Low-Fat, High-Flavor Buffalo Cauliflower (The Essential Vegan Air Fryer Cookbook)
Author: Tess Challis / The Essential Vegan Air Fryer Cookbook. This Low-Fat Buffalo Cauliflower recipe from The Essential Vegan Air Fryer cookbook is a fun and healthier meatless alternative to a classic American dish, Buffalo wings. Fully loaded with awesome flavors, it’s quick and easy to prepare in the air fryer. It even comes with a special spicy buffalo sauce made with aquafaba! Grab plenty of napkins and get your Buffalo on! Game day has never been so easy and soooo good
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Ingredients
For the cauliflower
For the Buffalo sauce
For dipping
Instructions
To make the cauliflower:
  1. In a small bowl, toss the cauliflower with 2 tablespoons of the milk and the flaxseed. Stir and set aside for 5 to 10 minutes.
  2. In a medium bowl, bowl, combine the flour, arrowroot, garlic, onion, and baking soda, and stir until well combined.
  3. Spray the air fryer basket with oil and set aside. Remove the flaxy cauliflower pieces (but reserve the milk-flax bowl) and add the cauliflower to the flour mixture. With a rubber spatula or large spoon, stir well (but gently) to coat the cauliflower evenly.
  4. Be a double-dipper! Add the remaining 2 tablespoons of milk to the small bowl and stir. Place the floured cauliflower back in the liquid and toss well. Then, place the cauliflower back in the flour mixture. Stir well to give the cauliflower a nice, even coating of the batter.
  5. Place the cauliflower in the air fryer basket. Spray with oil. Fry for 6 minutes.
  6. Remove the air fryer basket, shake or stir (so the cauliflower cooks evenly on all sides), spray with oil again, and fry for another 6 minutes.
To make the Buffalo sauce
  1. In a small bowl, combine the arrowroot with a tablespoon of the chickpea liquid and stir until dissolved.
  2. In a medium-size pot over medium-high heat, add the hot sauce, arrowroot mixture, remaining chickpea liquid, garlic, and vegan margarine. Cook, stirring or whisking often, for 1 or 2 minutes, until slightly thicker in texture. Set aside.
  3. Add the cauliflower to the buffalo sauce and toss gently to coat. Place the coated cauliflower (extra sauce and all) into the 6-inch round, 2-inch deep baking pan. Fry for 3 minutes. Remove the baking pan, stir well, and fry another 3 to 5 minutes, until a little saucy and a little crispy. Place in a bowl, drizzle any remaining sauce on top, and serve hot with No-Dairy Ranch Dressing.
Recipe Notes

If you’re wondering what kind of hot sauce to use here, any inexpensive standard cayenne pepper sauce (such as Frank’s
RedHot) will do! Full-fat vegan margarine will work best (such as Earth Balance non-whipped or Miyoko’s vegan butter).

For the aquafaba, use the liquid from your can of chickpeas, or reserve some cooking liquid if you’re cooking your beans from scratch.

Per Serving:
Calories: 92;
Total fat: 4g;
Saturated fat: 1g;
Cholesterol: 0mg;
Sodium: 474mg;
Carbohydrates: 11g;
Fiber: 3g;
Protein: 4g

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