Spicy Buffalo Cauliflower

I was first introduced to Spicy Buffalo Cauliflower by a vegan friend of mine who lives in the Bay Area.  Not all of her family members share her perspective on food, so she’s always working to find the best substitutes that will please everyone. When I first read through the recipe I was a bit unsure of how it would turn out, mostly because I couldn’t wrap my brain around the texture and how you could make cauliflower even slightly resemble chicken wings. I didn’t think much about it again, until I went to a local restaurant/brewery for a friend’s birthday. Sure enough Spicy Buffalo Cauliflower was their signature appetizer and it came highly recommended by anyone who has ever tried it. And oh my gosh it was amazing!! The cauliflower was crunchy, incredibly flavorful, and best of all, vegan! It’s hard to find substitutes for certain things and to be honest, I gave up years ago on ever having buffalo style anything. But this opened up a whole new world for me and I can’t wait to try other vegetables and sauces!

1 head cauliflower

1 cup plain soy milk or water

1 cup flour

2 teaspoons garlic powder

1 tablespoon olive oil

1 cup buffalo sauce (I used Frank’s Red Hot)

Preheat oven to 450 degrees.

Wash and break up cauliflower into medium sized pieces.

Combine soy milk/water, flour, and garlic powder in a large bowl and whisk until well combined.

Combine cauliflower with flour mixture until pieces are evenly coated.

Place cauliflower in a shallow baking dish that has been lightly greased.

Bake for 18 minutes.

Combine buffalo sauce and olive oil in a small bowl.

Pour sauce over baked cauliflower and stir until completely covered.

Continue baking for 7 minutes.

Serve with vegan blue cheese dressing or ranch.