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Gluten-Free Buffalo Cauliflower Bites

If you’re looking for game day food that checks all the health boxes—i.e. gluten-free, plant-based, unfried—then this riff on your favorite wings is the ticket! Cauliflower holds us especially well to battering, even if said batter is made up of chickpea flour and water instead of white flour and beer. Once you coat every little floret, you bake the cauliflower at a high temp until crispy and golden. Of course, regarding the next step, I would never deprive you of the classics—toss those babes in your favorite traditional hot sauce (I like Frank’s Red Hot) and a little melted ghee or butter, if you’re feeling cheeky. Instead of sour cream or ranch dressing, make due with a little tangy, cooling Greek yogurt to take the heat off.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 1 cup chickpea flour
  • 1 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 head cauliflower cut into small florets
  • 1/3 cup hot sauce I like Frank’s Red Hot
  • 2 tablespoons ghee melted
  • Greek yogurt for serving
  • Celery sticks for serving


  1. Preheat the oven to 450 degrees Line a baking sheet with parchment paper or a non-stick mat.
  2. In a medium mixing bowl, whisk together the chickpea flour, water, olive oil, paprika, garlic powder, and salt. Allow the batter to sit for 10 minutes while you prep the cauliflower.
  3. Toss the cauliflower in the chickpea batter until well coated. Transfer the cauliflower to the baking sheet using a slotted spoon, shaking off any excess batter, and roast in the oven for about 15 minutes, rotating once halfway through, until crispy and lightly browned.
  4. Meanwhile, in another medium mixing bowl, combine the hot sauce and melted ghee.
  5. Toss the crispy cauliflower with the buffalo sauce and serve immediately alongside celery sticks and yogurt for dipping.