Thursday, May 4, 2017

Buffalo caulifloand caswer hew ranch dressing. The breading is made by mixing a spicy Sriracha BBQ sauce with garbanzo bean flour. So easy to make and always a crowd pleaser! #buffalocauliflower #veganpartyfood #chickpeaflour #cashewranch #whatveganseat

via Instagram


1-lb of fresh or frozen cauliflower, broken into small florets
1/2 cup of chickpea flour
1 cup of spicy sriracha BBQ sauce (Trader Joe's has a good one, or make your own*)
1/2 cup of ranch dressing**

1) Place cauliflower on a non-stick baking sheet or parchment paper
2) In a large mixing bowl, combine the chickpea flour and bbq sauce, mix well and let sit for 15-min to absorb the flour.
3) Bake the cauliflower at 400 deg for 15-20 minutes, checking for tenderness.  You want them to be a little soft but not falling apart. Use the longer time for frozen. Remove from oven.
3) Check the consistency of the flour mix, if it's too thick, add a touch of water -- a little goes a long way.
4) Toss the cauliflower in the flour mix, try to coat pieces evenly.
5) Increase oven temp to 450
5) Return pieces to the baking sheet and bake an additional 8-15min until it begins to brown.  Toward the end of cooking, watch carefully and remove from the oven if they begin to burn.


*I used this recipe as a guide but I left out the oil and substituted the sugar with date puree):

** combine 1/2 cup soaked cashews with juice of one lemon, 1tbsp apple cider vinegar, 1-tbsp nutritional yeast, and any herbs of your choice to make a creamy ranch

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