by Nandita 8/24/2021

Oven Baked Cauliflower w/ Buffalo Sauce (Vegan)

Someone said that cauliflower is like the Leonardo Di Caprio of the cabbage world, because it’s so versatile in use. Grate it and you have “rice”, steam it and you have a lighter “mashed” puree or bake it and you have a whole roast done in less than an hour. But my fave is to pickle them and have them with a heavily spiced or fatty meal! So yeah, this make sense Leo ;-) Haha! But I am diverting, because in this recipe am baking the florets and coating them in a lush Buffalo Sauce – all vegan! Go go gooooo!

Buffalo sauce has been my all-time fave sauce for wings or any part of a chicken. I first tried it when I was in America many years ago, and then had it here on a pizza, as a condiment for my fries or just even with my noodles. But the best way to have ‘em is when you use it as a coating for fried food. And for my fried food choice, I had cauliflower, because well the Di Caprio rule and normally when I buy one over here, it takes ages for me to get rid of it on my own.

Nonetheless, if you have a family to feed, a party to host or are just craving a big cauliflower meal, then this is a winner dinner! Try it out and let me know what you think.

>>Need some more cauliflower inspiration? Then this Cauliflower Curry w/ Soy Pieces is one to defo make! 

Oven Baked Cauliflower w/ Buffalo Sauce (Vegan)

  • Prep: 15 min
  • Total: 40 min
  • Vegetables

Ingredients

NOTE: This recipe makes 6 stuffed tortilla's.

- half a cauliflower (separate the florets)
- 1 cup of all-purpose flour
- ¼ cup / 118 ml soy milk or water + a few tbsps. to make it into a pancake batter
- 1 tsp garlic powder
- 1 tsp Pimenton (smoked pepper powder)
- ½ cube veggie stock cube
- Panko breadcrumbs
- salt & pepper to taste
- 6 tortilla’s
- avocado sauce
- lettuce or sprouts
- fresh coriander leaves (optional)
- sour cream (vegan, I used Albert Heijn’s “haver fraiche”)
- lime wedges

For the vegan Buffalo Chicken Sauce:
- ½ cup Franks Hot Sauce
- 1 or 2 tbsp Tabasco
- ¼ cup plant butter
- ½ tsp garlic powder
- ½ tsp vinegar
- ½ tsp dried thyme
- 2 tbsp sugar
- salt & pepper to taste

Instructions

  1. Preheat your oven to 175 C or 250 F.

  2. Then with your hands or a knife, break up half of the cauliflower and separate the florets.

  3. Add the all-purpose flour to a bowl and season it with garlic and Pimenton powder, veggie stock cube (crumble this over the flour) and salt & pepper to taste. Add the soy milk / water and mix until it’s lump-free.

  4. Dip the florets in the batter and then cover them with the Panko breadcrumbs.

  5. Lay them on a baking tray lined with baking paper and make sure there is room beside them. Bake the florets for 20-25 minutes (20 minutes if you like your cauliflower with a bite).

  6. In the meantime, prepare your Buffalo sauce and put all the ingredients in the pan and heat them up. Once everything is nicely combined take it off the stove and pour it over the baked florets. Set this aside

    N.B: You don’t need to spray them with oil, because the Buffalo sauce has (vegan) butter.

  7. Heat up your tortilla and assemble de dish by adding some lettuce leaves or sprouts, avocado sauce, the Buffalo florets, fresh coriander, creme fraiche and extra Buffalo sauce. Enjoy immediately!

    TIP:
    - Is your sauce too hot for ya? Add ketchup to make it milder.

    If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!