This gluten-free breaded buffalo cauliflower recipe is officially my favorite way to eat cauliflower. Even though it’s baked, not fried, you still get the crispy on the outside, soft on the inside texture that is to live for.
The cauliflower is coated with a thick chickpea-coconut batter and baked once to firm up the crust. Then, it is smothered in organic buffalo hot sauce and baked again until crispy perfection. You’ll definitely want the cashew dipping sauce on the side to cool down the heat. And if you end up loving this recipe, you can also make Buffalo Brussels Sprouts this way.
Shop This Gluten-Free Breaded Buffalo Cauliflower
Sprouted Chickpea/Garbanzo Flour
Sprouted chickpea flour is a great gluten-free alternative to white flour. Sprouting the chickpeas before they are turned into flour makes it easier to digest.
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Liquid Coconut Milk
Coconut milk is the best option for this recipe – I find that almond and hemp milk are too watery, but the So Delicious unsweetened coconut milk makes such a nice thick batter that really coats the cauliflower well (It’s carageenan free, of course!).
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Avocado Oil (or Ghee)
Avocado oil is great for its ability to withstand high heat and its neutral flavor. It makes this recipe completely vegan; however, if you want a more traditional buffalo sauce, I prefer to use ghee. It nourishes the gut and is easier to digest than butter for many people.
Try This GF Breaded Buffalo Cauliflower Recipe
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Maria Marlowe is a holistic nutritionist and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers meal plans, ongoing group workshops both in NYC and online, and writes healthy and delicious recipes for her popular blog. She is also the author of The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke. Praised by Dr. Oz and InStyle magazine, it was a #1 new release on Amazon.