Buffalo Cauliflower
Maggie Baird


  • ½ head large cauliflower, cut into large even pieces
  • ½ cup plant milk
  • ½ vegan bouillon cube
  • ½ cup flour (any kind, including gluten free)
  • ½ teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon parsley
  • Several grinds of pepper
  • Several grinds of salt

Buffalo Sauce

  • ¼ cup melted salted vegan butter
  • ¼ cup hot sauce of your choice
  • ½ teaspoon rice wine red wine vinegar
  • ½ teaspoon garlic powder
  • Maple syrup to taste
  1. Preheat oven to 400 degrees. 
  1. Add oil to a large baking sheet. 
  1. Add milk, bouillon, flour, chili powder, garlic powder, onion powder, parsley, pepper, and salt to bowl and whisk together.  
  1. Add cauliflower to the batter mixture and stir until all pieces are evenly coated. 
  1. Use tongs or fork to pull pieces out of the batter and add to baking sheet. 
  1. Place baking sheet in oven to cook. Once brown on one side, flip the pieces and let cook on the other side. Check periodically to make sure nothing burns.  
  1. While the cauliflower is cooking, prepare sauce: combine melted vegan butter, hot sauce, vinegar, garlic powder, and maple syrup in a bowl. 
  1. Once the cauliflower is done, remove from the oven and add to a serving bowl. Toss with a little salt and a sprinkle of pepper and coat with buffalo sauce! 
  2. Enjoy!