Low Sodium Vegan Crispy Buffalo Cauliflower

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Vegan Crispy Buffalo Cauliflower

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Ingredients

4 servings

For the cauliflower

1 medium head cauliflower (about 2 lb), cut into bite-sized florets
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For the batter

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.
¼ tsp black pepper

For the buffalo sauce

½ cup hot sauce (such as frank's redhot)
2 tbsp vegan butter, melted
1 tsp maple syrup
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 parchment paper and set a wire rack on top.
2
In a large mixing 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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