Kicking off the New Year with a recipe that has a kick to it – Buffalo Roasted Cauliflower!
Buffalo Roasted Cauliflower is a plant-based version of the classic spicy wings. This is the perfect recipe to help you kick-start and stick to those New Year’s Resolutions to eat healthier as this version is much lower in fat and calories. Good news. No less tasty. While there are a few spoons of oil and plant-based butter in the recipe, I’ve kept it to a minimum. For the Buffalo sauce, I used Chilula Hot Sauce, which has the perfect heat for me. Please feel free to use your favorite hot sauce. You can alter the amount added to suit your “spiciness” level as well.
To keep the side dressing lower in fat, I’ve reimagined the blue cheese dip as a mixed herb dressing using vegan sour cream and yogurt, eliminating the mayonnaise all together. It’s bright and refreshing and cools the mouth of the spicy cauliflower. FYI, fresh green herbs are full of antioxidants so it’s superfood healthy, too. The herbs for the dressing can be a personal preference. I used a combination of parsley, cilantro, dill and tarragon. Choose your favorite combo but do use fresh herbs.
While best served hot out of the oven, it’s also tasty at room temperature. Actually quite addictive! Leftovers, it there are any, would make a great addition to a salad or a Buddha bowel.
Remember that eating healthy doesn’t have to mean eating boring. Spice up your New Year’s Resolution with this zesty and savory vegetable side dish.
Buffalo Roasted Cauliflower
9-10 cups cauliflower florets (about a 3 lb. cauliflower)
2 T corn starch
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. kosher salt
2 T oil. (I used 1 T Grapeseed oil/1 T EVOO)
4 T hot sauce or to taste
2 T salted vegan butter, melted
2 tsp. agave syrup
Mixed herb Dressing (recipe follows)
Celery Sticks
Preheat your oven to 425, with the rack in the lower third of the oven. Line a large sheet pan with parchment paper.
In a small bowl, combine the cornstarch, onion powder, garlic powder, paprika, and salt.
Put the cauliflower florets in a very large bowl and toss the with cornstarch/dry spice mix, making sure to coat all florets evenly. Drizzle the 2 T oil over the cauliflower and mix to coat evenly. Arrange the cauliflower in a single layer on the sheet pan. Roast 20 minutes, tossing halfway through.
In the meantime, melt the butter and mix with the hot sauce and agave syrup to combine.
Remove the cauliflower from the oven and return to the large bowl to toss with the hot sauce mixture. Put the cauliflower back in the pan and roast another ten minutes. For extra char, put the cauliflower under the broiler for a minute or two, being careful to watch that it doesn’t burn.
Serve immediately with the herb dressing and celery sticks
Mixed Herb Dressing
1/2 cup vegan sour cream
1/2 cup vegan plain yogurt
1 T fresh lemon juice
1 tsp. vegan Worcestershire sauce
1 T fresh chopped parsley
1 T fresh chopped dill
1 T fresh chopped cilantro
2 tsp. fresh chopped tarragon
1 tsp. kosher salt
Mix all ingredients together until well combined. Season to taste. Best chilled in the fridge a few hours for flavors to develop.
