Buffalo Cauliflower with Ranch Dipping Sauce



Buffalo Cauliflower with Ranch Dipping Sauce
By Debbie Adler

Serves 4 

Must Have

Buffalo Cauliflower

1 large (about 4 pounds) cauliflower, broken into florets

½ cup any plant based milk

¼ cup sunflower seed butter

¼ cup hot sauce

2 tablespoons coconut nectar (or maple syrup)

¼ cup nutritional yeast

2 tablespoons gluten-free flour

Ranch Dipping Sauce

1 cup sunflower seeds, soaked in water for 2 hours and drained

½ cup coconut milk (or another non-dairy milk)

½ cup freshly lemon juice

2 tablespoons coconut nectar

2 cloves garlic, minced

2 tablespoons chopped red onion

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh dill

1 tablespoon chopped green onion


Must Do

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • To make the Buffalo Cauliflower: Whisk together the plant-based milk, seed butter, hot sauce, coconut nectar, nutritional yeast, and flour in a medium bowl.

  • Add the cauliflower florets to the bowl and turn to coat.

  • Place the coated cauliflower on the prepared baking sheet.

  • Bake the florets until they are a light golden brown, about 25 minutes.

  • To make the dip: Add the sunflower seeds, coconut milk, lemon juice, coconut nectar, garlic, and onion to a food processor or high-speed blender. Pulse until smooth.

  • Add the parsley, dill and green onion and stir to combine.