Baked Buffalo Califlower

BAKED BUFFALO CALIFLOWER ~ These are delicious !

Start this recipe by making the dairy-free ranch dip, that way it can chill in the refrigerator while the cauliflower bites are being prepared. The dip is very easy to make and can be mixed by hand. I recommend using fresh herbs for maximum flavor.

In a mixing bowl, combine 1/2 cup Silk Soymilk, 1 cup mayonnaise, 1/2 tablespoon fresh dill, 2 tablespoons chopped, fresh parsley, 2 tablespoons chopped, fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper.

Whisk to combine. Give it a taste and adjust the seasonings to your liking. Cover and refrigerate until ready to use.

Preheat the oven to 450°F. Prepare the batter for the cauliflower by combining 3/4 cup all-purpose flour, 1 cup Silk Soymilk, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Whisk until smooth and thickened.

Gently toss the cauliflower with the batter, being sure to coat the cauliflower thoroughly...

Line a baking sheet with foil and place a rack on top of the foil. Generously spray the rack with cooking spray and place the coated cauliflower onto the rack, being sure to leave space between each one...

Bake in the preheated oven for 20 minutes or until the cauliflower starts to brown. While the cauliflower is baking, melt 3 tablespoons dairy-free butter and mix with 1 (5 ounce) bottle of cayenne pepper sauce and 1 tablespoon honey. Whisk to combine. Give it a taste and adjust the flavors to your liking.

When the cauliflower is ready, remove it from the oven and toss with the hot sauce mixture.

Spray the rack with cooking spray again and place the cauliflower back on the rack. Put back in the oven for 10 more minutes until browned to your liking. Remove from oven and allow to cool slightly. Transfer to a serving dish with the Dairy-Free Ranch Dip and enjoy!