Crispy Buffalo Cauliflower
I never used to be a huge fan of buffalo anything. Or of cauliflower for that matter. So it's funny to me that this is one of my favorite items to see on the menu at a vegan restaurant. Seriously - I've been known to order two or three plates of these bad boys when it's happy hour at Cafe Gratitude in Venice.
So I figured it was time to learn to make them for myself. And it turns out (after a bit of trial and error), they're not all that difficult! But they do get softer once they are coated with the sauce, so hold off on coating until the last minute.
⅔ cup brown rice flour
2 tablespoons almond flour
1 tablespoon tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon dried parsley
1 head cauliflower, cut into 2-inch florets
⅓ cup Frank’s hot sauce or barbecue sauce
Preheat oven to 450°F. Line 2 baking sheets with parchment paper.
Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.
Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.
Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the hot sauce. Serve immediately. I love serving these with a side of celery and homemade cashew nacho "cheese" dipping sauce. So delicious!