Best Keto Plant Based Buffalo Cauliflower Burger

This cauliflower buffalo burger is a plant-based Keto alternative to a buffalo chicken burger. It is spicy, crispy on the outside, soft on the inside, and incredibly delicious. Not only is this burger a great way to enjoy cauliflower, but it is also gluten-free, dairy-free, and nut-free. You can whip up this recipe in no time using a few pantry ingredients.

How to get a crispy coating on the cauliflower burger patty

To get a crispy buffalo burger, you will need to dip the cauliflower pieces in a batter made of almond flour, almond milk, psyllium husk, and spices, then bake until crispy and golden. Let them cool slightly before dipping them in buffalo sauce.

Which condiments go well with this Keto cauliflower burger?

Traditional buffalo wings are usually served with ranch dressing or blue cheese dressing. For this plant-based version, you can use vegan ranch or coconut yogurt.

What can you serve these Keto plant-based burger patties with?

You can serve this burger patty with anything you prefer. You can place it between lettuce leaves for a light and refreshing option, or you can grill large portobello mushrooms and use 2 to resemble a bun. For a more traditional burger, serve it in a Keto bun.

Which hot sauce can you use for this plant-based recipe?

You can choose your preferred hot sauce, as long as it is Keto-friendly and vegan. Many popular hot sauce brands happen to be made of natural ingredients suitable for a plant-based Keto diet. Avoid any brands that contain sugar. A good list of ingredients would include pepper, vinegar, salt, garlic, water, and oil.

Net Carbs

5.3 g
Fiber

8.9 g
Total Carbs

14.4 g
Protein

6.5 g
Fats

28.9 g

325 cals

Quantity

Serving Size

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Cauliflower

200 g
Almond flour

0.33 cup
Psyllium Husk Powder

2 tsp
Onion powder

0.5 tsp
Garlic, powder

0.25 tsp
Salt

0.25 tsp
Almond milk

0.33 cup
Hot pepper sauce

0.25 cup
Vegan Butter

2 tbsp
Lettuce, green leaf

2 outer (large) leaf
High Omega Vegan Ranch Salad Dressing

2 tbsp

Step 1

Preheat your oven to 200 C/ 400 F and line a baking sheet with parchment paper. Cut 2 slices lengthwise from the center of the cauliflower head. Each piece should be around 1 inch (2.5 cm) thick and weigh about 100g.
Step 2

To prepare the batter, add the almond flour, psyllium husk, onion powder, garlic powder, and salt to a bowl. Whisk to combine. Add the almond milk and mix until a thick batter forms.
Step 3

Working with one cauliflower piece at a time, dip it into the batter. Cover both sides generously with the batter, then transfer to the baking sheet. Repeat with the second piece of cauliflower.
Step 4

Bake for 25-30 minutes, flipping halfway through. They should be golden and crispy on the outside and soft in the middle. While the cauliflower burgers are cooking, prepare the hot sauce.
Step 5

To a small bowl, add the hot sauce. Melt the vegan butter and drizzle it over the hot sauce. Whisk to combine.
Step 6

Dip each cauliflower burger in the sauce and return it to the baking sheet. Bake for another 10 minutes until crispy. Set aside to cool for a couple of minutes.
Step 7

Optionally serve the buffalo burgers inside Keto bread buns with a lettuce leaf. Add 1 tbsp of vegan ranch dressing on top of the patty. Serve immediately.