Vegan Buffalo Cauliflower

Posted by in 4th of July, Cooking, Snacks, Super Bowl Sunday | 2 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Wednesday!!

 

 

 

 

 

 

 

After producing upwards of 300 recipes the past few years, there is one recipe that remains to be NUMBER ONE.. lol

 

It’s this classic vegan buffalo Cauliflower!

 

I created this recipe nearly two years ago while not even working in my own kitchen. I had seen countless Buffalo cauliflower recipes on Pinterest, but they all looked soggy and just not reminiscent of this classic concept. I had attempted various versions and they all just fell short of what I had hoped for.. 

 

Until I made this one!

 

 

 

 

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What I love about this dish is, everything! It requires minimal ingredients, effort, is affordable, uses no vegan egg, has texture with the panko, perf for any season, non vegan approved, can easily be made in bulk, and just is hands down my fave cauli!

 


 

 

 

If you’ve had a bad experience with Buffalo Cauliflower, you’re not alone and don’t lose hope, because you simply need to try this seamless recipe I put together!

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

Easy

Quick

Minimal ingredients 

Full of fiber

Affordable

Spicy 

Great for entertaining

Crispy!

Baked!

Can be made without butter!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe Tutorial 

 

 

 

 

 

Yields 6 to 8 cups

Vegan Buffalo Cauliflower

20 minPrep Time

15 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 cup almond milk
  • 1 cup white or whole wheat flour
  • 1 teaspoon garlic powder
  • pepper to taste
  • 1 tablespoon oil
  • 1 head of cauliflower (chopped into bite size pieces)
  • 1 cup Panko bread crumbs
  • 1/2 cup buffalo sauce
  • 4 tbsp Earth Balance vegan butter
  • 1/2 cup Follow Your Heart vegan blue cheese
  • 2 tbsp chopped green onion

Instructions

  1. Preheat oven to 450 degrees. Cut cauliflower into bite sized pieces discarding the core. Combine almond milk, flour, garlic powder, pepper and olive oil in a large bowl. Create a separate bowl with the Panko. Dip the pieces in the batter (let any excess drip off), then coat in Panko, place on a foil lined pan and bake 15 minutes.
  2. Melt buffalo sauce with butter on the stove or in the microwave. (optional) Remove from the oven and gently toss in the buffalo sauce. Generously coat the cauliflower, but don't soak. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp.
  3. Top with vegan Follow Your Heart blue cheese dressing and green onion and serve with carrots and celery.
Cuisine: Appetizer/Side |
7.6.6
828
http://www.eatdrinkshrink.com/cooking/buffalo-cauliflower

 

 

 

 

 

 

 

 

 

 

 

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2 Comments

  1. Hello - I tried these out and they were delicious but the 1/2 cup of buffalo sauce was not nearly enough to coat all the cauliflower. I was wondering if there's a special trick to make it coat that much.
  2. Just tried these last night for a tapas date night for two. We consider ourselves both foodies. We eat paleo and never turn a good vegan dish down when we find it and this is defintly a great one! Came out absolutly perfect. Fail proof and relish!!! thanks for the recipe and keep on posting.

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