Coliflor estilo búfalo

Ingredientes

• 1/2 cup 73 g raw sunflower seeds
• 2 tablespoons 30 ml apple cider vinegar
• 1/3 cup 80 ml plain unsweetened dairy-free milk beverage
• 2 tablespoons 30 ml olive oil
• 1/2 teaspoon salt
• 1 teaspoon 2 g onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon 5 ml maple syrup or agave nectar
• 1 teaspoon 1 g dried dill
• 1 teaspoon 2 g dried oregano
• 1 teaspoon 1 g dried thyme
• 1/2 cup 63 g garbanzo bean (chickpea) flour
• 2 tablespoons 30 ml olive oil, plus more for pan (optional)
• 1 1/2 teaspoons 5 g garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried thyme
• 1/3 cup 80 ml hot sauce
• 1 medium head cauliflower (cut into florets)

Preparación

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a blender, combine all the sunflower ranch sauce ingredients with 1⁄2 cup (120 ml) of water, blend until smooth.

3. 3

   In a large bowl, stir together all the buffalo cauliflower ingredients, except the cauliflower, and 1/2 cup (120 ml) of water. Add the cauliflower florets and mix until they are uniformly coated with the buffalo batter.

4. 4

   Transfer the cauliflower to a baking sheet lined with parchment paper or lightly coated with oil. Bake for 25 minutes and serve hot with the sunflower ranch sauce on the side.