Gluten-Free Buffalo Cauliflower Bites
- 1 head cauliflower cut into bites, cut off stems as much as possible
- 1 cup gluten free all purpose flour we use GFJules (affiliate link)
- 1 1/2 cup milk or dairy free milk
- 2 teaspoons garlic powder
- 1 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- cooking spray
- 6-7 tablespoons hot sauce
- 3 tablespoons butter or dairy free butter melted
- 3 tablespoons fresh lemon juice
Vegan Ranch Dressing
- 1 cup raw cashews, soaked in hot water 30 minutes
- ⅔ cup unsweetened almond milk
- 2 teaspoons lemon juice
- 1-2 cloves garlic, minced according to how large the garlic is and how much you like garlic
- ¾ teaspoon sea salt
- ¼ teaspoon black pepper
- scant ½ teaspoon onion powder
- 1 ½ teaspoon apple cider vinegar
- 1 teaspoon maple syrup
- 1-2 tablespoons fresh herbs (dill, parsley, chives) note: I use any combination of these, mostly parsley, according to availability
- Preheat oven to 450 degrees F and generously spray baking sheet with cooking oil. Do not use parchment paper because baking at very high heat.
- Whisk flour and spice together until combined. Then whisk in milk until thick but liquid-y batter forms.
- Dip and generously coat each cauliflower bite. Let excess drip off and place on prepared baking sheet, making sure the cauliflower don't touch each other. Leaving space between the cauliflower will allow them to get crispy. Note: you want to have the pan generously coated with oil so that the battered cauliflower don't stick to the pan.
- Bake 20 mins, flipping at 10 minutes. Don't worry if some of the batter comes off when you flip the cauliflower. Once you coat with the buffalo sauce you won't notice.
- Meanwhile, mix the buffalo sauce. In a liquid measuring cup or small bowl, whisk ingredients together until well combined. Set aside.
- Remove cauliflower from oven (at this point, they will be crispy outside, tender inside) and carefully (the pan will be hot!) coat the cauliflower with the buffalo sauce. I find the easiest way is to brush it on generously with a cooking brush or spoon, making sure to coat the entire cauliflower bite.
- Return to oven and bake 10 more minutes.
- Remove from oven and serve along with vegan ranch dressing and some carrots and celery to make an inviting platter. Enjoy!
Vegan Ranch Dressing
- If you haven't already, soak cashews in very hot water for 30 minutes or longer.
- 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 stir in to combine, or pulse once or twice (just not too many times or your dressing will look green!)
- 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.