Crispy Vegan Buffalo Cauliflower with Homemade Ranch Dip
Crispy Vegan Buffalo Cauliflower with Homemade Ranch Dip
Ingredients
FOR THE CAULIFLOWER:
- 1 medium Cauliflower cut into large florets
- 1/2 c Almond Milk you can also just use water here
- 1/2 c All Purpose Flour
- 4 c VEGAN corn flake style dry cereal
FOR THE BUFFALO SAUCE:
- 8 tbsp Vegan Margarine melted
- 1/3 c Frank's RedHot BUFFALO WINGS Sauce
FOR THE RANCH DIP:
- 1/4 c Vegan Mayonnaise
- 1/4 c Sour Cream (if you are substituting for coconut milk, omit the almond milk below)
- 1/4 c Almond Milk or canned coconut milk
- 1 tbsp Onion grated
- 1 tbsp Parsley chopped
- 1/2 tsp Lemon Juice
- 1/4 tsp Garlic Powder
- 1/4 tsp Dried Dill
- 1/4 tsp Salt
- 1/8 tsp Pepper
- Dried Chives OPTIONAL, to taste
Instructions
- Preheat oven to 400 degrees.
- Trim a head of cauliflower into large florets. We used a medium cauliflower and it filled one half sheet pan full of florets. Enough for about 3-4 people served as an appetizer.
- In the bowl of a food processor, add 4 cups of a vegan corn flake style dry cereal and pulse just a few times. Add to a large bowl.
- For the vegan ranch dip, simply whisk all of the ingredients together and be sure to refrigerate for at least 30 minutes prior to serving so that it can thicken.
- Back to the cauliflower, coat in almond milk (or even water) and lightly coat in all purpose flour.
- Drain a can of chickpeas and use the brine to coat the cauliflower and immediately go straight into the corn flake crumbs. Place coated cauliflower on a parchment lined sheet pan and bake for about 20 minutes or until golden and a knife inserts easily.
- In a small sauce pan, add the vegan margarine and Frank's RedHot BUFFALO WINGS Sauce. Melt and whisk together. Set aside.
- Toss (or drizzle) the sauce over the cauliflower florets and serve with the vegan ranch, carrot and celery sticks.