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 Breaded Buffalo Cauliflower Okay, I know (think???) that football season is behind us but you can make these babies any time you are wanting spicy, tender deliciousness in your bellah. There are quite a few ingredients – though none are expensive – and there are a few steps but they are easy to prepare despite this and perfectly easy for the novice cook. The result is tender, savory and spicy cauliflower florets that are hard to not eat all at once. I’m guessing these would also be good in an air fryer but I don’t have one so I can’t test this idea. Paired with a cooling, dairy-free ranch (I just improvised mine with vegan mayo, almond milk, dill, salt and pepper) and some veggies, Breaded Buffalo Cauliflower hits the spot! Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Breaded Buffalo Cauliflower 1 large head cauliflower, washed and cut into large florets 1½ cups all-purpose gluten-free flour or flour of your choice (I used this) 3 tablespoons nutritional yeast 2 tablespoons dried dill ½ tablespoon dried oregano 1 teaspoon dried basil 1 teaspoon smoked paprika 1 teaspoon cumin powder 1 teaspoon baking powder 1 teaspoon garlic granules 1 teaspoon onion granules ½ teaspoon cayenne pepper Salt and pepper to taste 1¼ cups plain, non-dairy milk 10 oz. Frank’s RedHot Original flavor sauce, divided Preheat the oven to 450 degrees (you read that right!). Line a baking sheet with parchment paper. In a large, wide bowl, whisk together the dry ingredients. Mix together the non-dairy milk and two tablespoons of Frank’s hot sauce. Pour into dry ingredients and mix until thick and smooth. Pour the cauliflower florets into the bowl and mix, scooping from the bottom, until all florets are coated with batter. Place on your lined baking sheet and bake for 25 minutes. Remove from the oven and lower the temperature to 400 degrees. Dip each floret into a bowl of the remaining hot sauce with chopsticks, swirling until coated. Place back on the baking sheet. Bake for an additional ten minutes. Remove from the oven, allow to cool for five minutes, and serve. © 2013-2018, Vegan Street |
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