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Gluten-Free Breaded Buffalo Cauliflower

GF Breaded Cauliflower
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5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings4 people


GF Breaded Cauliflower

Cashew Dill Dipping Sauce


  • Preheat the oven to 400 degrees Fahrenheit.
  • In a medium bowl, whisk together the chickpea flour and coconut milk. Set aside to thicken for 10 minutes or so, while you chop the cauliflower into 2 inch pieces and line a large baking sheet with parchment paper.
  • After 10 minutes, dunk each of the pieces of cauliflower into the chickpea coconut batter to coat. If you have a flat whisk, use that, otherwise 2 forks work to lift them out and strain them off a little, before placing them on the parchment lined baking sheet. Repeat with remaining cauliflower pieces, leaving about an inch of space between the pieces on the sheet.
  • Bake for 30 minutes until the coating just starts to become golden brown. Meanwhile, make the buffalo sauce. If using avocado oil, simply add all ingredients to a bowl and whisk together with a fork until well combined. If using ghee, in a small saucepan over medium heat, heat the ghee until it melts, then stir in the rest of the ingredients and cook on low heat for 2-3 minutes. Set aside.
  • Make the cashew dipping sauce: Combine all ingredients in a bullet blender and blend until a uniformly thick and creamy consistency forms. You can thin it out, if desired, with a little extra water or oil, 1 teaspoon at a time.
  • When the cauliflower comes out of the oven, use a spatula to gently release them from the parchment paper, then brush the buffalo sauce over all of the pieces to coat all the sides. Return to the oven for another 5-7 minutes for a more pillowy, dough-y crust, or 10 -15 minutes for a crispier crust.
  • Serve with the cashew dill dip.

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