Eosinophilic Esophagitis Friendly Vegan Buffalo Cauliflower Bites
Total time45 min
Prep time15 min
Cook time30 min
4.7(10)
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
For the batter
- 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
- ¼ tsp black pepper
- 2 tbsp olive oil
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 chives, thinly sliced (optional)
- vegan ranch or blue cheese dressing, for dipping (optional)
Can be omittedblue cheese dressing
Instructions
- 1
Preheat the oven to 450°F (230°C). Set a wire rack on a large baking sheet and spray or brush the rack lightly with oil.
- 2
In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, black pepper, and olive oil until smooth and thick enough to coat the back of a spoon — the batter should cling to the florets without dripping off in sheets.
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