Buffalo Cauliflower

My mouth is always on fire after eating these, although you can tone the spice down according to your preferred taste.  You can also serve with vegan ranch to cool it down.


  • 1 medium cauliflower, broken into florets, then washed and drained
  • 50g of gram flour (also known as chickpea/besam flour) 
  • 100ml of water 
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of chilli powder (optional)
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of salt 
  • Bottle of hot sauce (I used Frank's) 
  • 1 tablespoon of dairy-free spread
  • 2 teaspoons of maple syrup/agave nectar

  1. Pre-heat the oven on to 180 degrees C
  2. Place the flour and dry seasonings in a bowl and mix well
  3. Gradually add the water, stirring as you go, until the mixture becomes a fairly thick batter
  4. For some extra spice, add a splash of hot sauce into the mix 
  5. Add the cauliflower pieces, and make sure they're all evenly coated
  6. Place the cauliflower onto a non-stick baking tray, or use grease-proof paper if you wish
  7. Place into the oven for 15-20 minutes, until baked 
  8. In the meantime, drop around 5-6 tablespoons of hot sauce with the dairy-free spread and maple syrup into a pan onto a gentle heat
  9. Once the sauce is thoroughly mixed, pour into a dip pot and set to one side
  10. Remove the cauliflower from the oven and serve with a nice cool drink!  


  • If you prefer, you can sub the cauliflower with firm tofu pieces


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