Baked Buffalo Cauliflower

A healthy twist on the ubiquitous and crowd-pleasing Buffalo Cauliflower, in this recipe, the cauliflower is coated and baked with the zesty and flavorful Only Plant Based! Chipotle Mayo. The result is a smoky flavor with mild heat and a perfect crunch. Serve with the cool and tangy Only Plant Based! Ranch Dressing and you have an ideal snack or appetizer for tailgating, movie night or Super Bowl.

Buffalo Cauliflower Recipe

Serves 4

1 medium head of cauliflower, cut into florets

⅓ cup organic unbleached wheat flour

1 ½ tablespoons extra virgin olive oil

⅓ cup water

1 ½ teaspoons granulated garlic

1 teaspoon paprika

½ teaspoon sea salt

¼ teaspoon black pepper, freshly ground

½ cup Only Plant Based! Chipotle Mayo

2 tablespoons vegan butter, melted

1 ½ teaspoons cider vinegar

½ tablespoon lemon juice

Only Plant Based! Ranch Dressing

Preheat the oven to 450 F.  In a large bowl, whisk together flour, olive oil, water, garlic, paprika, sea salt, and black pepper until the batter is smooth.  Fold in cauliflower florets until the florets are well coated. 

In a small bowl, mix the Only Plant Based! Chipotle Mayo with melted vegan butter, vinegar and lemon juice. Reserve.

On a parchment lined baking sheet, spread out the cauliflower florets making sure there is space between them. Bake for 20 minutes.  

Remove from oven and turn over each floret. Carefully dress each one with the sauce.  Bake for another 18 minutes.  

Serve hot with Only Plant Based! Ranch Dressing.

Recipe by Chef George Vutetakis