If you’re landing on this post chances are you’re as fond of cauliflower’s ability to be just about anything as I am. I do have to say.. despite all the pizza crusts, gnocchi, wraps, etc. on the market today, buffalo cauliflower still remains my favorite way to eat this vegetable.
From a health stand point cauliflower is a cruciferous vegetable. Cruciferous veggies are great for detoxification but that same detoxing quality can be “rough” on the gut, meaning you want to eat it sparingly (read: not EVERY day). For all my cycle syncing ladies out there, cauliflower is the perfect food to eat during the luteal phase (second half) of your cycle as it can help your body detox extra estrogen and stave off PMS symptoms! Not sure what this means but want to dig into it? Schedule a free 15 minute discovery call with me and we can chat!
I hope you enjoy this vegetarian buffalo cauliflower recipe as much as I do!
Place the cauliflower florets in a large bowl. Add in the avocado oil and salt, toss until evenly coated.
Sprinkle the cornstarch on the cauliflower and toss again, until evenly coated.
Arrange the cauliflower florets on the baking sheet in a single layer. Spread the cauliflower out with space between each piece on the baking sheet. Bake for 25-30 minutes, or until the cauliflower is cooked completely through and beginning to brown on the edges. Remove once halfway through cooking and toss.
Remove cauliflower from the oven and put back in the large bowl. Add the buffalo sauce and toss until all of the cauliflower is well coated.
Place the cauliflower back on the baking sheet and bake for another 8-10 minutes. Tossing once halfway through.
Turn the broiler on and cook for an additional 2-5 minutes or until the edges of the cauliflower become crispy.
Remove from heat, serve and enjoy!
I have also made this recipe using romanesco instead of cauliflower and it works great.