Serves 4
55 min
Crispy Buffalo Cauliflower
Recipe GLPR6f60d2a94bc917
Golden-brown cauliflower florets coated in a light, crispy egg white and arrowroot batter, then tossed in a tangy, spiced buffalo sauce made with avocado oil. This paleo and Whole30-compliant appetizer can be prepared in the oven or air fryer for maximum crispiness without refined oils or grains.
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Ingredients
2 large egg whites
½ cup arrowroot powder
1 teaspoon garlic powder
¾ teaspoon kosher salt
1 large head cauliflower (about 2½ pounds), cut into uniform florets
¼ cup avocado oil
½ cup cayenne pepper sauce
1½ tablespoons apple juice
1 tablespoon fresh lemon juice
Directions
Preheat your oven to 400°F using convection mode, positioning the rack in the middle. If your oven lacks convection, heat to 425°F instead and plan to rotate the baking sheet more frequently during cooking.
In a large mixing bowl, whisk the egg whites until they become light and frothy.
Add the arrowroot powder, garlic powder, and salt to the egg whites. Whisk continuously until the mixture forms a smooth, sticky batter with no lumps.
Place the cauliflower florets into the batter. Using your hands, toss the florets thoroughly so that each piece is evenly coated with batter.
Gently shake off any excess batter from the florets. Arrange them in a single layer on a wire rack set over a rimmed baking sheet (make sure the sheet is well-greased to prevent sticking).
Bake for 20 minutes in the preheated oven. Carefully flip each floret over and rotate the baking sheet. Continue baking for another 15 to 20 minutes until the cauliflower is golden brown and crispy on all sides.
For air fryer method: Lightly spray the air fryer basket with cooking spray. Working in two batches, add half of the battered cauliflower to the basket. Spray the florets lightly with cooking spray. Air fry at 400°F for 18 to 20 minutes, tossing the florets every 8 minutes until they are golden brown and crispy. Repeat with the remaining batch.
While the cauliflower cooks, prepare the buffalo sauce. In a small saucepan, gently heat the avocado oil over low heat. Whisk in the cayenne pepper sauce, apple juice, and lemon juice until well combined. Remove the pan from the heat and set aside.
Once the cauliflower florets are cooked through and crispy, transfer them to a large bowl. Pour the warm buffalo sauce over the florets and toss gently until evenly coated.
Serve the crispy buffalo cauliflower with fresh celery and carrot sticks on the side. A dairy-free ranch dip pairs wonderfully as an optional accompaniment.
