This Buffalo cauliflower is a great substitution for Buffalo wings and can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil, or the cauliflower will stick. My husband and kids give this two thumbs up! You can dip the cauliflower in ranch or blue cheese for added flavor, but it doesn’t need it.
Ingredients
- olive oil cooking spray
- 1 cup water
- ¾ cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)
- ½ teaspoon garlic powder, or to taste
- salt and ground black pepper to taste
- 2 heads cauliflower, cut into bite-size pieces
- 2 tablespoons butter
- ½ cup hot pepper sauce (such as Frank's RedHot®)
- 1 teaspoon honey
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray.
Step 2
Whisk together water, flour, garlic powder, salt, and pepper in a large bowl until batter is smooth and somewhat runny.
Step 3
Add cauliflower pieces to batter and mix until evenly coated; spread onto the prepared baking sheet.
Step 4
Bake in the preheated oven until lightly browned, 20 to 25 minutes. Set aside.
Step 5
Melt butter in a saucepan over medium heat. Remove from heat; stir in hot pepper sauce and honey until smooth.
Step 6
Brush hot sauce mixture over each cauliflower piece, repeating until all is used.
Step 7
Return to the oven and bake until cauliflower is browned, about 10 minutes.
Step 8
Let cool for 10 to 15 minutes before serving.
Tips
All-purpose flour can be used in place of gluten-free if desired. Since gluten-free flour uses less liquid than wheat flour, you may have to adjust the amount of liquid in the recipe.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 218 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 19% |
Cholesterol15mg | 5% |
Sodium907mg | 39% |
Total Carbohydrate36g | 13% |
Dietary Fiber10g | 35% |
Total Sugars10g | |
Protein9g | |
Vitamin C154mg | 772% |
Calcium69mg | 5% |
Iron1mg | 8% |
Potassium919mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Ella Leeh
- 10 years ago
This was a good way to eat Cauliflower if you like spice. It didn’t get as crispy as I had hoped. The flavor was good and can be adjusted according to your heat level. My husband and I like it hot so I made it hot and it was good. You can use any hot sauce of choice. I would suggest baking at 450 and then crisping with broiler on both sides before adding the hot sauce and then baking again as instructed. Then the last 5 minutes crisp again with broiler.
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- by: The Gruntled Gourmand
- 9 years ago
We made these and they were quite good. I’m not sure the batter at the beginning is necessary. They could be just as good roasted and then finished off with the sauce. But a nice alternative to the vegetarian friends I still have. :)_ (That’s wing sauce dripping on my emoji face)
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- by: Crogers-Rivera
- 9 years ago
Quite nice – I will make this again. I liked how the recipe turned out with the batter but I also made it without, just sprinkling the garlic powder, salt & pepper before roasting and it was quite nice both ways. I also opted to use buffalo wing sauce instead of regular hot sauce with the honey and butter.
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- by: Beth
- 9 years ago
I’m giving it 5 stars because the GUYS at my super bowl party loved it! I couldn’t believe it! Followed the recipe perfectly. I was teased to no end about serving this instead of chicken wings because I was trying to be healthier. They almost refused to try it. But…when one did…the rest ate them all. Very good! Next time…I MAY cook them a little longer.
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- by: Pauline
- 9 years ago
We really enjoyed this recipe. I gave it 4 stars because there’s an unnecessary step here. I added the hot sauce & honey to the batter (skipped the butter) and roasted the florets at 450 for about 13 minutes. Sheer greatness! The batter stuck to the pieces well and cooked up just right. Thank you!
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- by: Sandy Sanborn
- 9 years ago
Everyone enjoyed these. The hardest part for me was trying to find a way to control the amount of heat in the sauce. I found that by going over them more than once increased the hot flavor. I have made this 3 times and think that 2 times is the best compromise for my tastes.
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- by: DECAR48
- 9 years ago
Read other reviews first, so I did not expect it to be really crunchy. I made exactly as stated, but my method was different. I made the batter in a mixing bowl, threw in the cauliflower, stirred a while, then removed the cauliflower with a spoon sieve. When it came time to put the hot sauce on, I again made it in a bowl and popped the baked pieces in , stirred until completely coated and removed with the sieve back to the baking sheet. Although it wasn’t very crunchy, it was delicious if you like spicy foods. When we want a change from cheese sauce or just plain, this will be what I do!
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- by: Cookdap Member
- 9 years ago
I think I found a way to stick to my diet. Seems like I always fall off the wagon when I get a “wing” craving. I made these as instructed (only instead of brushing on the hot sauce, I gently tossed them around in a bowl as another reviewer suggested). It did not bother me that they were not crispy, however when I made the leftovers the next day (15 min at 450 to reheat) the smaller pieces were quite crispy and I really liked that. Maybe I will try broiling before adding the wing sauce. Another thought, when you make baked wings, part of the secret is after you bread them, you put them in the fridge for 2 – 3 hours before baking them. If I have the fridge space, maybe I’ll try that and I’ll update my comments if that happens to change anything. I will certainly make these again, probably 2 – 3 times a month in order to stay away from the deep fried chicken wings.
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- by: Njmom
- 9 years ago
this was good; we always roast our cauliflower (salt, pepper, garlic and onion powders) so i did that as usual and then roasted, after browned i tossed with our favorite buffalo sauce. put back in oven to crisp up. i may have cooked too long as they were a bit soggy. i will try again, maybe with the batter and re-review.
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- by: Cookdap Member
- 9 years ago
I love the idea, but the final outcome wasn’t really what I was after. I didn’t care for the batter on the cauliflower as it turned out, and I didn’t like the honey in the sauce. I know it’s a very small amount, but the roasted cauliflower added enough sweetness for me. As another reviewer suggested, I think it would be better if the sauce was cooked into the dish longer. I decided to make again with some changes and loved it. I coated the cauliflower in the butter-hot sauce mixture (minus the honey) with a little olive oil thrown in, too. I used homemade hot sauce on my second try-made with Hot Portugal peppers. I had some Parmesan peppercorn sourdough bread that had gone stale, and I whizzed some in the processor to make bread crumbs. I then tossed the bread crumbs (with a bit of grated parm thrown in for good measure) with the cauliflower and then baked. I got a nice crunch from the breadcrumbs and combined with the lovely, caramelized cauliflower, it was out of this world good. Nice and spicy, too. I cut the cauliflower into pretty small pieces, too.
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- by: Linda Ogden
- 9 years ago
I followed one of the reviewers’ ideas and just coated the cauliflower in the butter/hot sauce mix with some oil added, then added some bread crumbs and broiled it all. After 20-25 minutes it was not entirely crunchy, but it was delicious! I will definitely make this again–it’s easy and tasty.
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- by: Angelad
- 9 years ago
Really good flavor but mine came out mushy as others were saying. I did omit the honey and water hoping that would help. I broiled at the end and that seemed to help some. I think next time I will roast for 10 minutes, then toss with sauce and broil until brown. I think the current recipe over cooks the cauliflower and I wouldn’t mind if it was still a little crunchy.
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- by: Tukaussey
- 9 years ago
This was like candy! I which I had made more, and will be making it again. I followed the recipe, except I cut up the Cauliflower into large florets, and substituted Cholula Chipotle sauce for the Sriracha sauce, then roasted if for 30 minutes. The freshly grated Parmesan cheese
is what makes this so special. -
- by: Lizzybabs
- 9 years ago
I cannot believe how good this was. My husband and I love wings and have been a little out of control lately with our wing intake ( football season). I made this tonight, exactly like the recipe, except I used regular flour. Wow. We were blown away- tasted exactly like wings- without the fat! Will make again!!
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- by: Xxdeadtoastxx
- 9 years ago
Excellent healthy vegetarian alternative to buffalo chicken, and healthy too!!! (If you replace the butter and honey with vegan alternatives it would also work out great as a vegan treat.) I absolutely LOVED it!!! So did my teenage brother and the members of his punk rock band. Will make again!!!
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- by: Auntcandie
- 9 years ago
I did change the flour components. I used 1/2 c a.p. flour and 1/4 c. cornstarch. Served with Ranch dressing, but next time will use Bleu Cheese and serve with carrot and celery sticks. It is a great, fun alternative to wings, and will be a welcome addition for my vegetarian grandchildren.
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- by: Sarai
- 8 years ago
These were alright. A bit underwhelming. I mixed in the hot sauce and honey into the batter as recommended by another reviewer and baked for 20 minutes. If you like spice I would recommend leaving out the honey as it tamed the heat and seemed bland. It’s a good quick base recipe, but could use some doctoring up. I’ll definitely make again though, possibly using Panko flakes, a hotter sauce, and adding red pepper flakes.
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- by: Preahd
- 8 years ago
This was excellent. Cut the florets in half so that the flat side laid flat on the pan. This helped so much with the crispness. Also, during both cooking times, I broiled for the last 5 mins. Instead of the honey, I subbed a few squirts of the hot sauce with siracha. Even my hubby loved it. Will definitely be making again!
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- by: Tcasa
- 8 years ago
I thought this was good, however, Hubby did not care for it at all. I loved the idea, Hubby would just rather eat a wing. Except for using regular AP flour, I made the recipe exactly as written and overall thought the flavor was pretty good. The best pieces were the ones that really became crunchy in the oven. I placed them under the broiler for 2 minutes, however, if I ever made these again I would broil them for a bit longer.
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- by: My Hot Southern Mess
- 8 years ago
I wanted a healthier snack and thought this may be good. I made the recipe as written but as many reviewers have said they cauliflower does not get crisp, like it does with when you roast it. If it had done that it would have been much better. It was still edible but it was not a favorite.
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- by: Bill Thomas
- 8 years ago
Very easy to make, I used Frank’s Buffalo sauce and it turned out pretty well. I also tossed the cauliflower in the sauce rather than brushing it on and I flipped the florets a few times to help even the crispness. They had a really nice, meaty texture. I thought they were very tasty.
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- by: Elizabeth Schorgl
- 8 years ago
My friends and family are obsessed with these! Instead of tossing the cauliflower in the batter, I dip each one individually and then wipe off the excess batter so it’s just enough to coat the exterior. If you don’t do this, then the batter will pool, stick to the pan, and burn. These usually take me about an hour to make with the slightly labor-intensive batter coating method that I use. I add extra honey to the sauce, along with lime juice – gives it a nice tangy finish without being too hot.
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- by: Laura Angle
- 8 years ago
These are excellent! Followed some advice and seasoned the batter with approx 1/4 tsp cayenne. I battered and placed the cauliflower on a greased baking sheet and refrigerated for and hour to set batter. Cooked for 13 min @ 400*. Came out crispy so I freed them in wing sauce and cooked an additional 5 min @ 400 and served them with ranch dressing on the side. Family ate every bite ! Good job! Thanks!!!
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- by: Tree
- 8 years ago
I made it as the recipe stated except I used only one head of cauliflower so I had a lot of extra batter which I coated heavily on the cauliflower. Because I didn’t use as much cauliflower as the recipe called for, there was batter puddled beneath each cauliflower sprig which ended up being great because although the cauliflower did not become crunchy, the extra batter stuck beneath each sprig was thin and crispy and added great texture. The hot sauce/honey/butter sauce was delicious! It was a hit with my hubbby and sister who already emailed me for the recipe! We ended up devouring it before the main course was ready so it actually was our appetizer! I will be making it again!!
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- by: LEB
- 8 years ago
I made this for a healthy appetizer and it was wonderful. My husband loved it. Based on another review, I mixed the hot sauce and honey in the flour mix and omitted the butter. I also placed the cauliflower pieces on cooling racks placed on the baking sheets lightly sprayed with PAM. They baked for about 15 minutes. Excellent!
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- by: Lutzflcat
- 8 years ago
8.3.16 Next time, I?ll put these on a rack inside the baking pan, so the batter drips through. The one thing I didn?t care for is that the batter puddles at the bottom of each piece of cauliflower and bakes into overly brown crust (hope that makes sense). We?re about a 6 or 7 on a scale of 10 as far as spiciness goes, and this recipe does have a kick. I love my buffalo chicken wings, and now I have new way to enjoy anything ?buffalo.?
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- by: Jeff
- 8 years ago
I’ve made this a second time and it was a bigger hit than the last. I tried to follow the recipe exactly, but again I rarely measure anything so my batter was a little more than I needed. The good thing is that this mistake gave the dish a little more crunch. This is so a great way to eat healthy. Even my daughter who doesn’t like cauliflower, actually asked for the recipe. Do yourself a favor and try this one for yourself.
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