Low Sodium Vegan Buffalo Cauliflower

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the cauliflower

1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
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¾ cup all-purpose flour
¾ cup water
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the buffalo sauce

⅔ cup hot sauce (such as frank's redhot)
3 tbsp vegan butter
1 tsp apple cider vinegar
½ tsp garlic powder

For serving

celery sticks, for serving (optional)
vegan ranch cheese or blue cheese dressing, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 450°F (230°C). Line a large baking sheet with a wire rack and lightly spray or brush the rack with oil.
2
In a large bowl, whisk together the flour, water, garlic powder, onion powder, smoked paprika, salt, and black pepper until a smooth, thick batter forms — it should coat the back of a spoon without dripping off immediately.

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