For 5-6 people as an appetizer


1/2 cup all purpose gluten free flour

3 tablespoons arrowroot powder or tapioca

2 teaspoons salt

2 tablespoons egg replacer

1/3 cup water

2 teaspoons apple cider vinegar

1 cup gluten free panko

1 cauliflower, cut into florets

Sauce Ingredients:

1/2 cup Buffalo sauce

2 tablespoons coconut oil

2 teaspoons apple cidar vinegar

2 teaspoons Maple syrup


Turn the oven on to 400 degrees F.

Boil florets for 4 minutes, drain, pat dry. 

Mix the flour, salt, and arrowroot into 1 bowl.

Mix the egg replacer with the apple cider vinegar, and water. Adding a little water at a time as the mix gets thicker to keep it thin throughout the battering process.

Add the panko into another bowl.

Dip each cauliflower floret into the  flour-shaking off excess, then the egg water, then the panko. 

Put on parchment paper

Bake at 400 for 12 minutes, flip, 12 more minutes

Make the sauce:

Heat all ingredients together and whisk until thickened. 

Mix the florets in the sauce and serve


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