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Buffalo Cauliflower

Buffalo cauliflower on a wire cooling rack with carrot sticks, celery sticks and a cup of ranch dressing.
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Fresh cauliflower florets baked and breaded to crispy perfection and then doused in tangy buffalo sauce.

Ingredients

Scale

2 heads cauliflower, cut into florets

For the Batter

1 1/2 c nondairy milk

1 tsp apple cider vinegar

1 1/2 c all purpose flour

1 tbsp garlic powder

1 tbsp onion powder

2 tsp paprika

2 tsp salt

1 tsp black pepper

For the Buffalo Sauce

1/2 c buffalo sauce

1/4 c vegan butter, softened

1 tbsp agave nectar

For “Ranch” Dipping Sauce

12 oz box extra firm silken tofu

1/4 - 1/3 c water

1 tbsp lemon juice

1 1/2 tsp apple cider vinegar

1 tsp dijon mustard

3 cloves pressed garlic

1 tbsp nutritional yeast

2 tsp dried parsley

1 tsp onion powder

1/2 tsp salt

1 tbsp chopped fresh chives

1 tbsp chopped fresh dill

Instructions

  1. Prep: Preheat oven to 425 degrees F (218 C) and line 2 baking sheets with parchment paper. Set aside.
  2. Make Buttermilk: In a measuring cup, stir together the nondairy milk and apple cider vinegar. Leave it to sit undisturbed for 5 minutes. The vinegar will encourage the milk to curdle, giving it a buttermilk-like flavor.
  3. Make the Batter: In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt and pepper. Pour in the “buttermilk” and whisk until just combined.
  4. Coat and Bake: Add the cauliflower florets (a handful at a time) to the bowl of batter and toss to coat. Tap off any excess batter and arrange the florets over the prepared baking sheets. Place one of the baking sheets on center rack of preheated oven and bake for 20 minutes.
  5. Mix Buffalo Sauce: While the first batch of cauliflower is baking, prepare the buffalo sauce. In a small bowl, whisk together the buffalo sauce, softened vegan butter and agave nectar. When 20 minutes is up, remove the cauliflower from the oven. Brush each piece with the buffalo sauce. Return cauliflower to oven to bake for another 20 minutes.
  6. Prepare Dipping Sauce: To make the “ranch sauce,” combine all ingredients in a high speed blender and blend until completely smooth. Chill until ready to use.
  7. Serve: When cauliflower is finished baking, give each piece an additional brush of the buffalo sauce. Serve with the prepared dipping sauce and fresh carrot/celery sticks if desired. Repeat baking process for second batch.*

Equipment

Notes

*Buffalo cauliflower will keep in an airtight container in the refrigerator for 1-2 days but is best consumed the day it is made.

*It is highly recommended that you bake one batch of cauliflower at a time. Like all veggies, buffalo cauliflower cools very quickly. Serve the first batch before you slip the second into the oven. This will leave you with a hot, fresh batch the moment you run out of the first.

Find it online: https://censoredbaker.com/buffalo-cauliflower/

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