, in a small saucepan over medium heat, heat the ghee until it melts, then stir in the rest of the ingredients and cook on low heat for 2-3 minutes. Set aside.

Make the cashew dipping sauce: Combine all ingredients in a bullet blender and blend until a uniformly thick and creamy consistency forms. You can thin it out, if desired, with a little extra water or oil, 1 teaspoon at a time.

When the cauliflower comes out of the oven, use a spatula to gently release them from the parchment paper, then brush the buffalo sauce over all of the pieces to coat all the sides. Return to the oven for another 5-7 minutes for a more pillowy, dough-y crust, or 10 -15 minutes for a crispier crust.

Serve with the cashew dill dip.

Source: mariamarlowe

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