• 1 medium sized head of cauliflower
• 3/4 cup unsweetened almond milk
• 3/4 cup water
• 1 cup gluten free flour (I like to use almond or oat)
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
Buffalo Sauce -- (you can also just use hot sauce alone)
• 1 5 oz bottle of hot sauce
• 1/2 cup plant based butter
• 2 teaspoons apple cider vinegar
• 1 teaspoon soy sauce or tamari
Preheat the oven to 425 F.
Cut cauliflower head into bite sized pieces.
In a bowl, combine almond milk, water, gluten-free flour, onion powder, turmeric, garlic, paprika and salt. Whisk all ingredients together until batter is formed.
Next, line a baking sheet with parchment paper and dunk the cauliflower bite pieces into the batter. (Shake off the excess batter).
Place the battered cauliflower pieces onto the baking sheet and place the baking sheet into the oven for 15 minutes. While the cauliflower is in the oven, make the buffalo sauce.
In a small pan, add in the hot sauce, plant based butter, apple cider vinegar and soy sauce/tamari.
Heat and whisk on the stove top until the butter melts and the ingredients are well combined.
Pour the buffalo sauce into a large bowl.
Take the cauliflower bite pieces out of the oven and transfer to the buffalo sauce bowl.
Coat the cauliflower bites with the buffalo sauce and let them sit in the sauce for 5 minutes to soak up the sauce.
Next, place the sauced cauliflower pieces back onto the baking sheet and put into the oven for at least 10 more minutes. Save any additional buffalo sauce.
Take the buffalo cauliflower bites out of the oven, top with the left over buffalo sauce and enjoy!