Buffalo Cauliflower

This crispy baked Buffalo Cauliflower is tossed in tangy buffalo sauce and served with cool vegan ranch, the ultimate better for you game day appetizer.

Course Appetizer

Cuisine American

Keyword Buffalo Cauliflower

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 1114kcal

Author Jason Decker

Ingredients

Cauliflower Buffalo Wings

1 head of cauliflower cut into bite sized florets
1/2 C Silk Soymilk Original
1/2 C water
3/4 C all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp ground pepper
1 Tablespoon dairy-free butter
1 Cup red hot pepper sauce

Vegan Ranch Dip

Instructions

Cauliflower Buffalo Wings

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Set aside.
Mix together the Silk Soymilk and water, set aside. In a large bowl, milk together the flour and dried seasonings. Slowly incorporate the milk/water mixture to form a batter.
One at a time, dip the cauliflower florets in the batter until coated. Place on sheet tray in a single layer and make sure they are not touching.
Bake for 30 minutes, flipping half way through.
While "wings" are baking, make the sauce. In a small sauce pot, mix together the butter and hot sauce. Bring to a simmer over medium high heat, stirring occasionally. Take off the heat at a simmer.
After "wings" have cooked a full 30 minutes, place them in a large bowl and toss with the hot sauce mixture. Place "wings" back on the sheet tray in a single layer and bake an additional 30 minutes, turning them over half way through. Serve with the vegan ranch dip.

Vegan Ranch Dip

Mix all ingredients together in a medium sized bowl. Place in refrigerator for at least 1 hour before serving for the flavors to combine.

Nutrition