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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC


Buffalo Cauliflower


Buffalo cauliflower florets are twice-baked:  first in a plant-based buttermilk batter, and then, coated with spicy buffalo sauce and crumbs.  They are perfect finger food and a lively side dish for your next party or barbecue.  To cool things off serve them with my ranch dressing and celery sticks. When you hanker for a good spicy crunch, without a drop of oil, buffalo cauliflower sure hits the spot!


Prep Time 30 minutes          Bake Time 40-45 minutes          Serves 3-4




1 large cauliflower, cut or broken into bite-sized uniform florets


Plant-Based Buttermilk Batter

1 cup white whole wheat flour or a gluten-free flour you like

1 ½ cups unsweetened soy milk

1 ½ teaspoons garlic granules

1 ½ teaspoons onion granules

½ teaspoon baking soda

1 ½ Tablespoons lemon juice

1 teaspoon shiro (white) miso (optional)

Whole wheat panko or coarsely ground whole grain breadcrumbs


Buffalo Sauce

 2/3 cup hot sauce or your favorite sriracha (if you are not a fan of heat, use your favorite barbecue sauce)

2/3 cup water (omit for a very spicy buffalo)

2 Tablespoons golden flaxseed, freshly ground

1 ½ cups whole wheat panko breadcrumbs


Ranch Dressing 




Preheat oven to 475°F/246°C


Buffalo Cauliflower

Create a buttermilk by adding lemon juice to the soy milk and allowing it 10 minutes to curdle. Add the miso, if using, and whisk well to dissolve.


In a large bowl, combine dry batter ingredients and stir to combine. Add the buttermilk mixture and mix well to create a batter.  Set aside for 5 minutes.


Add cauliflower florets to the bowl. Stir very well to coat each floret well and enable it to penetrate the crevices of the florets.


Arrange on parchment on a baking tray, spacing the florets slightly apart.  You may need to cook in batches or on two trays. Bake 25-30 minutes or until the florets have cooked and the batter is firm, golden, and crisp.  Remove from oven.


Pour the hot sauce in the large bowl. Add ground flaxseed. If you prefer a mildly spiced buffalo cauliflower, dilute with 1/3- 2/3 cups of water.


With a spatula, carefully remove each baked floret, quickly dip in the buffalo sauce, and roll in the panko crumbs. Place it back on the parchment-lined baking tray. Repeat for all the florets. Bake them for another 10 minutes or until lightly toasted and crisp.


Serve immediately hot out of the oven (or reheat in a 350°F/176°C for a few minutes if you make them in advance).  Serve with the ranch dressing and celery sticks.

Buffalo Cauliflower