If you have ever been to Erewhon, then you probably have had their amazing buffalo cauliflower. It is their best food item from their overpriced hot bar, and worth every penny. I live about an hour away from the closest Erewhon, so I don’t get to go often. Luckily I have hacked their recipe and can make their buffalo cauliflower at home. I swear by this recipe being just as good as the real thing.
Key Ingredients & Substitutions:
- Cauliflower – You can used bag cauliflower florets or a whole head, just make sure you break up into bite size pieces.
- Gluten Free Flour – I use a GF 1-1 blend for the batter. You can also use all purpose flour here.
- Milk – You can use any kind of milk for this batter. I used almond and it worked great, you can also use whole milk.
- Gluten Free Panko – I love to use Aliea’s gluten free panko for the crunch. But any panko will work!
- Buffalo Sauce – Any one of your favorite buffalo sauces will work.
- Butter – This is for the sauce, however you can omit if you want to avoid butter! It just adds richness.
@kellyscleankitchen How to make erewhon buffalo cauliflower #cauliflower #recipe #glutenfree ♬ Married Life (From "Up") - Gina Luciani
Crispy Buffalo Cauliflower
Prep Time: 20 minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Serves: 4-6
Ingredients:
- 2 lbs cauliflower, cut into florets
- 1 cup gluten free flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 cup almond milk, or milk of choice
- 1 cup gluten free panko crumbs
- 3 green onions, sliced for garnish
Buffalo Sauce
- 1/4 cup butter
- 1 cup buffalo sauce
Preparation:
STEP 1.
Preheat the oven to 425°F.
STEP 2.
Cut the cauliflower into florets and set aside.
STEP 3.
Whisk together the gluten free flour, salt, garlic powder, onion powder and almond milk to form a batter. Add the cauliflower florets and mix until they are evenly coated.
STEP 4.
In a separate bowl add the panko crumbs. Individually dip each cauliflower floret into the crumbs to evenly coat. Then place on a parchment lined sheet tray.
STEP 5.
Transfer to the oven and roast for 20 minutes. Remove the pan and flip the cauliflower over and cook for another 10-15 minutes, or until golden brown and crispy.
STEP 6.
While in the oven, make the sauce. In a small pot, add the butter and buffalo sauce and heat over medium heat. Melt together and stir until combined. Turn off the heat.
STEP 7.
Once the cauliflower is crispy, transfer to a clean bowl. Pour the sauce over the cauliflower and stir until it is evenly coated. Serve and top with green onions, enjoy!
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