Vegan Buffalo Cauliflower (Erewhon Inspired)
It’s part 2 of my series where I recreate delicious things I’ve eaten in LA, so you know I had to make the famous Erewhon buffalo cauliflower. And I have a few things to say about it!
I used to make buffalo cauliflower a LOT using a batter made from nut milk, chickpea or GF flour and spices, and don’t get me wrong - it was very tasty. But when I set out to test this recipe using that method, the result fell kinda flat for me. The batter creates a coating that is too heavy and sort of overpowers the cauliflower, and if I’m being honest, it’s messy and pretty annoying to make it that way lol. The Erewhon buffalo cauliflower has a lighter, more subtle coating on it and I wanted to replicate that for my version. I decided to try the method that I use to make my crispy tofu, and the result was SO GOOD. You basically just coat the chopped cauliflower with tamari and oil, then sprinkle with garlic powder and cornstarch and bake it at a high heat to get the cauliflower browned and crispy. You could use any starch for this - Erewhon uses rice flour but I prefer cornstarch for the crispiest texture! Once you add the butter and buffalo sauce mixture, return the pieces to the oven for a few more minutes and you have the best and easiest buffalo cauliflower that is vegan, gluten-free and only requires a few ingredients! As for the peanut sauce - this is something I learned to serve with buffalo cauliflower in one of the very first cookbooks I owned, and please trust me on this. It shockingly pairs so well with the heat of the cauliflower and you’ll never go back (I know Erewhon doesn’t serve it this way but I’m putting MY TWIST on it! Sue me!)
Vegan Buffalo Cauliflower (Erewhon Inspired)
Ingredients
1 medium head cauliflower, chopped into small florets
2 tbsp olive or avocado oil
1 tbsp tamari
½ tsp garlic powder
2 heaping tbsp cornstarch
¼ cup buffalo sauce (I like Whole Foods or Primal Kitchen brands)
1 tbsp butter or vegan butter
For the peanut sauce:
⅓ cup smooth peanut butter
1 ½ tbsp tamari
1 tbsp rice vinegar
1 tbsp honey or maple syrup
1 tbsp sesame oil (optional)
½ tsp garlic powder
Water to thin
Method
Preheat your oven to 410 degrees and line a large baking sheet.
Whisk together all ingredients for your peanut sauce, adding water a bit at a time until you have a smooth, pourable consistency. Set aside.
In a large bowl, toss your cauliflower florets with the oil and tamari to coat. Sprinkle with garlic powder and cornstarch and mix until all the pieces are evenly coated. Pour onto your baking sheet and bake for 35 minutes, flipping the pieces halfway through, until they are lightly browned and crispy. Remove and place back in the bowl.
Meanwhile, melt your butter in a saucepan and stir in the buffalo sauce until combined. Remove from the heat and pour the sauce over your bowl of baked cauliflower, tossing to coat. Pour the pieces back on your baking sheet and return to the oven for 6-8 minutes until the sauce has thickened and the cauliflower pieces are a deep golden brown.
Serve buffalo cauliflower with the peanut sauce and enjoy!
Serves 2-4
