Take snack time to the next level with these Vegan Buffalo Cauliflower Bites with Cashew Ranch Dressing! They are perfect for parties, and they’re an excellent appetizer or snack.
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
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I’ve had buffalo cauliflower at a restaurant, but I’ve never made it at home. I love that your version is baked. This sounds so good! I’m adding cauliflower to my grocery list!
Thank you Cadry! I hope you like it if you try it!
Dianne, I am a vegan who uses No Cooking Oils. Period. Use vegetable broth and water to cook with. Was a vegetarian before I became a vegan. Had cholesterol of 304. Triglycerides 518. Blood pressure 175/95. Became a vegan October 1st of 2014 and by February the 18 of 2015 cholesterol was 131. Triglycerides 111, blood pressure 110/60. Give all the credit to Dr. Caldwell Esselstyn. Love your site. Dr took me off all medicine.
These look so good! I also love that they are baked. Some of the buffalo cauli recipes I’ve seen call for deep frying, which is pretty much a non-starter for me. Also , ha ha, I loved “serves 1” You’re my kinda gal!!!
Thank you, Amey! 🙂
This is happening, maybe even tonight!!!
I hope you enjoy them!
I am SO excited to make these! I have not ever heard of this before. Thanks so much for posting and sharing!
I hope you like them!
The dressing how long does it last do I just put it in the freezer and take it out when I’m ready to use it or does it have to be refrigerated. what if all the don’t want half of the side just stuck to the parchment paperthe flavors delicious though
The dressing will last about 4 or 5 days in the refrigerator. I do no know if it freezes well. I’m not sure what your other question is.