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Roasted Buffalo Cauliflower
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5 from 4 votes

Roasted Buffalo Cauliflower with Vegan Ranch Dip

Need a flavor blasting appetizer or side dish? Whip up this simple Roasted Buffalo Cauliflower with Vegan Ranch dip. WARNING: it's addictive!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: gluten-free, plant based, vegan
Keyword: Roasted Buffalo Cauliflower
Servings: 4 - 6

Ingredients

  • 7 - 8 cups of Cauliflower Florets (about 1 medium sized head) Slightly larger florets work better than small.

Batter

  • 1/2 cup  Oat Flour (54 g) No oat flour? No problem! Make your own by pulsing dry oatmeal in a blender until it becomes a fine powder consistency.
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Salt
  • 1/4 tsp. Ground Black Pepper
  • 3/4 cup Water

Red Buffalo Sauce

  • 1/2 cup Sriracha or comparable red chili sauce
  • 1 Tb. Olive, Avocado or Canola Oil preferably organic canola to avoid GMO's
  • 2 Tb. Fresh or bottled Lemon Juice
  • 1 tsp. Molasses
  • 1 tsp. Sugar
  • 1/8 tsp. Ground Cloves

Vegan Ranch

  • 1 cup Vegenaise or other veg mayo
  • 2 Tb. Fresh or bottle Lemon Juice
  • 1 1/4 tsp. Dried Parsley
  • 1 1/2 tsp. Finely Chopped Fresh Chives or 1/2 tsp. Dried Chives
  • 3/4 tsp. Garlic Powder
  • 3/4 tsp. Onion Powder
  • 1/4 tsp. Dried Dill Weed
  • 1/8 tsp. Salt
  • 1/8 tsp. Ground Black Pepper

Instructions

  • First, preheat your oven to 450 degrees.  Next, line a baking sheet with parchment paper.  Set it aside for now. No parchment? No prob. Any nonstick baking sheet will do as is.
  • In a large mixing bowl, prepare the BATTER by mixing all five ingredients together. Then, add the cauliflower to this bowl and stir well, ensuring that all florets are evenly coated with batter.
  • Then, spoon out the coated cauliflower onto the parchment-lined baking sheet (leaving as much batter behind as possible) and bake in your preheated oven for 15 minutes.
  • In the meantime, rinse and dry that large bowl and then use it to prepare the RED BUFFALO SAUCE by stirring together all six ingredients.
  • Once the 15 minutes of roasting has completed, return the cauliflower to the bowl containing the RED BUFFALO SAUCE, gently stir to coat, and then return the cauliflower to the baking sheet. Roast for an additional 15 minutes.
  • Once the cauliflower is done roasting, allow it to rest on the baking sheet for 2-3 minutes before transferring to your serving vessel of choice.
  • To make the VEGAN RANCH dip, simply mix together the listed ingredients in a small bowl and then place it in the fridge until you're ready to serve it with the Roasted Buffalo Cauliflower. (BTW - this doubles as a vegan ranch salad dressing!)

Video

Notes

  • Using parchment paper will prevent the batter from sticking to the baking sheet and peeling off the cauliflower.
  • Try not to let excess batter from the bowl drip onto your parchment paper when transferring the cauliflower for baking.
  • *You can find flat parchment sheets HERE