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.
