Buffalo Cauliflower Bites

I’m always skeptical when a vegan dish borrows the name from something that exists in the non-vegan world. Everyone knows what buffalo wings are – deep-fried chicken wings, coated in butter and hot sauce, and served with blue cheese dressing and sometimes celery. I have to say that these buffalo cauliflower bites completely deliver – so satisfying and flavorful, plus they’re baked and not fried! You can play with the proportions of the sauce ingredients… I chose to make them a little more kid-friendly, substituting BBQ sauce for some of the hot sauce! And the Daiya blue cheese salad dressing adds the necessary tang!

UPDATE: I added another delicious sauce to try as an alternative to the traditional Buffalo hot sauce. See Asian BBQ Sauce recipe below!

Pre-heat oven to 450 degrees
Line baking sheet with parchment paper
Cut one head of cauliflower into florets

……..
Make batter for cauliflower.

Ingredients:
¾ c. flour (I used GF blend but any is fine)
¾ c. unsweetened almond milk
1 tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp paprika (optional)

Whisk until smooth.

……
Pour batter over cauliflower. Toss florets in batter until evenly coated.
Use slotted spoon to place on cookie sheet in single layer.
Bake at 450 for 20 min.

…..
Make sauce while cauliflower is baking.

Ingredients:
2 T. vegan margarine, melted
4 T. BBQ sauce
2 T. Crystal hot sauce
2 T. veggie broth or water

Stir until blended.

….
Remove cauliflower from baking sheet and place in glass or metal bowl.
Pour sauce over cauliflower and toss until
coated.
Spoon cauliflower back on baking sheet.

Bake at 450 for an additional 20 min.

 

Here is also an alternate sauce to try that I’ve made recently… it is sweet and sticky and totally yummy for a sweeter alternative:

Asian BBQ Sauce: (add at the same time as you would Buffalo sauce)
2 T Chinese black bean sauce/paste
2 T soy sauce (or tamarin)
1 T olive oil
1 tsp toasted sesame oil
1 T rice wine vinegar
2 T brown sugar
1 T molasses
1 T Dijon mustard
2 T ketchup
1/4 tsp garlic powder

Serve with Daiya dairy free blue cheese dressing!

Creamy Vegetable Soup

In my last post, I described how to make “cashew cream” for vodka-tomato-cream sauce. The recipe only used one cup (or half) of the batch of cashew cream, so here is another recipe that you can use with the other half! This recipe is so easy and also creamy and full of flavor! You can use any combo of veggies that you like. I like broccoli, cauliflower and carrots, but you can use potatoes, sweet potatoes or others as well! This soup is also a perfect use for an immersion blender… you can blend it smooth in seconds!

HCV_CreamyVegSoup - 1
6 cups veggie broth/water
Small bunch broccoli, chopped
Small bunch cauliflower, chopped
2 carrots. chopped
1 cup cashew cream (see below)
Salt, pepper, onion powder, garlic powder
Thyme, sage, parsley

Cashew cream:
1 cup unsalted cashews, soaked for a few hours
1 cup unsweetened almond milkHCV_CreamyVegSoup - 1 (1)
1 Tblsp lemon juice
1/2 tsp apple cider vinegar
1/2 tsp salt
Garlic powder

Drain cashews and blend all ingredients for cashew cream in food processor until smooth
(Makes 2 cups)

Bring veggie broth/water to a boil.
Add chopped veggies.
Add herbs and spices.
Simmer until veggies are soft 10-15 min.HCV_CreamyVegSoup - 1 (2)

Remove from heat and blend with immersion blender until smooth. Stir in 1 cup cashew cream and simmer a few more minutes.

This soup is so creamy, and is a beautiful, vibrant green!

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Roasted Balsamic Cauliflower

This is my absolute favorite way to prepare cauliflower! It’s super-easy to make, but you have to plan a little in advance since it takes 45 minutes to roast. The end result is worth it though! Beautifully roasted, caramelized cauliflower with tons of flavor! It doesn’t last long in my house 🙂

HCV_RoastedCauliflower - 1

 

1 head cauliflower
3 Tblsp olive oil
2 Tblsp balsamic vinegar
Spices (Salt, Garlic powder, Onion powder, Dried parsley)

 

 

 

Preheat oven to 400 degreesHCV_RoastedCauliflower - 1 (1)
Cut cauliflower into small florets
Toss in large bowl with rest of the ingredients
Spread in roasting pan (use cooking spray first)
Bake for 45 minutes, tossing occasionally

 

 

HCV_RoastedCauliflower - 1 (2)

 

 

 

Enjoy on its own or as a side dish to any meal!

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