Buffalo Baked Cauliflower

In light of it finally being football season I was inspired by some game day eats I came accross while surfing pinterest. I had cauliflower at home and wanted to find a new way to incorporate it into my dinner so I took inspiration from Eat Drink Shrink to create this gluten-free version! 

Buffalo Baked Cauliflower

I figured I would just keep this post short and sweet so see the recipe below!


Buffalo Baked Cauliflower


  • 1/4 cup + 2 tbsp.  Tigernut Flour
  • 1/4 cup + 2 tbsp. Teff Flour
  • 1/4 cup cornstarch (or another gluten free starch like arrowroot powder or tapioca)
  • 3/4 tsp. garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp. olive oil 
  • 1 cup unsweetened cashew milk
  • 1 head of cauliflower
  • 1 cup—1.5 cups Ians brown rice bread crumbs
  • 1/2 cup—3/4 cup Buffalo Sauce
  • 3 tbsp. olive oil


  1. Preheat the ovento 450 degrees and line a baking sheet with aluminum foil. Set aside.
  2. Cutcauliflower up into bite size pieces/florets., discarding the stem and leaves.
  3. In a large bowl combine the tigernut flour, teff flour, cornstarch, garlic powder, salt, and pepper. Mix together and then add the olive oil and cashew milk.  Whisk well and then add the cauliflower florets.
  4. Shake off the excess batter and roll in the bread crumbs. Place on the lined baking sheet and bake for about 15-20 minutes until lightly browned.
  5. Meanwhile warm the buffalo sauce and mix in the 3 tbsp. of olive oil (If you are not vegan you may use grass fed butter).
  6. Once the cauliflower is done lightly coat in the buffalo sauce and put it back in the oven for about10-15 minutes untilthe sauce is stuck on and beginning to brown.
  7. Serve as a side dish, appetizer or atop a salad!

Click here for the printable version!