Savor the flavor and elevate your snacking game with this cruciferous, mouth-watering, buttery, and healthy appetizer! You can use dairy or non-dairy butter to melt with the buffalo sauce. You can choose mild, medium, or hot for the buffalo sauce. Try either plain yogurt to mix with the seasonings in this recipe, or my personal favorite is vegan ranch by Follow Your Heart.
Ingredients
- 1 large cauliflower, cut into large florets
- 2 tablespoons avocado oil
- ½ teaspoon fine ground sea salt, divided
- ½ cup buffalo-style sauce (mild, medium, or hot – your preference)
- 1 tablespoon unsalted butter (vegan butter, ghee, or lactose free butter works too)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons vegan ranch (plain yogurt could work too)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon white wine vinegar or apple cider vinegar
- 2 scallions, trimmed and finely chopped (estimate ⅓ cup)
Directions
- Preheat oven to 425°F. Toss cauliflower with oil and ¼ teaspoon salt in a large bowl to coat well. Spread onto a baking pan that is covered with a non-stick baking sheet (like parchment paper). Bake for about 20-25 minutes or until golden brown on bottom. Check about 15 minutes in.
- While cauliflower is baking, mix buffalo sauce with butter and heat on low/medium heat in a small saucepan. Stir occasionally. Once melted, keep on very low heat.
- Put the vegan ranch OR plain yogurt in a bowl; gradually stir in 3 tablespoons of water until it reaches a drizzling consistency. Stir in onion powder, garlic powder, vinegar, half of scallions, black pepper, and remaining ¾ teaspoon sea salt.
- Carefully take cauliflower tray out of oven and put all cauliflower in a large bowl. Toss cauliflower with the warm buffalo butter sauce. Add vegan ranch or plain yogurt (test which one you like first before covering entire dish with one of these sauces). Top with scallions. Enjoy!
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