Buffalo Cauliflower with Tofu Ranch
Buffalo cauliflower is spicy and crisp, cooled with the tofu ranch. Perfect game-day food.
Servings: 4
Equipment
- blender or food processor
Ingredients
Cauliflower
- 1 small head cauliflower
- 3/4 cup flour all-purpose or gluten-free
- 3/4 cup unsweetened plant milk
- 1/4 cup water
- 1/4 tsp salt
- 2 tsp garlic powder
- 2 tsp paprika
- 1/2 cup Frank's Red Hot Buffalo Wings Sauce
- 1 tsp maple syrup
- 1 cup panko bread crumbs vegan
Tofu Ranch
- 6 oz silken tofu
- juice of 1/2 lemon
- 1 clove garlic
- 2 Tbs apple cider vinegar
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
- 1/4 cup water
- 2 tsp dried dill
- 1 tsp dried parsley
Instructions
Cauliflower
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or silpat.
- Cut the cauliflower into one-bite-sized florets.
- In a large bowl, make a batter by combining the flour, plant-based milk, water, garlic powder, paprika, salt, maple syrup, and Frank’s sauce. Stir until well combined.
- Dip the florets into the batter, so they're completely coated.
- Roll them in the panko breadcrumbs.
- Lay the cauliflower florets on the baking sheet, not touching. Bake for 30 minutes.
Tofu Ranch
- To make the creamy tofu ranch, add all ingredients from the tofu to the water (everything except for the dill and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
- Add the dill and parsley. Blend for 30–60 seconds until they are mixed into the creamy ranch dressing, but not completely blended, or you’ll have a green ranch!
- Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc.). For a thinner consistency, add more water, 1–2 tablespoons at a time.
- Refrigerate to let flavors develop. Serve the cooling ranch with the spicy cauliflower.