Shawn’s Buffalo Cauliflower with Homemade Ranch Sauce

  • 1 cup vegan mayo
  • 1/2 cup vegan sour cream
  • 2 tsp apple cider vinegar
  • 1 Tbsp each minced fresh dill and chives
  • 1/4 cup minced fresh Italian parsley
  • 1 garlic clove
  • Pinch of cayenne
  • Black pepper, to taste
  • 1 large cauliflower head, cut into bite-sized pieces
  • 1/2 cup brown rice flour
  • 1/2 cup water
  • Pinch of salt
  • Pinch of garlic powder
  • Non-stick spray
  • 1 tsp vegan butter spread , melted
  • 1/2 cup hot sauce

Preheat oven to 450°F. Make the ranch sauce by mixing the vegan mayo, vegan sour cream, vinegar, fresh herbs, garlic, cayenne and black pepper together in a small bowl and keep in refrigerator while you make the cauliflower. Spray a rimmed baking sheet with non-stick spray. In a small bowl, mix brown rice flour, water, salt and garlic powder together with a whisk. Dip cauliflower pieces into batter, evenly coating all sides, and place pieces on the baking sheet. Bake for 10 minutes, or until batter has hardened, then flip with a spatula and bake for another 5 minutes. Meanwhile, make the buffalo sauce by mixing the vegan butter with hot sauce. Once the cauliflower is done, remove from oven and brush each piece with buffalo sauce. Bake cauliflower for another 8 10 minutes or until it’s crispy and the sauce looks absorbed. Remove from oven, let cool and serve with ranch.