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Buffalo Cauliflower
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Buffalo'd Cauliflower with Aquafaba mayo

Buffalo'd Cauliflower with Aquafaba mayo
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 (click to scale)
Calories 170kcal


  • 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


  • 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.



Portion: 1 cup (7 oz)


Calories: 170kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 850mg | Fiber: 5g | Sugar: 5g