Buffalo Cauliflower with Vegan Ranch Dressing
It’s best if you use almond meal instead of almond flour, the flour tends to make the cauliflower a little soggy. Don’t overbake them, make sure you still get the crunch. Almond meal is not as refined as almond flour, it’s a little bit coarse in texture. Or don’t use any flour at all. For the hot sauce, I combined 2 tablespoons Sriracha and 1 tablespoon Tabasco sauce.
Recipe:
Ingredients
- 1 medium head cauliflower, cut them into florets
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 cup almond milk
- 1/4 cup hot sauce divided
- 2 cups almond meal
- salt to taste
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet pan with parchment paper. In a bowl combine all ingredients and 1 tablespoon hot sauce, except almond meal. Toss to coat well. Dredge each cauliflower florets onto almond meal, arrange them on to the pan.
- Brush the cauliflower with the remaining hot sauce. Drizzle with oil, bake for 15 minutes or until slightly tender but not overcooked. Set aside.
Recipe for the vegan ranch dressing:
Ingredients
- 1 cup almond milk
- 1 cup raw cashews, soaked in water overnight
- 2 garlic cloves
- Juice of one lemon
- 1 teaspoon fresh dill
- 1 tablespoon apple cider vinegar
- 2 teaspoons nutritional yeast
- salt and pepper to taste
Instructions
- Combine all ingredients in a blender except dill, blend until smooth. Transfer to a bowl, scraping the sides. Add dill and stir to mix well.
- Cut up carrots and celery to go along with the Buffalo Cauliflower. And dip them into the ranch dressing.
Note:
If you’re looking to make the traditional ranch dressing, use 1/4 cup fresh Parmesan cheese instead of nutritional yeast and use Greek yogurt instead of cashews. Eliminate the apple cider vinegar just use lemon juice. For your liquid add regular milk or cream or buttermilk.
If you use a high powered blender you’ll get a smoother consistency which if perfect for Ranch Dressing.
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