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June 2, 2017 <600 calories/serving

Buffalo’d Cauliflower with Aquafaba Mayo

We’ve got a plant-based buffalo “chicken” recipe ready for you and your next football party. Our buffalo cauliflower bites are paired with our low-waste aquafaba mayo for dipping. While buffalo-inspired snacks are usually more popular around football season, this recipe would make a great appetizer any time of the year.

Check out the other Veg Rev recipesĀ here.

Buffalo Cauliflower
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Appetizer
Servings: 12 (click to scale)

Ingredients

  • 4 lb fresh cauliflower florets
  • 1/2 tsp garlic powder
  • 1/2 tsp ground paprika
  • 1/2 tsp kosher salt
  • 2 cup garbanzo bean flour
  • 3 sprays cooking spray
  • 1/2 cup aquafaba mayo
  • 1 cup Franks RedHot sauce

Instructions

  • Preheat oven to 450 degrees. Cut cauliflower into florets and rinse. Drain well.
  • Combine garbanzo flour, garlic powder, salt, paprika and 2 cups water to make the batter. Whisk until combined. Dip cauliflower in batter and place baking sheets lined with parchment paper, in a single layer without touching. (May be frozen on covered sheet pans at this point and baked directly from freezer.)
  • Spray the tops with cooking spray. Bake for 18-20 minutes or until the tops start to get golden brown and crisp.
  • Combine Buffalo Sauce and Aquafaba Mayo in a bowl. Pull cauliflower out of the oven and add them to bowl with sauce and toss to coat. Put them back into oven for another 5 minutes to crisp back up. Remove from oven and serve hot.

Video

Chef Tips

Portion: 1 cup (7 oz)

Nutrition

Calories: 170kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 850mg | Fiber: 5g | Sugar: 5g
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Categories: <600 calories/serving

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