Baked Buffalo Cauliflower Bites with Vegan Ranch Dressing

⅔ cup unbleached all-purpose flour (or substitute gluten-free flour)

¼ cup cornstarch or tapioca starch

½ tsp baking powder

¾ tsp salt, divided

½ tsp black pepper

2 tsp nutritional yeast

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp smoked paprika

¾ cup plus 2 Tbsp water, plus more as needed.

1 tsp tamari or coconut aminos

1½ cups breadcrumbs (or substitute gluten-free)

1 tsp Italian seasoning (optional)

1 medium head cauliflower, cut into bite-sized florets

Preheat oven to 425 degrees and line a large baking sheet with parchment paper to prevent sticking.

In a medium bowl, combine flour, starch, baking powder, ½ teaspoon salt, and spices, water, tamari or coconut aminos and whisk well to combine. If needed, add more water 1 tablespoon at a time to make a thin, pancake-type batter. In another medium bowl, combine breadcrumbs, remaining salt and Italian seasonings.

Dip florets in the batter, tap them gently against the sides of the bowl to remove excess batter, then dip them in the breadcrumb mixture to coat the florets and place them on a parchment-lined baking sheet, making sure they are not touching each other.

To avoid messy hands, use the floret stem to dip and coat. 

Bake florets for 25 to 30 minutes, flipping halfway through if desired. Optionally, broil the cauliflower florets for one to five minutes at the end to brown them.

Toss the cauliflower florets in the buffalo sauce while hot and enjoy!

Buffalo Sauce

½ cup vegan butter melted, (Miyoko's or Earth Balance)

½ cup hot sauce (siracha or franks)

2 tsp vegan Worcestershire (Annie's or Wizard's)

2 Tbsp white wine or apple cider vinegar

¼ tsp paprika (optional)

¼ tsp liquid smoke (optional)

In a medium bowl or mason jar, combine the melted vegan butter, hot sauce, vegan Worcestershire sauce, white wine vinegar, white pepper, paprika, liquid smoke and whisk until completely combined.

Vegan Ranch Dressing

½ cup vegan mayonnaise

1½ Tbsp rice wine vinegar

1 Tbsp fresh lemon juice

1½ Tbsp nutritional yeast

1 Tbsp shallot, minced

½ Tbsp agave or other sweetener of choice

¼ cup soy or almond milk, unsweetened

1½ Tbsp fresh dill, minced

1 Tbsp fresh chives, minced

In small mixing bowl, whisk together all ingredients. Add additional soy or almond milk as needed until it is the desired consistency. Taste and adjust seasonings. 

Lisa Brown, the founder of Free Flowing Health, is a plant-based chef who offers personal meal preparations and catering. For more information, call 646-642-0083 or email [email protected].