"Cheesy" Buffalo Cauliflower Bites
Pinky promise you will not be able to tell these are grain-free, dairy-free, egg-free, and even meat-free. They taste just like the real deal buffalo wings, but they are made out of veggies. Everyone is a winner!
Servings: 4 People
Pin Recipe
Ingredients
- 2 Cups Fresh Cauliflower Florets - Equal to 1 bag of pre-cut florets or one head of cauliflower
- ¼ Cup Buffalo Sauce - Like Frank's Red Hot
- 1 Tablespoon Olive Oil
- ½ Bag The Real Coconut Original Tortilla Chips - Equal to 1 cup crushed chips
- 2 Tablespoons Nutritional Yeast
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
Instructions
- Preheat oven to 425° Fahrenheit.
- In a food processor, pulse the coconut tortilla chips until they are finely crushed (similar to the consistency of almond flour).
- In a small bowl, mix together the crushed chips, nutritional yeast, garlic powder, salt, and pepper.
- In a separate bowl, whisk together the buffalo sauce and olive oil.
- Make sure the cauliflower florets are completely dried. Pour the buffalo sauce mixture over the cauliflower florets until they are fully coated. You can do this in a mixing bowl with a large spoon or in a gallon plastic bag.
- After dipping the caulfilower florets in the wet mixture, roll them one-by-one in the chip mixture making sure they have a thick coating.
- Place the coated cauliflower on a baking sheet lined with parchment paper. Bake for 20 minutes until they are crispy.
- Serve immediately with a side of crunchy carrots/celery sticks or cucumnbers and dairy-free ranch (recipe below)!
Notes
To make your own vegan ranch drip for these cauliflower bites, mix together the following:
- 1 cup vegan mayonnaise (the best brand I've found so far (in terms of ingredients and taste) is Sir Kensington's Fabanaise) It's really good!
- 1 Tablespoon coconut or almond milk
- 1 Teaspoon garlic powder
- ½ Teaspoon dried dill
- ½ Teaspoon dried chives
- ½ Teaspoon parsley
- ½ Teaspoon salt
- ¼ Teaspoon onion powder
- ¼ Teaspoon pepper