Buffalo Cauliflower (vegan) Recipe
Crispy cauliflower florets tossed in tangy buffalo sauce, served with vegan ranch for a bold plant-based starter.
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Ingredients
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For the Buffalo Cauliflower
For the Vegan Ranch Dip
Method
For the Buffalo Cauliflower
- 1
Preheat the Oven
Preheat your oven to 450°F (230°C) to ensure a crispy texture on the cauliflower.
- 2
Prepare the Cauliflower
Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.
- 3
- 4
Bake the Cauliflower
Spread the seasoned cauliflower florets onto a baking sheet lined with parchment paper in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- 5
Toss with Buffalo Sauce
Remove the cauliflower from the oven and place it back in the mixing bowl. Pour the buffalo sauce over the hot florets and toss until they are well coated.
- 6
Final Bake
Return the coated cauliflower to the baking sheet and bake for an additional 10 minutes to set the sauce.
For the Vegan Ranch Dip
- 7
Soak the Cashews
Soak the cashews in water for at least 2 hours or overnight to soften them.
- 8
Blend the Dip
In a blender, combine the soaked cashews, water, apple cider vinegar, Dijon mustard, garlic powder, dried dill, salt, and black pepper. Blend until smooth and creamy.
- 9
Adjust Seasoning
Taste the ranch dip and adjust the seasoning if necessary. Add more salt, garlic powder, or dill to taste.
- 10
Serve
Transfer the vegan ranch dip to a serving bowl and refrigerate until ready to serve with the buffalo cauliflower.
