Coliflor al estilo búfalo

Ingredientes

• 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
• 1 cup vegan mayonnaise
• 1 1 ⁄2 teaspoons lemon juice
• 1/2 Cup Silk Soymilk (original)
• 1 ⁄2 teaspoon dried chives
• 1 ⁄2 teaspoon dried parsley
• 1 ⁄2 teaspoon dried dill weed
• 1 ⁄4 teaspoon garlic powder
• 1 ⁄4 teaspoon onion powder
• salt and pepper to taste

Preparación

1. 1

   --- Cauliflower Buffalo Wings ---

2. 2

   Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Bake for 30 minutes, flipping half way through.

6. 6

   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.

7. 7

   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.

8. 8

   --- Vegan Ranch Dip ---

9. 9

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