Buffalo cauliflower is the vegetarian answer to buffalo chicken bites — and it kicks the craving just as hard. Cauliflower florets dip into a light almond flour batter, bake until the coating sets, then brush with a fiery mix of Tabasco, canola oil, and sea salt and crisp up. Easy, spicy, snackable.
Buffalo Cauliflower
This Buffalo Cauliflower is a deliciously nutritious vegetarian take on the popular fried menu item: buffalo chicken bites. These will kick any spicy food craving and are very easy to make. And this recipe is not limited to cauliflower! You can replace it with other vegetables like broccoli, asparagus, zucchini, or summer squash for a bit of a deeper flavor. Try them all as a medley to really tantalize your taste buds! Try this hot and spicy recipe as a side dish or a simple snack.
Serves 3
1⁄2 cup (480 ml) almond flour
1⁄2 cup (480 ml) water
1 teaspoon plus 1⁄4 cup (960 ml) Tabasco or Frank’s Red Hot sauce
1 teaspoon (5 ml) sea salt, divided use
1 head cauliflower (about 6 cups (1440 ml) of florets)
1⁄4 cup (960 ml) canola oil
- Preheat the oven to 450°F (230°C). Mix together the almond flour, water, 1 teaspoon (5 ml) Tabasco or Frank’s Red Hot sauce, and 1⁄2 teaspoon (10 ml) sea salt to form the batter. Dip the cauliflower in the batter until completely coated, and bake on a pre-greased baking sheet until batter hardens, about 15 minutes.
- In a small bowl, mix 1⁄4 cup (960 ml) of Tabasco or Hot Sauce, canola oil, and 1⁄2 teaspoon (10 ml) sea salt until combined. Brush the cooked cauliflower with sauce mixture until evenly coated, and bake again until crispy.
Pro Tips
- Bake the battered florets the full 15 minutes first so the coating hardens before the sauce goes on — sauce too early makes it soggy.
- Coat every floret completely in the almond flour batter; bare patches steam instead of crisping in the 450°F oven.
- The second bake is where the magic happens: brush the sauce on and return them until truly crispy, not just colored.
- This method works beyond cauliflower — broccoli, asparagus, zucchini, and summer squash all take the buffalo treatment beautifully, or mix them as a medley.
Frequently Asked Questions
How spicy is buffalo cauliflower?
A quarter cup of Tabasco or Frank's Red Hot gives it the classic buffalo-wing heat. Reduce the sauce brush for a milder snack.
Is it gluten-free?
Yes — the batter is almond flour and water, so the whole recipe is naturally grain-free and paleo.
Can I make it in an air fryer?
Yes — air fry the battered florets first, then sauce and crisp them again. Work in batches so the air circulates and the coating crunches.
How do I serve it?
As a spicy side dish or a simple snack straight from the sheet — it's best hot, right after the second bake.
Recipe Card
Ingredients
Method
- Preheat the oven to 450°F.
- Mix together the almond flour, water, 1 teaspoon Tabasco or Frank’s Red Hot sauce, and 1⁄2 teaspoon sea salt to form the batter.
- Dip the cauliflower in the batter until completely coated, and bake on a pre-greased baking sheet until batter hardens, about 15 minutes.
- In a small bowl, mix 1⁄4 cup of Tabasco or Hot Sauce, canola oil, and 1⁄2 teaspoon sea salt until combined.
- Brush the cooked cauliflower with sauce mixture until evenly coated, and bake again until crispy.
