Buffalo cauliflower bites are spicy, and cashew ranch dressing is creamy. This tasty vegan take on a traditional appetizer is great for parties, game nights, or just as a snack.
Ingredients: 1 medium head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup almond milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 3/4 cup hot sauce. 2 tablespoons vegan butter, melted. 1 cup raw cashews, soaked in water for at least 4 hours. 1/4 cup water. 2 tablespoons lemon juice. 1 clove garlic. 1 tablespoon fresh dill, chopped. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh chives, chopped. Salt and pepper to taste.
Instructions: Warm the oven up to 450F 230C. There is a batter in the bowl. To make it, whisk together flour, almond milk, garlic powder, onion powder, paprika, salt, and pepper. Make sure all of the cauliflower florets are covered in batter before putting them on a baking sheet that has been lined with parchment paper. Cauliflower should be baked for 20 minutes, flipping it over once, until it is crispy and lightly golden brown. In a different bowl, mix vegan butter and hot sauce. When the cauliflower is done, take it out of the oven and coat it all over with the hot sauce mixture. Put the cauliflower back on the baking sheet and bake for 10 more minutes. Making the cashew ranch dressing will take some time while the cauliflower is baking. Cashews that have been soaked should be mixed with water, lemon juice, garlic, dill, parsley, and chives in a blender. Mix until it's creamy and smooth. If you need to, add more water to get the consistency you want. Add salt and pepper to taste to the dressing. Put the cashew ranch dressing on the side so that you can dip the buffalo cauliflower bites in it.
