Appetizers & Snacks, Side Dishes

Buffalo Cauliflower

  • Prep 10 mins
  • Total 32 mins
  • Easy
  • Serves 4

Keto is associated with fatty meats and rich cheese-based recipes. It is not as well known for vegan-friendly recipes . . . until now. This Buffalo cauliflower recipe gets a moderate dose of protein and healthy fat from the almond flour and stays low enough in carbs to make this a full meal. Unsweetened vanilla almond milk adds a subtle sweetness to this spicy dish. Be sure to choose a hot sauce without added sugar.

HACK IT: Use frozen cauliflower florets in this recipe and add 10 minutes to the cooking time.


  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3/4 cup almond flour
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup, plus 1 teaspoon hot sauce, divided
  • 1/2 cup unsweetened vanilla almond milk
  • 2 cups 2 cups cauliflower florets


  • Crisper Basket
  • Large Bowl
  • Whisk
  • Step 1

    Insert the Crisper Basket and close the hood. Select AIR CRISP, set the temperature to 390°F, and set the time to 22 minutes. Select START/STOP to begin preheating.

  • Step 2

    In a large bowl, whisk the almond flour, salt, garlic powder, cayenne, paprika, and black pepper until well combined. Whisk in 1 teaspoon of hot sauce and the vanilla almond milk.

  • Step 3

    Add the cauliflower florets and stir to coat them completely in the almond flour mixture.

  • Step 4

    When the unit beeps to signal it is preheated, place a piece of parchment paper on top of the Crisper Basket. Place the cauliflower in the basket in an even layer. Close the hood and cook for 22 minutes. Every 5 minutes, open the hood and give the Crisper Basket a good shake. Close the hood and continue cooking.

  • Step 5

    Transfer the cauliflower to a large bowl. Pour the remaining 1/3 cup of hot sauce over the cauliflower and toss to coat. Serve.