Roasted Buffalo Cauliflower With Ranch Aioli 

Apr 18, 2019

It’s true, there is a dairy-free option for everything, but these options aren’t always the healthiest of choices. Take fried food, for example. As good as that buffalo fried cauliflower looks at the local pub, it’s not something we’re going to put into our bodies every day, especially with a hard training session in the morning. However, recipe blogger Audrey Dunham has developed a buffalo cauliflower recipe we can feel good about (and make at home!). These cauliflower bites are gluten-free and baked in the oven instead of fried, so they won’t weigh you down. Make these for a party or whenever the spice craving hits. Enjoy! 

Ingredients

7-8 cups of cauliflower florets* 

Batter
1/2 cup oat flour** 
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water

Red Buffalo Sauce
1/2 cup sriracha or comparable red chili sauce
1/2 tablespoon canola oil (preferably organic to avoid GMO’s)
2 tablespoons fresh or bottled lemon juice
1 teaspoon molasses (regular or blackstrap)
1 teaspoon sugar
1/8 teaspoon ground cloves

Vegan Ranch-Style Aioli
1 cup Vegenaise or other vegan mayo
2 tablespoons fresh or bottled lemon juice
1 teaspoon dried parsley
1 teaspoon finely chopped fresh chives or 1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried dill 
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon of maple syrup, optional***

Instructions

1. Preheat your oven to 450 degrees. Next, line a baking sheet with parchment paper. Set aside.

2. In a large mixing bowl, prepare the batter by mixing all five ingredients together. Then, add the cauliflower to this bowl and stir well, ensuring that all florets are evenly coated with the batter.

3. Transfer the coated cauliflower to the parchment-lined baking sheet and bake in your preheated oven for 15 minutes.

4. In the meantime, rinse and dry that large bowl, and use it to prepare the red buffalo sauce by stirring together all six ingredients.

5. Once the 15 minutes of roasting has completed, return the cauliflower to the bowl containing the red buffalo sauce, gently stir to coat, and then return the cauliflower to the baking sheet. Roast for an additional 25 – 30 minutes.

6. Once the cauliflower is done roasting, allow it to rest on the baking sheet for 2–3 minutes before transferring to a serving vessel.

7. To make the ranch-style aioli, simply mix together the listed ingredients and then place in the fridge until you’re ready to serve with the Roasted Buffalo Cauliflower. Bonus—this aioli also doubles as a vegan ranch salad dressing! Enjoy!

Notes:
*Opt for heads of cauliflower with larger florets; these work better than smaller ones. 
**No oat flour? No problem! Make your own by pulsing dry oatmeal in a blender until it becomes a fine powder consistency
***This is optional and makes for a slightly sweet aioli. If you prefer classic ranch, omit, but we personally love this addition!  


Recipe reposted with permission of Audrey Dunham, a Switch4Good team member and founder of Peanut’s Bake Shop. If you’re a recipe developer, athlete, or just proud to be dairy-free, sign up to be a part of our growing team of go-getter individuals! 

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