Buffalo Cauliflower

A crispy hot mess of the highest caliber. Deep fried seasoned cauliflower doused in a perfectly spicy vegan buffalo sauce.

  • Servings: 4
  • Ready in: 35-50 Minutes
  • Ideal application: Side, Snack or Appetizer
  • Products:

    Original Louisiana Brand® Hot Sauce, Original Louisiana Brand  Gold Red Pepper Sauce

Special Notes

Toss in buffalo sauce immediately following frying for better, long-lasting coverage.


  • 48 oz frozen cauliflower, thawed
  • 1 cup cold water
  • 1 cup rice flour
  • 1 1/2 tbsp granulated garlic
  • 1 tsp cracked black pepper
  • 1 tbsp onion powder
  • 1 tsp paprika
  • 1/2 cup Original Louisiana Brand ® Hot Sauce
  • 2 tbsp Original Louisiana Brand ®  Gold Red Pepper Sauce
  • 2 tbsp honey
  • 1 tsp orange zest
  • 2 tbsp vegan butter
  • 1/4 green onion, sliced
  • 2 stalks, celery, cut into sticks, ends removed
  • 2 carrots, peeled and cut into sticks
  • oil for frying


  1. Heat frying oil to 375°F.
  2. In a medium-sized mixing bowl, combine ¼ cup of rice flour, 1 cup of water, cracked black pepper, 2 tsp granulated garlic and 1 tsp onion powder. Whisk until it makes a batter and rice flour is dissolved.
  3. Using a small sauce pot, create the buffalo hot sauce by combining th remainder of the spices, Original Louisiana Brand ® hot sauces, honey and orange zest. Bring to a boil, then reduce to low.  Keep hot until ready to toss cauliflower.
  4. To set up breading station divide the rice flour in half into separate mixing bowls and keep the batter in the other bowl. Hand bread the cauliflower into the pre-dust (first bowl of rice flour) then into batter and finish tossing in the second bowl of rice flour.
  5. Gently place breaded cauliflower in hot oil. Fry for 3-4 minutes or until golden brown.
  6. Melt vegan butter into the buffalo hot sauce.
  7. Toss fried cauliflower in buffalo hot sauce and serve.
  8. Garnish with green onions, celery and carrots.

Meet the Chef

Nicholas Landry

Nicholas Landry

Corporate Chef

After graduating from the Chef John Folse Culinary Institute, Chef Nick worked as a line cook, caterer, head restaurant chef and eventually found his passion as an R&D chef. And he did so all over the place, from New York to St. Thomas to his home state of Louisiana.

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