All Photos © Christine Elise McCarthy 2018
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This baby is pretty easy. I love buffalo sauce but I do not eat chicken so I am always scouting for other ways to eat it – whether on pizza or with shrimp or to dip French fries in – anything. This recipe uses cauliflower & is virtually calorie-free. I used regular flour but gluten free flour or a chick pea (besan) flour – even panko or breadcrumbs could also work. Most recipes I’ve seen add an even amount of butter to the buffalo sauce but I see no reason to add that many calories.
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1 head cauliflower – cut into florets
1 cup unsweetened plain non-dairy milk
1 cup flour
1 TBS garlic powder
1 TBS onion powder
1 tsp each S&P
1 cup Buffalo sauce (I used Frank’s)
1 TBS vegan butter – melted
Vegan Blue cheese (or Ranch) dressing for dipping
Pre-heat the oven to 425.
Pour milk in a bowl & whisk in the flour with the spices. Melt the butter & whisk it into the buffalo sauce.
Cut the cauliflower into florets. Dip each into the flour mix. Spray a cooking sheet with cooking oil. Place the cauliflower on the sheet – spoon about 1/2 of the buffalo sauce over the florets & toss – & bake at 425 for about 15 minutes. Take them out & coat them with remaining buffalo sauce & bake another 15 minutes. Put them on a plate & drizzle more buffalo sauce on them.
Serve with celery & blue cheese (or Ranch) dressing.