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Keto Buffalo Cauliflower

I love cauliflower. I use it in a ton of different recipes. One of my favorites is using it as a meat alternative in lettuce wraps. Cauliflower makes a great meat alternative because it has a great texture and is very filling. I use it in sauces and mac and cheese too! It's such a versatile vegetable.

Today, I experimented with buffalo cauliflower. I love anything with buffalo sauce or hot sauce on it. I also don't like to use flour all that often. I usually use gluten free alternatives or even protein powders in lieu of flour. My husband's cousin is the creator of Scotty's Keto Bread Mix. He sent me a few bags to try out when it was first released and I was immediately hooked. It's a great bread mix that tastes just like white bread. And, it works perfectly as a flour substitute. I've been substituting this mix cup for cup in any recipe that calls for flour. You can check it out at

Ok, back to the cauliflower. I found a recipe from Tasty and changed it up a bit. Here's the original recipe if you want to use that. I used garlic flakes instead of garlic powder and the Scotty's Keto Bread for the flour. They held up great and were so tasty. I had to stop myself from eating them all! Let me know what you think when you try them.

Keto Buffalo Cauliflower


  • ¾ cup Scotty's Keto bread mix

  • 1 teaspoon paprika

  • 2 teaspoons dried garlic flakes

  • 1 pinch salt

  • ½ larger pinch of pepper

  • ¾ cup oat milk

  • 1 head cauliflower--broken into florets (I kept them fairly large when possible)


  • ¼ cup hot sauce

  • 2 tablespoons coconut oil

  • 1 tablespoon honey


1. Preheat oven to 450 degrees. While that's heating, break apart your cauliflower into florets. I tried to keep them as large as possible so I broke them off instead of cutting them into smaller pieces.

2. Mix the dry ingredients and whisk until well mixed. Add in the oat milk or another milk alternative that you prefer. I used Oat Milk and it came out great. I love the taste of that milk and the way it holds up. Whisk well until all combined.

3. Add in the cauliflower florets and stir them around until they're well coated.

4. Place them on a cookie sheet covered with parchment paper. Cook in oven for 10 minutes, flip them and cook another 10 minutes.

5. While the cauliflower is baking, mix the sauce ingredients together. Melt down the coconut oil add in hot sauce and honey. Mix thoroughly. Brush the sauce on the cauliflower and bake for another 20 minutes.

6. Serve warm with blue cheese dressing or your favorite dressing/dip. Enjoy!

I had some leftovers because it was just me, so I refrigerated them and plan on warming them up in the oven or toaster oven so they stay crispy.

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