Buffalo Cauliflower - Erewhon Inspired

Chicken wings but Cauliflower

Buffalo Cauliflower

This Erewhon-inspired buffalo cauliflower is a great alternative to traditional buffalo wings. It’s perfect for those days when you want to sneak in more veggies without sacrificing flavor! This dish is crispy, spicy, and tangy, and makes for an ideal snack, appetizer, or side dish. The crispy texture comes from a coating of sweet rice mochi flour seasoned with garlic powder, cayenne, oregano, and nutritional yeast. Plus, it’s naturally gluten-free! 

I love making this in the air fryer, but you can also bake it or fry it depending on your preference. Pair air with Erewhon’s inspired gluten-free mac & cheese for a combo plate (you can find the recipe here). 

Notes: 

• Adjusting spice level: If you prefer a milder version, reduce the cayenne or use a milder hot sauce. On the flip side, you can increase the heat by adding extra cayenne or a splash of sriracha to the buffalo sauce. 

• Oven option: If you don’t have an air fryer, bake the cauliflower in a preheated oven at 425F for about 20-25 minutes flipping halfway through. Then coat with the buffalo sauce and bake for additional 5-7 minutes. 

• Nutritional yeast: the nutritional yeast adds a subtle cheesy flavor and extra nutrients. If you don’t have it on hand, you can substitute it with a sprinkle of grated parmesan cheese.

Ingredients:

• Cauliflower:

  • 1 medium head of cauliflower, chopped into small florets

  • ½ cup sweet rice mochi flour

  • ½ cup water (adjust for batter consistency)

  • 1 tsp garlic powder

  • ½ tsp oregano

  • ½ tsp cayenne pepper

  • 2 tsp nutritional yeast

• Buffalo Sauce:

  • ⅓ cup butter, melted

  • ½ cup hot sauce (I use Frank's RedHot, but feel free to use your favorite brand!)

Directions:

1. Prep the Cauliflower:

   • Chop the cauliflower into small, bite-sized florets. This allows for maximum crispiness and sauce coverage.

2. Make the Batter:

   • In a medium bowl, mix sweet rice mochi flour, water, garlic powder, oregano, cayenne pepper, and nutritional yeast until smooth. Add more water if the batter is too thick; it should be a pancake batter consistency.

3. Coat the Cauliflower:

   • Toss the cauliflower florets in the batter until all pieces are well-coated.

4. Cook:

   • Preheat your air fryer to 400°F (200°C). Place the coated cauliflower in the air fryer basket in a single layer. Air fry for 10 minutes, shaking the basket halfway through to ensure even cooking.

5. Make the Buffalo Sauce:

   • While the cauliflower is cooking, combine the melted butter and hot sauce in a medium bowl. This buffalo sauce is what gives the cauliflower its signature spicy, tangy flavor.

6. Final Touch:

   • After the cauliflower is done air frying, toss it in the buffalo sauce. Return it to the air fryer for an additional 5 minutes to crisp up the outside and seal in the flavors.

Enjoy this spicy, crispy snack as part of a veggie-packed meal or pair it with baked mac & cheese.