This nutritious Buffalo Cauliflower is a sample recipe from Power Vegan Meals by Maya Sozer. It’s a perfect light meal for appetizer nights or to nosh on during game time. And it includes a nut-free sunflower ranch dip recipe, so everyone can enjoy dunking these spicy veggies.
What’s in Power Vegan Meals?
This nutritious collection contains 75 plant-based, gluten-free, soy-free recipes, and they are divided into the following chapters.
Comfort Food – This chapter has an interesting twist. It does include a few classic riffs, but I would consider most of the recipes “new comfort foods.” Some sample recipe titles include Garbanzo Bean Flour Omelets, Avocado Pesto Spaghetti, Green Lentil Shepherd’s Pie, Quinoa Chili, and the Buffalo Cauliflower recipe below.
Internationally Inspired – This chapter is a bit shorter than the Comfort Food collection. But it includes some old favorites like Biryani, Ramen Soup, and Moussaka.
Sweet Treats – This is a modest chapter with just a handful of desserts. But with names like Caramel Candy Bars, Strawberry Topped Cheesecake, and Peanut Butter Chocolate Donut Holes, I think you’ll be satisfied. The Matcha Power Bars recipe is also from this chapter.
Snacks & Basics – I find snacks the most challenging, so this chapter piqued my interest. The Flatbread, Basil Cream Cheese, Broccoli Pesto, and Roasted Eggplant Hummus all sounded particularly interesting.
Probiotics – For those of you who are brave enough to practice fermenting at home, this is your chapter. It’s a brief section with Home-Brewed Kombucha, Kimchi, Fast Pickled Cucumbers, and Beet Kvass with Ginger.
Special Diet Notes: Buffalo Cauliflower
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and top food allergy-friendly.
- 1⁄2 cup (73 g) raw sunflower seeds
- 2 tablespoons (30 ml) apple cider vinegar
- 1⁄3 cup (80 ml) plain unsweetened dairy-free milk beverage
- 2 tablespoons (30 ml) olive oil
- 1⁄2 teaspoon salt
- 1 teaspoon (2 g) onion powder
- 1⁄2 teaspoon garlic powder
- 1 teaspoon (5 ml) maple syrup or agave nectar
- 1 teaspoon (1 g) dried dill
- 1 teaspoon (2 g) dried oregano
- 1 teaspoon (1 g) dried thyme
- 1⁄2 cup (63 g) garbanzo bean (chickpea) flour
- 2 tablespoons (30 ml) olive oil, plus more for pan (optional)
- 1 1⁄2 teaspoons (5 g) garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 teaspoon smoked paprika
- 1⁄4 teaspoon dried thyme
- 1⁄3 cup (80 ml) hot sauce
- 1 medium head cauliflower, cut into florets
- Preheat the oven to 400°F (200°C).
- In a blender, combine all the sunflower ranch sauce ingredients with 1⁄2 cup (120 ml) of water, blend until smooth.
- In a large bowl, stir together all the buffalo cauliflower ingredients, except the cauliflower, and ½ cup (120 ml) of water. Add the cauliflower florets and mix until they are uniformly coated with the buffalo batter.
- Transfer the cauliflower to a baking sheet lined with parchment paper or lightly coated with oil. Bake for 25 minutes and serve hot with the sunflower ranch sauce on the side.