- 6
Ingredients
- 1 head cauliflower
- 1 cup unsweetened non-dairy milk (I used unsweetened coconut milk)
- 1/2 cup brown rice flour
- 1 T garlic powder
- 1/2 t salt
- 1 1/2 T Earth Balance butter
- 1 cup hot sauce (I used Frank’s)
- celery for serving
- ranch dressing for serving (see my vegan recipe below)
Preparation
Step 1
Preheat your oven to 425 degrees. Chop up your cauliflower into bite-sized pieces.
Combine the milk, flour, salt, and garlic powder in a bowl and stir until combined.
Coat each piece of cauliflower in the milk/flour mixture and shake off the excess. Place on a baking sheet lined with parchment paper or a
Cook for about 20-25 minutes. You want to make sure the cauliflower is cooked through but not burned. Mine were perfectly toasty after 22 minutes. While the cauliflower is cooking, melt the butter.
Mix the melted butter and the hot sauce.
Toss with the butter/hot sauce mixture and serve!
, makes about 2.5 cups. Adapted from
-Fresh herbs: I used 1 T parsley, 4 leaves basil, and about 3 fresh chives. I think just about any variation of these will work.
Add all ingredients to the blender or food processor and blend on high for about 2 minutes or until smooth. Add herbs and pulse to combine. Note this makes a pretty thick recipe – better for dipping. If you want to use this as a salad dressing, I recommend thinning it out with a little water.