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PREP TIME: 10 minutes
TIME: 15 minutes
Olive oil spray
buffalo cauliflower
1 cup unsweetened nondairy milk (nut-free if
1 cup chickpea flour
2 tablespoons cornmeal (gluten-free if
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 large or 2 small heads cauliflower (2 lb),
broken into florets
1 cup hot sauce
2 tablespoons apple cider vinegar
1 tablespoon no-salt-added tomato paste
1 tablespoon maple syrup
blue cheese dip
½ cup plain coconut yogurt (or soy yogurt;
½ cup vegan mayonnaise
2 tablespoons white wine vinegar
½ teaspoon vegan Worcestershire sauce (gluten-free if necessary)
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried marjoram
¼ teaspoon dried oregano
Half a 14-ounce block extra firm tofu, drained and crumbled
Black pepper to taste
1. Preheat the oven to 450°F . Lightly spray a 9 × 13-inch baking dish with olive oil.
2. To make the cauliflower : Mix the milk, chickpea flour, cornmeal, garlic powder, and paprika in a
large bowl. Dredge one cauliflower floret at a time in the mixture and place in the prepared baking dish.
Bake for 20 minutes.
3. While the cauliflower is baking, mix together the hot sauce, apple cider vinegar, tomato paste, and
maple syrup in a cup or small bowl.
4. Remove the cauliflower from the oven and use a spatula to loosen any florets sticking to the baking
dish. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake for 7 to 8 minutes more, until
the hot sauce has thickened and caramelized.
5. While the cauliflower is baking the second time, make the dip : Mix the yogurt, mayonnaise, white
wine vinegar, Worcestershire sauce, salt, garlic powder, onion powder, marjoram, and oregano in a
medium bowl. Once combined, fold in the tofu. Taste and add pepper as needed.
6. Serve the cauliflower immediately with the dip. Leftovers will keep in airtight containers in the fridge
for 2 to 3 days.