I swear folks sleep on how good buffalo cauliflower can be. It ain’t always about buffalo chicken wings, boos. Live a little and try this. I take fresh cauliflower florets and toss them in a buttermilk marinade before frying them golden and tossing them in the spicy buffalo sauce. They are a straight up hit.
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How to Make Buffalo Fried Cauliflower
These step-by-step photos show how to make crispy buffalo cauliflower, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Buffalo Fried Cauliflower Recipe
1. Mix the buttermilk marinade ingredients
Soak the cauliflower pieces, stirring to coat.
2. Mix the flour coating
While the cauliflower marinates, whisk together the dry flour mixture in a separate bowl.
3. Make the liquid batter
Once the cauliflower marinates, move it to another bowl. Add almond milk and flour to the leftover marinade, whisking to make a loose batter.
4. Set up your three dredging bowls
Arrange them in the following order: cauliflower florets (furthest from the stove), liquid batter, flour mixture (closest to the stove). Dip the florets into the liquid batter first to coat.
5. Press each coated piece into the flour mixture
Then repeat: back into the batter, back into the flour.
6. Place coated cauliflower in hot oil
Fry in batches until crisp and golden. Drain on paper towels, then let them cool slightly.
7. Make the buffalo sauce
Stir the melted butter and hot sauce together until smooth. Taste and adjust the heat level if needed.
8. Drizzle or toss with buffalo sauce
Only drizzle or toss the ones you are going to eat with the buffalo sauce mixture to taste. Garnish with chopped green onion, and enjoy!
PRO TIP: To test if your oil is ready, flick a tiny bit of water in the pan. If it sizzles and pops, it’s ready. If not, wait a few more minutes before beginning. The oil must be hot enough before beginning to fry.
Full Buffalo Fried Cauliflower Recipe
Buffalo Cauliflower Recipe
This Spicy Buffalo Fried Cauliflower starts with fresh cauliflower florets that are buttermilk marinated then fried to golden brown perfection and finally tossed in a spicy buffalo sauce.
For the Buttermilk Marinade
For Dredge Batter and Frying
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In a large bowl, combine the ingredients for the buttermilk marinade.
Transfer the cauliflower florets to the marinade and let sit for 20 minutes, stir to cover all pieces.
While the cauliflower is marinating begin combining all ingredients for the flour mixture in a separate large bowl. In addition, combine the buffalo sauce and melted vegan butter in a separate small bowl to make the buffalo sauce mixture. Set aside.
Begin heating the oil in a large frying pan over medium heat.
Once the cauliflower is done marinating, transfer the florets to a separate medium sized bowl, reserving the leftover liquid.
In the same bowl that now has the leftover marinade liquid, add in 1 cup of unsweetened almond milk and ¾ cups of all-purpose flour. Whisk to combine (will not be totally smooth, but mostly).
By now, your oil should be hot enough to begin frying. To test, flick a tiny bit of water in the pan. If it sizzles and pops, it’s ready. If not, wait a few more minutes before beginning. It’s important that the oil is hot enough before beginning to fry.
Arrange your three bowls in the following order: cauliflower florets (furthest from the stove), liquid batter, flour mixture (closest to the stove).
Use a spoon, tongs or your hands to dip the cauliflower pieces into the liquid batter, then into the flour mixture, back into the liquid batter, and into the flour mixture again, then into the hot oil in the frying pan.
Repeat this process for each piece of cauliflower, for as many as you can comfortably fit in the pan at once without over-crowding. Rotate the pieces as necessary, browning on each side. Once the fried pieces feel hardened after touching with tongs, it’s okay to flip.
Transfer the fried cauliflower from the pan to a plate lined with paper towels to absorb the excess oil.
Let cool for about 5 minutes. Only drizzle or toss the ones you are going to eat with the Buffalo Sauce mixture to taste and garnish with chopped green onion. Enjoy!
How to Store
Fridge: Pop any leftover fried buffalo cauliflower in an airtight container and slide it into the fridge. It will keep for about 3 days.
Freezer: Freeze the cauliflower without the sauce. Lay the pieces on a baking sheet first so they don’t stick together, then transfer to a freezer bag and squeeze out the air. They will last up to 3 months.
Reheating: Warm them back up in the air fryer at 400°F for about 10 to 12 minutes, flipping halfway through. You can also reheat in a hot oven until crisp. Add fresh buffalo sauce after warming!
Calories: 351kcal | Carbohydrates: 55g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 1340mg | Potassium: 313mg | Fiber: 4g | Sugar: 4g | Vitamin A: 548IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 3mg
Recipe Tips
Cut the florets the same size. This helps them cook evenly.
Coat the cauliflower well. Get the batter in every nook boos, because that’s what gives you that loud crunch when you bite in.
Heat the oil right. Keep it around 350 to 375 so the coating fries up golden.
Don’t crowd the pan. If they’re all piled up on each other, they’ll steam instead of fry.
Serve your buffalo cauliflower bites right away. Once you toss in the buffalo sauce, the cauliflower can get soggy if it sits too long. I would add it until I’m ready to serve.
Sure boos, just thaw it and pat it dry really well. If they’re soaking wet they won’t crisp up well.
Yup! Spread the coated florets on a greased sheet pan and bake at 425 until crisp. Flip halfway to get both sides golden.
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Thank you to Desiree of I Can You Can Vegan for Guest Posting this awesome recipe!
