NUTRITION

SERVINGS

INGREDIENTS

300g Cauliflower florets

30g Chickpea Flour

60mL Unsweetened Almond Milk

2 tbsp Buffalo Sauce

150g Smoked Tofu

30g Raw Cashews

80mL Water

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Cut the cauliflower into bite-sized florets. Pat dry to ensure crispiness.

• 3

  In a bowl, whisk together chickpea flour, unsweetened almond milk, a pinch of salt, pepper, and garlic powder to form a smooth batter.

• 4

  Toss the cauliflower florets in the batter until well coated. Spread them evenly on the baking sheet.

• 5

  Bake the cauliflower for 20-25 minutes, turning halfway through to ensure even crisping.

• 6

  Meanwhile, cut the smoked tofu into cubes. Toss gently with 1 tbsp of buffalo sauce and a pinch of salt.

• 7

  After the initial 15 minutes of cauliflower baking, add the tofu cubes to another section of the baking sheet and drizzle with the remaining 1 tbsp buffalo sauce. Bake together for the final 10 minutes.

• 8

  For the creamy cashew ranch, blend the raw cashews with water, lemon juice, a pinch of garlic powder, salt, and pepper until smooth and creamy. Adjust thickness with extra water if needed.

• 9

  Once the cauliflower and tofu are crispy and golden, remove from the oven.

• 10

  Plate the crispy buffalo cauliflower and tofu, and drizzle or serve with a generous dollop of the creamy cashew ranch on the side. Enjoy warm!