Eosinophilic Esophagitis Friendly Vegan Buffalo Cauliflower
Total time50 min
Prep time15 min
Cook time35 min
4.9(15)
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Learn more →Ingredients
4 servings
For the cauliflower
- 1 large 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
- 1 tsp smoked paprika
- ½ tsp salt
- 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 or blue cheese dressing, for serving (optional)
Can be omittedblue cheese dressing
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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