VEGAN BUFFALO CAULIFLOWER BITES + VEGAN BLUE CHEESE DRESSING

Ever since my friend Christine and I took our hubbies to eat dinner at Mohawk Bend, I have been craving the Buffalo  Style Cauliflower with vegan blue cheese dressing we had there.  It was out of this world!  Who says vegan food is boring?  Definitely not.  This dish will satisfy your craving for something super flavorful and savory.  I got my inspiration from 86 Lemons.  The recipe is super easy. I'll definitely be making this again.

VEGAN BUFFALO CAULIFLOWER BITES

 

1 cup almond milk

1 cup flour - you can use any kind of flour, even gluten free 

2 tsp garlic powder

1-1/2 head of cauliflower cut up into bite size pieces

1 cup buffalo sauce*

1 tablespoon olive oil

* I used Frank's Red Hot Buffalo Wing Sauce.  You should check the ingredients on the brand you want to use to be sure its vegan.

Preheat the oven to 450 degrees.  Combine the flour, garlic powder and almond milk in a bowl and mix well. Dip a few pieces of the cauliflower at a time into the bowl.  Cover the cauliflower with the batter, shake off the excess batter and place on a prepared baking dish or cookie sheet.  Bake for 15-20 minutes depending on how soft you want the cauliflower to be.

Combine the buffalo sauce and oil in a measuring cup and pour it over the baked cauliflower and bake for an additional 5 minutes.

Now its ready to serve with the Vegan Blue Cheese Dressing...

VEGAN BLUE CHEESE DRESSING

 

1/4 block of firm or extra firm organic sprouted tofu

dash of garlic powder or 1 clove minced garlic

3/4 cup Veganaise - I used reduced fat Veganaise

1 teaspoon tahini

1 lemon, juice of - use to your taste.  If you want it less tart, use less, more tart, use more

1 table spoon apple cider vinegar

Mix all the ingredients together in a medium bowl until well combined then crumble in the tofu to give it that blue cheese texture. Voila!!

I am really loving this dish.  Yum!

Join the discussion!

Do you have a spicy buffalo sauce recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

VEGAN: ROASTED CAULIFLOWER W/TUMERIC, CUMIN & CURRY

Written by contributor Yumi Payne of Nastukashii.

 

Here's a side dish that has wonderful flavors to wake the palate!  This recipe is from chef Sera Pelle who is also consulting chef at the gastropub Mohawk Bend in Echo Park.  They have a variety of vegan dishes on the menu which are delicious. She also has a one-acre plot of land at home where she grows her own produce.  Jealous!

 

VEGAN ROASTED CAULIFLOWER WITH TUMERIC

 

 

I adapted the recipe to use olive oil instead of safflower and added a bit of curry to the mix.  

 

 

Try this dish with Sera's Coconut Jasmine Rice or Red Cabbage Salad with Fennel, Orange & Pepitas.

Enjoy!

CARROT GINGER CONFETTI "RICE"

 

 

 

Last weekend I went to a conference where I needed to pack a picnic lunch and was racking my brain as to what I wanted to bring.  My friend Christine posted a raw "rice" dish photo on her Instagram that I thought was fabulous.  So, I made my version of it.   It's so easy to make you won't know what to do with yourself.  I love the color!  And the flavor of the carrot ginger dressing just gives it a subtle tang that's just delicious.

 

CARROT GINGER CONFETTI RICE

 

1 head cauliflower, chop in the food processor

1 cup tomatoes, diced

1 cup celery, diced

1 cup cucmbers diced

 

DRESSING:

 

Carrot ginger dressing... you can find the recipe HERE.

 

Chop up the head of cauliflower in the food processor to your liking.  You can chop it really fine or leave the pieces a little bigger if you'd like.  Mix all the ingredients together in a large bowl and stir in the carrot ginger dressing to taste.  And voila!  It's so easy!

 

I topped it off with my vegan flat bread.  Can you say tasty???  You can find the flat bread recipe HERE.  I friend of mine who is not raw or vegan tasted it and she was so surprised by how flavorful it was. 

 

Let me know how you like it or what your own raw rice combination is. :)

 

Enjoy!