Gluten Free Buffalo Cauliflower Bites

Evernote Snapshot 20140223 205039Buffalo cauliflower is a pretty consistent vegan and vegetarian favorite for cooking at home and a restaurant appetizer. Most the recipes I found online were using white flour so I thought I would try and make a gluten-free version. I used almond flour for this version, I want to experiment with some other flours that might be better for this purpose. I’m not an expert in these gluten-free flours yet so if you have any recommendations on what would be better, please let me know in the comments!

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The key ingredient in these is obviously the wing sauce. The standard is to use Frank’s Red Hot sauce (which is vegan), but I prefer to switch it up with some other awesome varieties. My personal favorite at the moment is the cayenne habanero sauce from All Spice Cafe (also vegan). It’s spicier so you may want to cut it with a more mild sauce if you are spice sensitive.

You can dip this in ranch or blue cheese dressing just like you would traditional hot wings. I actually like to eat them on their own as a spicy snack.

This will not be the last time I make these. I’ll update this post as I perfect the coating or find any other awesomeness to include.

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Gluten Free Buffalo Cauliflower Bites Recipe

By CJ Published: March 24, 2014

  • Yield: about 3 cups (3-5 Servings)
  • Prep: 10 mins
  • Cook: 25 mins
  • Ready In: 40 mins

Buffalo cauliflower is a pretty consistent vegan and vegetarian favorite for cooking at home and a restaurant appetizer. Most the …



  1. Preheat the oven to 450 degrees. Combine almond flour, water, garlic powder, onion powder, kosher salt and a dash of hot sauce together in a bowl.
  2. Line a baking sheet with tin foil and spray with oil. Coat cauliflower pieces in the batter and spread evenly on the tray so none of them are touching.
  3. Bake for 10 minutes, then turn them and bake for another 5-10 until they are crispy.
  4. Combine hot sauce and earth balance (or equivalent) in a large mixing bowl. Toss cauliflower in the bowl until it's coated in the sauce. Taste it at this point and adjust your sauce as needed.
  5. Put the cauliflower back on the baking sheet and cook for another 10 minutes until crispy and slightly browned. Remove from the oven and let them sit for 5-10 minutes before serving. Yum!

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Questions? Suggestions? Indigestions?


  1. Maybe try Sorghum flour. I have been using it in my sweet breads with almond flour and it’s delicious and light. It will still spike your insulin level a bit, but for a batter it should work great. And I’m going to try these bites, they look wonderful! SK

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