Description

Buffalo cauliflower bowls with vegan cashew ranch dressing. An easy, healthy game-day inspired meal or appetizer… for any night of the week! Gluten-free and paleo.

Ingredients

Scale

Buffalo Cauliflower

1 head of cauliflower, cut into bite-sized florets
1 1/2 cups almond flour
2 teaspoons garlic powder
2 teaspoons onion powder
3 eggs

Buffalo Sauce

1/3 cup Frank’s hot sauce
2 tablespoons coconut oil or grass-fed butter, melted

Vegan Ranch (Optional, See Notes)

1 cup raw, unsalted cashews, soaked and drained (see notes)
3/4 cup water
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
a few tablespoons fresh parsley and/or chives, optional

Bowls (Optional)

quinoa, cherry tomatoes, scallions, avocado, red onion

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Instructions

Buffalo Cauliflower

Preheat oven to 375 degrees F. Line a baking sheet pan with parchment paper or a silicone baking sheet.
Make the cauliflower breading by combining the almond flour, garlic powder, and onion powder in a medium bowl. In another medium bowl, whisk the eggs.
Dip the cauliflower florets in the egg, allowing the excess to drip off before coating the cauliflower in the almond flour mixture. Repeat until all the cauliflower florets are breaded, arranging in a single layer on the baking sheet as you go.
Bake for 20 minutes, carefully flip the florets, and bake for another 15-20 minutes more until just golden brown.

Buffalo Sauce

In a large bowl, whisk together the hot sauce and melted oil or butter.
Right before serving, add the baked cauliflower to the bowl with the hot sauce and gently toss to coat.

Vegan Cashew Ranch

Add all ingredients to a high-speed blender and blend until smooth and creamy.

Bowls

Serve with desired bowl ingredients!

Notes

Cashews. Soak the cashews while you make the buffalo cauliflower (at least 15 minutes). Drain the liquid before blending.

Vegan Cashew Ranch. If you’d prefer a store-bought option to save time, I like this clean ranch dressing (not vegan). The vegan cashew ranch recipe above might make more than you need for the buffalo cauliflower bowls. But it’s delicious on everything; I especially like it on shredded kale salads or on this barbecue chickpea socca pizza.

Storage. These are best enjoyed right away. If you’re saving some for later, just skip the buffalo sauce and store the breaded cauliflower in the fridge in an airtight container. When ready to serve, reheat in the oven until crispy and then coat in the sauce.