I know, I know. Just about every vegan blogger has a recipe for Cauliflower Buffalo Bites at this point, so this is nothing new. I have been faced with the task of creating five different canapés for a Rouxbe project, and I wanted to try my hand at these spicy snacks, since I’ve never made them before. They were so good that I had to stop myself from eating them all before I took photos. What’s one or two (or twenty) missing from the batch in photography, right? I can just add a few more in with Photoshop, can’t I?
I tried to step outside my comfort zone with this project, and I created my own recipes rather than using ones that Rouxbe provided. (Although I did look to existing recipes for inspiration.) I’ll be posting the other four appetizers over the course of the next month.
Buffalo Cauliflower is great for snacking
I like to make these Buffalo Cauliflower Bites for movie night snacking. They’re great on salads, and the Cashew Ranch makes a great dressing. I also like to stuff them into tacos along with shredded lettuce and purple cabbage. They’re always a hit at potlucks and parties!
- 1 cup chickpea flour
- 1 cup non-dairy milk
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon sea salt
- 1 head of cauliflower cut into bite-sized florets
- 2 tablespoons grapeseed or coconut oil
- ½ cup hot sauce, such as Frank’s or Cholula
- 1 cup raw cashews, soaked for at least 2 hours, drained and rinsed
- ½ cup non-dairy milk (more if needed)
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh chives or dill
- 1 tablespoon fresh parsley
- 1 garlic clove
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- Preheat your oven to 450° and line a baking sheet with parchment paper.
- Mix together the flour, non-dairy milk, garlic powder, onion powder, and sea salt in a large bowl. Toss the cauliflower in the mixture, and then lay the pieces on the baking sheet.
- Bake for 15 to 20 minutes, flipping them once. They’re ready when they start to brown and the batter isn’t doughy.
- Remove the cauliflower from the oven and let the pieces cool for a few minutes. Whisk together the oil and hot sauce. Toss the cauliflower pieces in the hot sauce, and then place them back on the baking sheet.
- Bake for another 10 to 15 minutes.
- While the cauliflower is baking, mix together the dressing ingredients in a high speed blender.
- Serve the cauliflower bites hot from the oven with celery and the ranch dressing. Enjoy!
If you liked these Buffalo Cauliflower Bites, you may also enjoy:
- Spicy (or not) Cauliflower Po’ Boy
- Roasted Cauliflower Salad with Creamy Cashew Dressing
- Buffalo Tempeh Salad
- Buffalo Chickpea Tacos