Buffalo Cauliflower Platter
Healthy noshing at its best and a total crowd pleaser!
Whether you’re in it for the game or just the food, every Super Bowl party needs a great spread! And this Buffalo Cauliflower Platter is healthy noshing at its best!
Crispy, spicy and tangy Roasted Buffalo Cauliflower + Chickpeas, crunchy carrots & celery and a creamy Vegan Ranch Dressing for dipping. The combination is addictively delicious and will be a total hit!
As a bonus, this is super easy to make! The cauliflower and chickpeas are roasted and get nice and crispy before being tossed with a Buffalo hot sauce and baked 10 more minutes. That’s it! The result is crispy, spicy and tangy cauliflower bites and chickpeas that are irresistible. (My husband and I have been adding these to salads and can’t stop snacking on them!)
For more great Super Bowl food ideas, check out our favorite Super Bowl party picks!
Easy Vegan Ranch Dressing Recipe adapted from Minimalist Baker.
Scroll down for recipe and comment below if you try it.
Buffalo Cauliflower Platter
Author: Healthy Gluten-Free Family
Recipe type: Super Bowl, Appetizers, Snacks, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
- 1 head cauliflower, cut into 1½ inch florets (about 5-6 cups)
- 2 tablespoons extra-virgin olive oil, avocado oil or neutral oil of choic
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 6-7 tablespoons hot sauce, (we used Frank's Red Hot Original)
- 3 tablespoon butter or dairy-free butter, melted
- 3 tablespoon fresh lemon juice
- 2 15.5 oz cans chickpeas, well rinsed, drained and dried
- 1-2 tablespoons Avocado oil
- kosher salt to taste
- ½ cup Hot Sauce (we used Frank's Red Hot Original)
- 1 cup raw cashews (soaked in hot water 30 minutes)
- ⅔ cup unsweetened almond milk
- 2 teaspoons lemon juice
- 2 cloves garlic minced
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- just under ½ teaspoon onion powder
- 1½ teaspoon apple cider vinegar
- ½-1 teaspoon maple syrup
- 1 Tablespoon fresh minced dill (optional)
- 1 Tablespoon fresh minced parsley
- 1 teaspoon fresh chives (optional)
- Preheat oven to 450°F and line a large rimmed baking sheet with foil.
- In a large bowl, toss cauliflower with oil, salt, pepper and garlic powder in a large bowl. Place cauliflower in a single layer on prepared baking sheet and bake for 20 minutes until it's starting to soften and brown on the bottom.
- Meanwhile, while cauliflower bakes, combine hot sauce, butter and lemon juice in the large bowl. Pour hot sauce mixture over roasted cauliflower on the baking sheet and gently toss to cover. Bake an additional 10 minutes.
- Preheat over to 450 degrees F and line a baking sheet with foil.
- Toss chickpeas with a touch of oil, sprinkle with salt and spread in a single layer on the prepared baking sheet Bake for 10 minutes.
- Remove from oven, pour hot sauce over chickpeas, toss to cover chickpeas evenly with sauce. Then bake another 10 minutes.
- If you haven't already, soak cashews in very hot water for 30 minutes - 1 hour.
- While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
- Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth.
- Add whichever herbs you are using and pulse several times to incorporate (you don’t want it fully puréed).
- Taste and adjust flavor, as needed.
- Use immediately at room temperature or make ahead and chill in the refrigerator. Note: It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.
- Save extra dressing for dipping with vegetables or a salad.
- On a large plate or serving platter arrange Buffalo Cauliflower, Buffalo Chickpeas, carrots and celery with Ranch Dressing in the center for dipping.