Brave Little Vegan’s Buffalo Cauliflower
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Buffalo cauliflower is a staple in my house, and with good reason.
It’s spicy.
It’s savory.
It fulfills that lingering craving for the buffalo wings that we’ve nixed from our lives as vegans.
And it’s just damn delicious.
Serve it in wraps. Serve it as an appetizer. Whatever you do with it, one thing’s for sure: you’re gonna be glad you made it.
Brave Little Vegan’s Buffalo Cauliflower
Equipment
- Basting brush
Ingredients
- 1 cup non-dairy milk unsweetened
- 1 cup flour all-purpose or whole wheat
- 1 tbsp garlic powder
- few grinds each of salt and pepper
- 1 medium head of cauliflower cut into bite-sized florets
- 1 cup hot sauce of choice I like Franks RedHot and Sweet Baby Ray's buffalo wing sauce
- 2 tbsp vegan butter such as Earth Balance
Instructions
- Preheat oven to 450F. Have a rimmed sheet pan ready and waiting.
- Mix non-dairy milk, flour, garlic powder, salt and pepper in a large bowl. Add cauliflower florets to the bowl and toss until well coated.
- Add cauliflower to the sheet pan in a single layer. Bake for 15 minutes.
- While cauliflower is baking, put vegan butter in a small microwave-safe bowl and melt for 10-20 seconds, until good and soft. Whisk in hot sauce.
- Pour hot sauce mixture over baked cauliflower, using a basting brush if desired for ease. Bake again for 8 minutes.
- Serve with celery sticks and baby carrots. Dip in hummus or non-dairy bleu cheese if desired.
Enjoy, and don’t forget to subscribe!