- 1 medium to large head of cauliflower, cut into florets
- 3/4 cup chickpea flour (also known as garbanzo bean flour)
- 3/4 cup filtered water
- 1/4 cup fresh lemon juice
- 1 tsp onion powder
- 1 tsp cayenne (use more or less depending on your spiciness preference and how hot your cayenne is)
- 3/4 tsp salt
- 1/4 tsp ground mustard seed
Preheat your oven to 425 degrees.
Line a large baking sheet with parchment paper.
Add the cauliflower florets to a large bowl and set aside.
Add all the remaining ingredients for the batter into a bowl.
Pour the batter over the cauliflower and toss until evenly coated.
Pour the battered caulifower onto the baking sheet. Spread out evenly. It’s ok if there is batter on the parchment paper. (It will be crispy and delicious!)
Bake at 425 degrees for about 25 minutes in the hottest part of your oven. (This is the bottom of my oven.) Check it intermittently to make sure it does not burn.
Allow to cool for a few minutes and enjoy immediately.
These Buffalo Cauliflower Bites pair well dipped in my Garlic Cashew Cream. They are best eaten fresh when they are most crispy, but can be eaten as leftovers. Reheat in the oven or toaster oven to get them crisp again.
If you’ve never used chickpea (garbanzo bean) flour, try Anthony’s Chickpea Flour or Bob’s Redmill is a non-organic brand that’s easy to find. Chickpea flour is now a staple in my house (and so is this recipe!).