Here is a tasty vegan snack or side. There’s something about a homemade Buffalo Sauce that’s so satisfying! I love the combination of ranch and veggies with buffalo sauce.
The batter is so easy and is gluten-free.
Coat the cauliflower in the batter.
Put the flowerettes on a baking sheet.
Serve with Vegan Ranch Dressing and vegan Buffalo Sauce. The link to the ranch dressing is in the HERE. For my Buffalo Sauce, I added ghost pepper sauce as I like spicy food, but you don’t need to add it.
- 1 Head of Cauliflower
- 3/4 Cup Almond Flour
- 1 Cup Coconut Milk
- 1/2 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1/4 tsp Cayenne
- 1 tsp Paprika
- A pinch of Salt & Pepper
- 1/4 - 1/2 Water
- 1/2 Cup Hot sauce
- 2 Drops Ghost Pepper Sauce optional
- 1 Tblsp Extra Virgin Olive Oil
- Vegan Ranch Dressing
Preheat oven to 425F/220C.
For the Buffalo Sauce, mix together the hot sauce, ghost pepper sauce and olive oil. Add more oil if needed. Set aside until later.
Break apart the cauliflower to bite sized pieces.
Mix together the flour, cayenne, cumin, garlic powder, onion powder, paprika, salt & pepper and milk. If it is still too thick, add water until it is quite runny.
Add the flowerettes to it and coat completely. Make sure you let any excess batter drip off.
Place the coated flowerettes on parchment lined sheets.
Bake for 15 minutes. Turn over and coat with half the buffalo sauce and bake for another 15 - 20 minutes.
Serve with extra Buffalo Sauce, veggies and Vegan Ranch Dressing. The recipe for the Ranch Dressing is linked in the blog above If you don't want to make the ranch dressing, you can buy vegan ranch dressing from the store.