Gluten Free Vegan Buffalo Cauliflower

Total time50 min

Prep time15 min

Cook time35 min

Cauliflower florets get dunked in a thick, savory batter seasoned with garlic powder, onion powder, and smoked paprika, then roasted on a wire rack until the coating sets and turns lightly golden at the edges. A glossy, tangy buffalo sauce — built from hot sauce, melted butter, and a splash of apple cider vinegar — gets tossed over the florets before a second trip through the oven, where the coating caramelizes into deeply crisp, sticky-edged perfection. The double-roast method is what gives these their standout crunch, no frying required. Pile them onto a platter with celery sticks and your favorite creamy dressing for dipping, and you've got a game-day snack or appetizer that disappears fast. This one's a great pick for a gluten free spread, so you can dig in without a second thought.

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Ingredients

4 servings

For the cauliflower

1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
¾ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose 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 cheese or blue cheese dressing, for serving (optional)

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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