Buffalo Cauliflower

This crispy baked Buffalo Cauliflower is tossed in tangy buffalo sauce and served with cool vegan ranch, the ultimate better for you game day appetizer.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Cauliflower Buffalo Wings ---
2. 2Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Set aside.
3. 3Mix 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. 4One 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. 5Bake for 30 minutes, flipping half way through.
6. 6While "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. 7After "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. 9Mix all ingredients together in a medium sized bowl. Place in refrigerator for at least 1 hour before serving for the flavors to combine.