These beauties were so delicious and the perfect appetizer or even side dish for your next party! OH- and did I mention that they are gluten-free and vegan? I have tried to make a version of these before without breading them in anything and honestly they were a flop. The buffalo sauce did not hold on to cauliflower florets and it just didn’t satisfy my ever-growing buffalo sauce addiction.
I am sure that I am not alone when I say one of the hardest things to lose when becoming a vegetarian was boneless buffalo chicken. I quickly realized it had nothing to do with chicken and everything to do with buffalo sauce. This realization allowed me continue my buffalo sauce love affair with ease. I started to put buffalo sauce on everything, namely in leu of marinara sauce for mozzarella sticks (you can thank me later!). Then, I elevated to buffalo sauce with veggies.
This recipe may be my favorite of all. I am excited to continue trying these and switching it up a little bit each time! However, this recipe is pretty perfect as is. The biggest decision to make when creating this is to pick your favorite buffalo sauce. That is a personal decision I will not get in the middle of. But if I were to, I would 100% suggest using Moore’s Marinades Original Buffalo Sauce because it is absolutely perfect. It packs the best punch of heat and is thick and creamy enough to really hold onto anything you dip it into! If you get the chance to check out their tons of other yummy sauces you should!
- 1 head of cauliflower, cut into 2 inch florets
- 1 and 1/3 a cup of brown rice flour
- 4 tablespoons of almond flour
- 2 tablespoons of tomato paste
- 2-3 teaspoons of paprika
- 2-3 teaspoons of garlic powder
- 1 and 1/3 cup of water
- 3 or more tablespoons of ground flaxseed meal
- 1/3-2/3 a cup of buffalo sauce of your choice
Preheat oven to 450 F and line 2 large baking sheets with parchment paper.
To begin, cut your head of cauliflower into about 2 inch florets and set aside. They do not need to be perfect or evenly sized. (I think the different sizes and shapes only make them look even more like buffalo chicken bites!)
Then in a large mixing bowl add in your brown rice flour, almond flour, tomato paste, paprika, garlic powder, and water. Mix together until smooth and creamy. This batter should be thick as it is what will coat each of your bite size florets and create a crispy outside.
When your batter is fully mixed, you can begin to drop each floret into it. Make sure you cover the florets completely then place the coated florets onto your lined baking sheets. The florets will not expand in the oven, so it is okay if they are close to one another. Continue this process until you have coated all of your cauliflower and divided them equally onto the baking sheets. (If you find you need more batter, you can cut the measurements in half and make some extra. This is completely dependent on the size of your head of cauliflower.)
Once your cauliflower is all coated, sprinkle a little ground flaxseed on each of the florets. I love the nutty flavor of flaxseed and how nicely it crisps up in the oven. This makes the perfect little crispy coating on top of your batter. When you have dusted each floret with flax, you can then place your baking sheets into the oven.
The cauliflower bites will take about 30 minutes to cook. However, if you are lucky enough to have a good oven they may brown quicker. To test if they are done, poke the florets to see if they are tender throughout. If they are and the outside is crisp to your liking you can remove them from the oven. (I personally like most things crispy so I left mine in the oven a bit longer!)
Let the cauliflower bites cool slightly, then place them in a large bowl. Drizzle your buffalo sauce over the bites and toss until each one is coated. Then, serve on a dish with your favorite dipping sauce. I chose a plain cashewgurt by Foragers for dipping, but this (like the buffalo sauce) is totally up to you!
Finally you are ready are to serve these cuties up!