Creamy Buffalo Cauliflower | Whole30, Paleo, Vegan

Name: Creamy Buffalo Cauliflower | Whole30, Paleo, Vegan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 8 C large cauliflower florets; 1/4 C avocado or olive oil; 1/4 C water; 1/2 tsp salt; 1/2 tsp pepper; 1/2 C Buffalo Sauce (we used Medium Buffalo by New Primal); 2 Tbsp Artisana Cashew Butter; 1 Tbsp coconut aminos; 1 Tbsp avocado or olive oil; 1 clove minced garlic

Artisana Creamy Buffalo Cauliflower Whole30

Creamy Buffalo Cauliflower | Whole30, Paleo, Vegan

Recipe developed and photographed by Emilee Mason of Cate+Co.

Rated 5.0 stars by 2 users

Servings

Prep Time

15 minutes

Cook Time

45 minutes

All the spicy, savory flavors of buffalo chicken wings, made vegan and plant-based with meaty cauliflower florets. The addition of cashew butter to the dish tempers the spice and makes the meal extra creamy and yummy. Serve with our Vegan Ranch Dressing.

Ingredients

8 C large cauliflower florets
1/4 C avocado or olive oil
1/4 C water
1/2 tsp salt
1/2 tsp pepper
1/2 C Buffalo Sauce (we used Medium Buffalo by New Primal)
2 Tbsp Artisana Cashew Butter
1 Tbsp coconut aminos
1 Tbsp avocado or olive oil
1 clove minced garlic

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Directions

In a large bowl, combine the cauliflower, oil and water and mix with your hands to evenly and fully coat all cauliflower florets. Season with salt and pepper and mix well.
Spread the florets onto a large parchment paper lined baking sheet, making sure not to overcrowd the pan. You may need two baking sheets.
Bake the cauliflower at 400F for 25 minutes until tender and lightly browned. You may want to stir once during this time to ensure even cooking.
While the cauliflower is baking, combine the buffalo sauce, cashew butter, coconut aminos, oil and garlic in a blender and blend until smooth.
Remove the cauliflower from the oven and allow to cool slightly (up to 10 mins). Rinse and dry the large bowl from earlier. Put the baked cauliflower back in the bowl and gently toss it with about three-quarters of the sauce, making sure to thoroughly coat each floret. Reserve the remaining sauce.
Using tongs or a slotted spoon transfer the buffalo cauliflower florets back onto the baking sheet, again ensuring not to overcrowd. Return to the oven and bake for 5 more minutes.
Set the oven to broil and broil for 7-10 minutes. Flip the florets halfway through this bake. Broil until the cauliflower is crisp to your liking, but be sure to keep a close eye on it as they can burn quickly under the broiler.
Remove from the oven and serve immediately with the reserved buffalo sauce and ranch dressing. (Check out our Hemp Ranch Dressing.)

Recipe Note

When returning cauliflower to the oven with the buffalo sauce, place them on top of a cooling rack on a baking sheet to achieve a crispier bite.
Using tongs or a slotted spoon allows for excess buffalo sauce to drop off, which improves texture.
The broiling time may be increased to get the cauliflower crispier, but pay really close attention and stir frequently as they can go from crisp to burned very quickly.