easy vegan appetizer

Crispy, chewy, and breaded with tartness and spiciness. Pair that with a creamy cool vegan cucumber ranch and I guarantee you won’t be able to stop until the entire plate is gone.

Buffalo Cauliflower Bites With Vegan Cucumber Ranch

cauliflower (, large)

non-dairy milk (,

all-purpose flour (, rice

garlic powder

breadcrumbs (, for gluten-free, use gluten-free breadcrumbs)

Vegan Cucumber Ranch

tbsp vegan butter (,

cholula (, or other hot sauce

teasp sriracha

tbsp vinegar (, I used regular distilled vinegar)

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Cut the cauliflower into medium sized florets. Wash and set aside to drain out the water.

In a bowl, combine non-dairy milk (soy milk), flour, and 2 teasp garlic powder, and some freshly ground pepper. Whisk and set aside.

In another bowl, add the breadcrumbs.

One at a time, take each individual cauliflower floret, dip it in the milk/flour mixture to coat completely (allow any excess to drip off), then place in the breadcrumb bowl. Using your other clean hand, roll the cauliflower in the breadcrumbs until completely coated on all sides. Place on the parchment lined baking sheet and repeat with the remaining cauliflower florets. (note, by using one hand for the wet coating, and the other hand for the breadcrumbs, it minimizes the clumping in the breadcrumbs bowl).

Once all the cauliflower florets are coated with the liquid mixture and breadcrumbs, place in the oven and bake for 15-18 minutes until crispy and slightly golden brown on the outside.

In the meantime, make the sauce. Heat a sauce pan on low-medium heat. Whisk all the sauce ingredients above just until the butter is completely melted and the ingredients are combined. Turn the heat off and set aside.

Once the cauliflower is crispy and slightly golden, remove from the heat and toss a few at a time to completely coat in the sauce and place it back onto the same parchment paper.

If there is extra sauce remaining, drizzle it over the cauliflower with a spoon.

Place the cauliflower back in the oven for about 5-8 minutes.

Remove from the oven and serve with Vegan Cucumber Ranch! Store any leftovers in an airtight container in the fridge and re-heat at 375 degrees the following day!

A delicious, creamy and earthy onion dip. Perfect for dinner parties, game nights, BBQs and more!

Caramelized Onion Dip

olive oil oil

onions

yogurt

cashews (soaked overnight)

lemon (juiced)

garlic

salt and pepper (to taste)

chives (diced)

Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook, stirring occasionally, until deeply caramelized and golden brown, about 25–30 minutes. If the onions begin to stick, reduce the heat slightly and add a splash of water as needed. Set aside to cool slightly.

Meanwhile, prepare the dip base. Drain the soaked cashews and add them to a blender with the vegan yogurt, lemon juice, garlic, salt, and pepper. Blend until completely smooth and creamy.

Transfer the blended base to a bowl, then fold in the caramelized onions. Stir until well combined. Add the diced chives and mix again.

You can serve the dip immediately, or refrigerate for a few hours to thicken and allow the flavors to deepen.

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Top 2 easy vegan appetizer recipes from across the web

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Buffalo Cauliflower Bites With Vega...

Caramelized Onion Dip

The most viewed easy vegan appetizer recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine