Buffalo Cauliflower with Ranch Dipping Sauce
By Debbie Adler
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
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
If you're ever in a rut about what to make for breakfast, I've got a real treat for you. It's easy, relatively quick, knock-your-socks-off nourishing and will fake your taste buds out in the most bonfide way. It's my Fakiin' Bacon Sweet Potato Toast.
Back in 2013, when I was writing my first cookbook, I discovered that I could pretend I was eating bacon by roasting shiitake. That's when I dubbed it 'fakiin'.
Shiitake are probably the most nutritious and life-saving foods on earth. Scientific studies prove that these shrooms help prevent cancer, reduce inflammation and boost your immune system big time. That's on top of them containing a slew of other health benefits as well as having the good sense to have vitamins B and D.
And since they are over-achievers, shiitake mushrooms also impersonate bacon to a 't' when heated to within an inch of their lives. I would say it's one of their most impressive talents.
Sweet potatoes have their own natural gifts such as having vitamin A in the...