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Serves
US | Metric
Ingredients
Cauliflower
  • 1 Large head cauliflower
  • 1 Cup Water
  • ¾ Cup AP flour (or GF)
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • ¼ tsp Salt
  • 1½ Cups Panko breadcrumbs
Buffalo sauce
  • 1 Cup Frank's Red Hot sauce
  • 2 tbsps Margarine
  • 2 tbsps Maple syrup
Ranch sauce
  • 1 Cup coconut yogurt (or vegan mayo)
  • 1 tsp Apple cider vinegar
  • 1 tsp Fresh dill
  • 1 tsp Onion powder
  • ½ tsp Garlic powder
  • Pinch of paprika
  • Pinch of black pepper
  • Salt (to taste)
Crudités
  • 2 Pcs carrot (cut in sticks)
  • 4 Pcs radishes (quartered)
  • 4 Pcs baby cucumbers (quartered)
  • 2 Stalks celery (sticks)
Vegan Buffalo Cauliflower Vegan Buffalo Cauliflower

Vegan Buffalo Cauliflower

This dish is better than the carnivore version, perfect texture and flavour. With a nice kick to it.

Prep 45 minutes
Total 45 minutes

Cauliflower:

  • Wash and cut the cauliflower to large florets.
  • In a large bowl, add water, four, garlic and onion powder and salt.
  • Whisk until well combined.
  • Place the panko breadcrumbs in a small bowl.
  • Add the cauliflower to the batter in the bowl and toss to combine and really coat the cauliflower.
  • Remove the pieces of cauliflower, one by one, and tap off the excess batter to the side of the bowl.
  • Roll each floret in the breadcrumbs to coat, then place on a baking sheet.
  • In a large saucepan, heat up some oil.
  • When reaching 350℉, place the cauliflower in the oil and cook until golden brown (work in batches) .
  • Place them on top of parchment paper and add salt.
  • Reserve them aside.

Buffalo sauce:

  • Mix ingredients in a saucepan and bring it to a simmer.
  • Put aside.

Vegan ranch:

  • Mix all the ingredients until smooth and reserve.


Assembling:

  • Toast the cauliflower with the buffalo sauce and place them into a dish with the ranch and the crudités.
  • Bon appetit!
Vegan Buffalo Cauliflower Vegan Buffalo Cauliflower

Vegan Buffalo Cauliflower

This dish is better than the carnivore version, perfect texture and flavour. With a nice kick to it.

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Cauliflower
  • 1 Large head cauliflower
  • 1 Cup Water
  • ¾ Cup AP flour (or GF)
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • ¼ tsp Salt
  • 1½ Cups Panko breadcrumbs
Buffalo sauce
  • 1 Cup Frank's Red Hot sauce
  • 2 tbsps Margarine
  • 2 tbsps Maple syrup
Ranch sauce
  • 1 Cup coconut yogurt (or vegan mayo)
  • 1 tsp Apple cider vinegar
  • 1 tsp Fresh dill
  • 1 tsp Onion powder
  • ½ tsp Garlic powder
  • Pinch of paprika
  • Pinch of black pepper
  • Salt (to taste)
Crudités
  • 2 Pcs carrot (cut in sticks)
  • 4 Pcs radishes (quartered)
  • 4 Pcs baby cucumbers (quartered)
  • 2 Stalks celery (sticks)

Cauliflower:

  • Wash and cut the cauliflower to large florets.
  • In a large bowl, add water, four, garlic and onion powder and salt.
  • Whisk until well combined.
  • Place the panko breadcrumbs in a small bowl.
  • Add the cauliflower to the batter in the bowl and toss to combine and really coat the cauliflower.
  • Remove the pieces of cauliflower, one by one, and tap off the excess batter to the side of the bowl.
  • Roll each floret in the breadcrumbs to coat, then place on a baking sheet.
  • In a large saucepan, heat up some oil.
  • When reaching 350℉, place the cauliflower in the oil and cook until golden brown (work in batches) .
  • Place them on top of parchment paper and add salt.
  • Reserve them aside.

Buffalo sauce:

  • Mix ingredients in a saucepan and bring it to a simmer.
  • Put aside.

Vegan ranch:

  • Mix all the ingredients until smooth and reserve.


Assembling:

  • Toast the cauliflower with the buffalo sauce and place them into a dish with the ranch and the crudités.
  • Bon appetit!