vegan cauliflower recipe

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!

The homemade version of a grocery store's microwavable item. Whole foods based, vegetarian and vegan friendly.

Riced Cauliflower Bowl

firm tofu

cauliflower rice ((can also make your own if desired))

chickpeas (drained)

tbsp olive oil

sweet potato (chopped)

onion

parsley (1 bushel (optional))

sea salt

black pepper

chili pepper

paprika

tbsp tahini sauce

juice of a lemon

Set the oven at 450F.Line a baking pan with foil. Cut up the sweet potato and onion and place them on the pan.Take out a small bowl and pour the drained chickpeas into the bowl. Add a tablespoon of the olive oil, a dash or two of chili powder, garlic powder, paprika and salt. Mix them around a bit and let them sit for a few minutes.

Add the marinated chickpeas to the pan and place in the oven for 20 minutes. While those items are in the oven, turn a skillet on high, add 2 tbsp. olive oil and the bag of cauliflower rice. Add a dash of salt and pepper. Add the lid and let it cook for about 2 minutes. When it seems done (the cauliflower will start to look a little translucent), remove the cauliflower from the skillet and place it in a bowl.Open up the tofu package and if it is not cut into two servings, cut it into two servings. Take one serving, dice it as you please and place it in the skillet for 1-2 minutes to warm it a bit.Also, before the roasting vegetables and chickpeas are done, take the last tablespoon of olive oil, the tablespoon of tahini and the juice of one lemon into a small cup and mix them. Add a dash of salt and a few tablespoons of water if you need to make the dressing slightly thinner.

Once the roasting vegetables and chickpeas are done. Let them sit out and cool. Add the tofu. Stir everything together and pour onto the cauliflower. Then add the sauce and a few sprigs of fresh parsley.

This easy recipe for Black Pepper Cauliflower is a new favorite and a vegan spin on black pepper chicken. Bake the cauliflower, make the sweet and spicy sauce, combine and your meal is ready. Nut-free &amp; glutenfree! 

Black Pepper Cauliflower

cauliflower florets, (a small head of cauliflower)

soy sauce (or use tamari for gluten-free)

ketchup

salt

cornstarch (or use tapioca starch)

garlic (minced)

ginger

dried red chilies, (such as cayenne,

red onion

celery

maple syrup

white pepper

water

Green onion and sesame seeds (for garnish)

Chop up the cauliflower into small to medium size florets and add to a large bowl.

In a small bowl combine the soy sauce, ketchup, oil, salt, garlic powder and black pepper. Pour the mixture over the cauliflower and toss to coat really well(toss for half a minute). Sprinkle 2 tablespoons cornstarch over the cauliflower and toss again until all the cauliflower florets are coated.

If there’s any sauce in the bowl then add some more cornstarch. The cauliflower florets should not be wet and also should not have any dry patches of cornstarch.

Once all the cauliflower florets are evenly coated, transfer them to a parchment-lined baking sheet and spread them around so they are not touching each other.

Bake at 400ºF (200ºC) for 24-28 minutes. Check at the 24-minute mark if the cauliflower florets are done, otherwise bake for 5 more minutes or so.

Meanwhile make the sauce: Heat a large skillet over medium high heat. Add oil and once the oil is hot add the garlic, ginger and dried red chilies and stir for a few seconds. Then add in the onion, celery and a good pinch of salt. Mix really well and cook until the onion just starts to turn translucent.

Then add in the soy sauce, maple syrup, black and white pepper and mix in. Mix the cornstarch in the 1/2 cup of water. Then pour that mixture into the pan and mix well. Once the sauce comes to a boil and thickens, switch off the heat.

Take the cauliflower out of the oven and add to the sauce. Toss to coat really well. Garnish with green onion and sesame seeds and serve as it is or with rice or quinoa.

Store refrigerated in a closed container for upto 3 days.This makes a light dinner as is over rice or a side salad. For heartier meal, serve over quinoa or replace half the cauliflower with tofu  to make black pepper cauliflower tofu.

Top 3 vegan cauliflower recipe recipes from across the web

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Buffalo Cauliflower Bites With Vega...

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Top 3 vegan cauliflower recipe recipes from across the web

The most viewed vegan cauliflower recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Buffalo Cauliflower Bites With Vega...

Riced Cauliflower Bowl

Black Pepper Cauliflower

The most viewed vegan cauliflower recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine