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RECIPES – SIDES, VEGAN
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.
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.
Get it for 10% off at Vitacost.
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!).
Get it for 24% off at Vitacost.
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.
Get avocado oil for 36% off at Vitacost. If you prefer organic ghee, you can get it for 27% off at Vitacost.
If you try this recipe, let me know! Leave a comment, rate it (by clicking the stars in the upper right of the recipe card, below), and don’t forget to tag a photo @mariamarlowe or #mariamarlowe on Instagram or Facebook. I’d love to see what you come up with!
Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.
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I help busy women lose weight or clear up their acne by developing healthier eating habits, based on a plant-based paleo diet.
Spicy cauliflower poppers with a cooling cashew dip.
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