Buffalo Cauliflower Bites & Ranch Dip

By GuidingVegan

Ingredients

• 1 large head of cauliflower (about 5-6 cups raw)
• 1/2 cup almond milk (or of choice)
• 1/2-1 cup water (more to create a thinner coating)
• 3/4-1 cup red hot sauce (I used Frank’s)
• 3/4 cup gluten-free all purpose flour
• 1 tablespoon butter (grass-fed or vegan)
• 2 teaspoon garlic powder
• 2 teaspoon onion powder
• 1 teaspoon cumin powder
• dash of cayenne pepper
• ground black pepper and sea salt
• Non-dairy Ranch dip
• 1/2 cup cashews, soaked for at least 1 hour
• 1/2 cup unsweetened almond milk (may thin out to desired consistency)
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoon fresh chives
• 1 tablespoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• sea salt and ground black pepper to taste

Details

Servings 10
Preparation time 20mins
Cooking time 60mins
Adapted from nutritionstripped.com

Preparation

Step 1

Instructions

Preheat oven to 450 degrees F

Line a baking sheet with foil or parchment paper.

Cut cauliflower head into small bite sized pieces.

COATING//

Mix flour, milk, water, and spices into a small bowl.

Dip each cauliflower floret into this flour mixture (This is the step where you can either make the batter thick or thin by using less/more water respectively. I enjoy it on the thinner side so I choose to add more water).

Lay on baking sheet in an even layer to ensure baking all around.

Bake for 25 minutes or until golden brown.

BUFFALO SAUCE:

In a small saucepan melt the butter and hot sauce, bring to a simmer and remove from heat.

After the cauliflower bites have baked, pour the buffalo sauce mixture onto the bites.

Stir until each cauliflower bite has been coated in the sauce.

Bake for another 10-15 minutes.

Non-diary Ranch dressing:

Blend all ingredients into a Vitamix or high speed blender until smooth.

If using for a dip, use less water.

If using for a dressing, use more water.

Keep chilled until used.