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Buffalo Cauliflower

Buffalo Cauliflower

Buffalo Cauli

1 cup water or plant milk of choice
1 cup plain flour
2 tsp garlic powder
1 head of cauliflower, broken into pieces
1 cup hot sauce (I like Frank’s Buffalo Sauce)
1 tbsp olive oil

Preheat oven to 450F/232C/Gas 8

Combine the water/milk with the flour and garlic in a bowl, mixing until smooth.

Coat the cauliflower pieces in the batter and place in a single layer on a shallow baking dish. Bake for 18-20 minutes.

Combine the hot sauce and oil thoroughly in a clean bowl.

Once the cauliflower is baked, pour the hot sauce mixture over the top, coating each piece completely (you may wish to use a pastry brush to get in all the nooks and crannies). Place back in the oven for a further 5-8 minutes.

Delicious served hot dipped in Vegan Sour Cream & Chives.


Quick & Simple Vegan Sour Cream and chives

Quick & Simple Vegan Sour Cream and Chives

1 packet silken tofu
1 tbsp lemon juice or cider vinegar
1-2 tbsp chopped chives (adjust to taste)

Put everything in a blender/food processor and puree until smooth. DONE!

Keeps for a few days in the fridge. Great for dipping nachos.

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