RECIPE HEADING

BUFFALO CAULIFLOWINGS   BASICS

 425 Calories         

INGREDIENTS


Servings/Yield

8 servings

1 CUP

3/4 C

1/4 C

2 t.

1 TBS.

1 TBS.

1 HEAD

Soy/Almond Milk

Tapioca Flour

Millet Flour 

Garlic Powder

Herspanic Spicy

Olive Oil

Cauliflower 

TOOLS

- Baking Sheet Pan
- Bowl
- Chef's Knife
- Cutting Board
- Measuring cups
- Measuring spoons
- Medium Mixing Bowl
- Spoon
- Tongs
- Small Mixing Bowl

• Bake: 30 Minutes
• Prep: 30 Minutes


Ingredients for Buffalo Hot Sauce
2 TBS Non-Dairy Butter, melted
¼ Cup Sriracha, to more
½ Cup Ketchup
10 dashes Worcestershire sauce

Moch Blue Cheese Dressing

¼ Cup non dairy sour cream or tofu
2 t Shiso-Ume Vinegar
Juice from 1 Lemon
½ Cup Non Dairy Parmesan Cheese
1 CUP Mayonnaise



METHOD     

1. Preheat oven to 450ºF : Combine the soy or almond, rice flour or tapioca and millet flours and Herspanic Spicy Blend and garlic powder in a bowl and stir until well combined.
The batter will be thick, the cauliflower will sit on top of it until you dip it in with a tong.

2. Cut the core out of the bottom of the head of cauliflower, cut it out in a cone shape within the center of the head and release all the florets.
Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish of which you have sprayed or brushed olive oil.

3. Spray the top of the cauliflower pieces and Bake for 18 minutes.

4. While it's baking make the Buffalo sauce: Melt the non-dairy butter in a small bowl in the microwave or in a small pan on the stove. Add the remaining ingredients (ketchup, Worchester sauce,

Sriracha chili sauce) while the butter is still warm.

5. Turn the cauliflower pieces over and dip them into or brush the Buffalo sauce mixture over the 18 minute baked cauliflower and continue baking for an additional 8-10 minutes, just until it starts to bubble and burn around the edges.

Ingredients for

Buffalo or Hot Sauce
2 TABLESPOON Non-Dairy Butter, melted
¼ cup Sriracha, to more
½ Cup Ketchup
10 dashes Worcestershire sauce
moch blue cheese dressing
¼ Cup non dairy sour cream or tofu
2 teaspoon Shiso-Ume Vinegar
1 lemon Lemon Juice
½ cup Non Dairy Parmesan Cheese
1 cup Mayonnaise


 
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