YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Cauliflower with Creamy Cashew Ranch
Enjoy a vibrant twist on a classic favorite with this crispy buffalo cauliflower dish paired with a luscious, homemade cashew ranch. The cauliflower is coated in a protein-rich chickpea flour batter, baked to perfection, and tossed in a tangy buffalo sauce, while the creamy cashew ranch, elevated with nutritional yeast, offers a savory dip that perfectly balances the heat with a nutty, zesty finish.
INGREDIENTS
1 medium head Cauliflower (approx 500g)
1/2 cup Chickpea Flour (approx 60g)
2 tbsp Hot Sauce
1 tsp Vegan Butter
3 tbsp Raw Cashews
2 tbsp Nutritional Yeast
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Break the cauliflower into bite-sized florets and set aside.
In a bowl, whisk together the chickpea flour with enough water to form a smooth, thick batter. Season the batter with a pinch of salt, pepper, and garlic powder.
Coat the cauliflower florets in the batter ensuring an even coat.
Place the coated cauliflower on the prepared baking sheet and lightly drizzle with olive oil.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is crispy and golden.
While the cauliflower is baking, prepare the buffalo sauce by gently warming the hot sauce with vegan butter in a small saucepan until melted and combined.
In a blender, combine raw cashews, nutritional yeast, lemon juice, a small splash of water, a pinch of salt, and garlic powder to create the creamy cashew ranch. Blend until smooth and adjust seasoning as needed.
Once the cauliflower is done, transfer it to a mixing bowl and toss with the warm buffalo sauce until well coated.
Serve the crispy buffalo cauliflower with a side of creamy cashew ranch for dipping. Enjoy immediately!