PALEO BAKED BUFFALO CAULIFLOWER


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Try this paleo baked buffalo cauliflower recipe for the best crispy battered cauliflower! It’s the perfect appetizer to make for your friends and family to munch on during a sports game, movie night or date night. No breading or egg needed, just dip cauliflower florets in a simple batter and toss in the oven – it’s so easy!

Paleo Buffalo Cauliflower Ingredients

Cauliflower: You will, of course, need cauliflower for this recipe. I definitely recommend that you use either a head of cauliflower or fresh chopped cauliflower florets that you can buy bagged at the grocery store. Frozen cauliflower could work, but the texture will not be as firm.

Almond Flour: As you see in many of my recipes, I love using almond flour as a paleo flour option. If you’d like to substitute the almond flour for something different, you could use any all-purpose flour or gluten-free flour. If you are using one of those flours, you can omit the tapioca flour as it is not needed.

Tapioca Flour: Tapioca flour is a thickener similar to corn starch. I added it into this recipe just to nail down the texture of the batter, but it is not 100% necessary. You can omit it if you’d like but the coating texture will be slightly different. You can also use arrowroot or tapioca starch.

Spices: The spices you’ll need for this recipe include paprika, garlic powder, salt and pepper. These common household spices are used to flavor the batter in order to give the cauliflower more depth. Feel free to play around with it and add things like cayenne pepper to make it a bit spicier.

Nut Milk: You can use any kind of unsweetened nut milk for this recipe, but I recommend unsweetened almond milk. If you don’t have a preference or allergy, regular cows milk will work perfectly fine as well. The milk will be used to turn the dry mix to a thick and creamy batter similar to a buttermilk milk.

Buffalo Sauce: The last and arguably most important ingredient is the buffalo sauce. While this recipe is for buffalo cauliflower, if spice isn’t your thing you could definitely make this recipe into a barbeque cauliflower or pretty much any flavor with whatever sauce you have on hand. Have fun with it!


How To Make Paleo Buffalo Cauliflower

Step One: Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Prepare the cauliflower by washing it and chopping it into 1.5-2-inch florets.

Step Two: In a large mixing bowl, combine the almond flour, tapioca flour, paprika, garlic powder, salt and pepper. Pour in the unsweetened nut milk and whisk the mixture together until it is uniform with no clumps of flour.

Step Three: Toss the cauliflower florets in the batter to completely coat them. Place in a single layer on the baking sheet, leaving a bit of space between each one.

Step Four: Bake the cauliflower for 15 minutes, then remove from the oven and brush with the buffalo sauce to completely cover each floret.

Step Five: When the cauliflower is covered in buffalo sauce, place the baking sheet back in the oven for 15-20 minutes, until it is crisp and beginning to brown.

Step Six: For best results, serve immediately with ranch and celery sticks. To reheat, bake on 425 degrees for about 10 minutes.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


PALEO BAKED BUFFALO CAULIFLOWER

Recipe by Jenn Lueke
Servings

4-6

servings
Prep time

15

minutes
Cooking time

30

minutes
Diet

Gluten Free, Dairy Free, Paleo, Vegan

Ingredients

  • 1 head of cauliflower, chopped into ~2-inch florets

  • 1 cup almond flour

  • 2 tbsp tapioca flour or arrowroot starch

  • 1 tsp paprika

  • 1 tbsp garlic powder

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1 cup unsweetened nut milk

  • 3/4 cup buffalo sauce

Directions

  • Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Prepare the cauliflower by washing it and chopping it into 1.5-2-inch florets.
  • In a large mixing bowl, combine the almond flour, tapioca flour, paprika, garlic powder, salt and pepper. Pour in the unsweetened nut milk and whisk the mixture together until it is uniform with no clumps of flour.
  • Toss the cauliflower florets in the batter to completely coat them. Place in a single layer on the baking sheet, leaving a bit of space between each one.
  • Bake the cauliflower for 15 minutes, then remove from the oven and brush with the buffalo sauce to completely cover each floret.
  • When the cauliflower is covered in buffalo sauce, place the baking sheet back in the oven for 15-20 minutes, until it is crisp and beginning to brown.
  • For best results, serve immediately with ranch and celery sticks. To reheat, bake on 425 degrees for about 10 minutes.

Notes

  • Rather than bake, you can pan fry or air fry the buffalo cauliflower. After they are coated with batter, fry them until fully crisp, then cover with the buffalo sauce and serve immediately.

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