PLANT-BASED BUFFALO CAULIFLOWER BITES
Ingredients:
For the Cauliflower Bites:
1 head of cauliflower, cut into florets
1 cup all-purpose flour (or chickpea flour for a gluten-free option)
1 cup plant-based milk (such as almond, soy, or oat milk)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For dipping use Dairy free ranch salad dressing
For the Buffalo Sauce:
1/2 cup hot sauce (such as Frank's RedHot)
1/4 cup melted vegan butter
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch of cayenne pepper (optional, for extra heat)
Instructions:
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, plant-based milk, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a batter.
Dip each cauliflower floret into the batter, making sure it’s well-coated. Shake off any excess batter.
Place the coated cauliflower florets on the prepared baking sheet in a single layer. Bake for 20-25 minutes or until golden brown and crispy, flipping halfway through.
While the cauliflower is baking, prepare the buffalo sauce. In a small saucepan, combine the hot sauce, melted vegan butter, maple syrup, apple cider vinegar, garlic powder, onion powder, and cayenne pepper (if using). Heat over low heat, stirring until well combined.
Once the cauliflower is done baking, transfer the florets to a large bowl. Pour the buffalo sauce over the cauliflower and toss until all the pieces are coated evenly.
Place the coated cauliflower back on the baking sheet and bake for an additional 10-12 minutes until the sauce is stick and caramelized.
Remove from the oven and let them cool slightly before serving.
Serve your Plant-Based Buffalo Cauliflower Bites with vegan ranch dressing, celery sticks, and carrot sticks for a tasty and satisfying appetizer or snack. Enjoy!
