Vegan Buffalo Cauliflower Recipe

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray.
2. In a large mixing bowl, combine the all-purpose flour, unsweetened almond milk, garlic powder, onion powder, paprika, salt, and black pepper. Whisk the ingredients together until you have a smooth and thick batter.
3. Dip each cauliflower floret into the batter, ensuring it is fully coated.
4. Place the coated cauliflower florets onto the prepared baking sheet in a single layer, making sure they don’t touch each other.
5. Bake the cauliflower in the preheated oven for 20-25 minutes or until the florets are golden and crispy. You can flip the florets halfway through the baking time for even browning.
6. While the cauliflower is baking, prepare the buffalo sauce. In a separate bowl, mix the buffalo hot sauce with the melted vegan butter until well combined.
7. Once the cauliflower is done baking, transfer the florets to a large mixing bowl.
8. Pour the buffalo sauce mixture over the baked cauliflower and toss gently until each floret is evenly coated with the spicy sauce.
9. Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes to allow the sauce to soak into the cauliflower.
10. Remove the vegan buffalo cauliflower from the oven and let it cool for a few minutes.

Nutrition Facts per Serving (approximate values):

• Calories: 216
• Total Fat: 13g
• Saturated Fat: 3g
• Cholesterol: 0mg
• Sodium: 1710mg
• Total Carbohydrate: 22g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 5g