Ingredients
Scale
- 16 oz organic cauliflower (I usually get a frozen bag of florets)
- 1/3 cup cassava flour
- 1/3 unsweetened plant or whole milk
- 2 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp avocado oil
- 1/2 cup hot sauce
- 3 tbsp melted butter
- ranch, for dipping
Instructions
- Pre-heat oven to 425 F and line a baking sheet with parchment paper.
- Mix dry ingredients, whisk in milk until you get a thick pancake-batter consistency. Add more milk or flour to adjust thickness – it should coat and cling to cauliflower without dripping.
- Toss cauliflower in oil, then coat with flour mixture.
- Spread out onto the sheet, not overlapping, and bake for 25-30 minutes, flipping around half way.
- In a small pot, mix hot sauce and butter on low just to warm it up.
- Remove the cauliflower from the oven, cover with buffalo sauce, toss, and return to the oven for 5 minutes.
If using an air fryer: Pre-heat to 400F, fry 12-15 minutes, shake basket at 7 minutes.
Storage: fridge 3-4 days in airtight container
To reheat:
- Air fryer: 350°F for 3-4 mins
- Oven: 375°F for 5-7 mins
- Avoid microwave (makes it soggy)
Notes
Note: Arrowroot powder can replace cornstarch 1:1 in this recipe. This is a starch extracted from tropical plants, known for its neutral taste and excellent thickening properties. Like cornstarch, it helps create a crispy coating when fried.