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Vegan Buffalo Cauliflower

Crispy battered cauliflower florets tossed in a spicy-sweet vegan buffalo sauce for a flavorful plant-based appetizer.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 servings

Ingredients

  • 1 lb cauliflower cut into florets
  • 1/2 cup yellow corn flour
  • 1/2 cup all-purpose flour or white rice flour to make gluten-free
  • 2 cup corn flakes crushed to fine, breadcrumb-like texture
  • 1 Tbsp corn starch
  • 3/4 cup dairy-free milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup Frank's Red Hot
  • 2 Tbsp dairy-free butter
  • 2 Tbsp maple syrup
  • sunflower oil for frying, amount as needed

Instructions

  • Trim and cut the cauliflower into bite-size florets.
  • Bring a large pot of water to a boil and blanch the florets for 5 minutes, then drain well and let steam-dry briefly; do not overcook.
  • Crush the corn flakes to a fine, breadcrumb-like texture using an immersion blender bowl or food processor; transfer to a shallow plate.
  • In a shallow bowl, whisk together the yellow corn flour, all-purpose or rice flour, corn starch, salt, and black pepper. Gradually pour in the dairy-free milk and whisk to a smooth batter that is pourable like pancake batter; add a teaspoon of water if it becomes too thick.
  • Dip each cauliflower floret into the wet batter, coating evenly (fingers work well), then transfer to the crushed corn flakes and press gently so the flakes adhere to the surface.
  • Heat sunflower oil in a skillet or heavy pot over medium-high heat. Test by dropping a bit of coating into the oil; it should sizzle.
  • Carefully add the coated florets to the hot oil in batches without overcrowding. Fry 3–4 minutes, turning as needed, until golden and crispy. Remove with a slotted spoon or tongs and drain on paper towels.
  • In a large pan, melt the dairy-free butter over medium heat, then add Frank's Red Hot and maple syrup and stir until fully combined and bubbling.
  • Add the fried cauliflower to the sauce and toss gently to coat each piece evenly, then serve immediately.

Equipment

  • Large Pot
  • bowl
  • immersion blender or food processor
  • skillet or heavy pot for frying
  • slotted spoon or tongs
  • Paper Towels
  • large pan

Notes

  • Use rice flour for a gluten-free batter.
  • Do not overcook cauliflower when blanching or it will be mushy.
  • Work in batches when frying to keep oil temperature steady.
  • Crush corn flakes finely for the best crisp coating.