Thursday, August 30, 2012

Buffalo- Style Cauliflower and Ranch!

This is one of those recipes that take a little longer than a normal  dinner (a normal dinner for me is reheat some potatoes and add some broccoli and sauce!) but is soooo worth it! I've seen this whole cauliflower "chicken" thing around for a while, starting at one of my favorite blogs, Chocolate Covered Katie. For this buffalo-style cauliflower, I used this recipe and I used the ranch (or Sanctuary Dressing) from Appetite for Reduction-- a modified version can be found here. This ranch is super good (and this from a former ranch addict), and is just the perfect hing to cool down the spicyness of the "wings". You can also use gluten free flours for the cauliflower! As always, I've modified both recipes a bit for my tastes and what I have on hand. I'm really excited to make it again when my MIL is here next week, this time with rice flour! And now for the recpies!
 Check out the awesome texture on these!

 Buffalo-Style Cauliflower
  • 1 head of cauliflower, cut into chunks
  • 3/4 cup flour
  • 1 cup almond milk
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • pinch of black pepper
  • 1 tablespoon agave
  • 3 tablespoons margarine
  • 1 cup hot wing sauce
  • preheat oven to 450 degrees Fahrenheit
  • mix the flour, milk, onion powder, garlic powder, and pepper in a bowl (preferrably with a lid)
  • add about 1/2 of the cauliflower to the bowl, put the lid on and shake shake shake until all of the pieces are covered
  • take the pieces out with a fork and place on a greased baking sheet, trying not to let the pieces touch
  • repeat with the remaining pieces (I used 2 baking sheets)
  • if you don't have a bowl with a lid, just use a fork and your fingers to cover each piece, let the excess drip off, and place on the baking sheet-- this just takes a little more time
  • drizzle with the agave (this is my addiction and gives it a yummy caramelized flavor!)
  • bake for about 15-20 minutes, flipping once
  • while that's baking, melt the margarine and mix it with the wing sauce
  • when the cauliflower is done and crispy, brush on the sauce and bake for another 5-10 minutes


Tofu Ranch (Appetite for Reduction Sanctuary Dressing)

  • 15 oz. firm tofu (she uses silken, but my store doesn't carry it and this works!)
  • 2/3 cup water
  • 2 cubes vegan bouillon
  • 3 tablespoons vegan mayo (I'm in love with Mindful Mayo!)
  • 2 tablespoons plus 1 teaspoon apple cider vinegar
  • 1 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tsp sugar (or agave, I was out of that)
  • 1/2 tsp salt
  • 1/4 tsp fresh ground back pepper
  • 1/2 tsp dried dill
  • put everything but the pepper and the dill into a blender and blend away, scraping the sides and pushing it around as needed until creamy
  • add the dill and pepper and pulse until mixed through (this leaves you with bits and pieces instead of a murky-colored dressing!)
Eat the cauliflower with the dressing and enjoy! SO yum!

    Mmm, spicy "wings" and creamy dressing


    1. Just wanted to let you know that I tried this recipe because I saw your post and it is SO GOOD. I don't even like cauliflower but I loved this. Thanks!

    2. I'm so glad you liked it! I used to really not like cauliflower either, but it's growing on me.

    3. Replies
      1. I've not tried because I don't drink milk, but I'm sure it would work!

    4. I just made this and I am afraid I'm going to eat the whole batch! modified it slightly to have some nutritional yeast (and extra garlic) in the breading. definitely going to experiment with different kinds! i can bring back all of my old favorite wing sauces that I had to give up when I went vegan!

      1. What I love about this recipe is that it's ok to eat the whole batch! There's only about 245 calories in the whole batch of "wings" (if you use a lighter margarine)! Then, to top it off, the ranch dressing is so good for you! I love to douse things in ranch and this one is mostly protein, not mostly fat so bonus!