Eosinophilic Esophagitis Friendly Easy Vegan Buffalo Cauliflower Bites
Total time45 min
Prep time15 min
Cook time30 min
4.8(15)
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 medium head cauliflower (about 2 lbs), cut into 1 ½-inch florets
- ¾ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 2 tbsp vegan butter, melted
- 1 tsp maple syrup
- ¼ tsp garlic powder
For serving
- 2 tbsp fresh parsley, chopped (optional)
- celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, and salt until a smooth, thin batter forms — it should coat the back of a spoon but still drip off easily.
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