Buffalo Cauliflower Bowl
Buffalo cauliflower is usually the star of the snack table. But who says it has to stay an appetizer? This Buffalo Cauliflower Bowl turns that game day classic into a full-on meal. It’s spicy, crunchy, creamy, and incredibly delicious. The ultimate summer dinner!
Print
Pin
Ingredients
Buffalo Cauliflower
- 1 medium Head of Cauliflower about 5 cups
- ¾ cup All-Purpose Flour
- ½ teaspoon Kosher Salt see note
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- ¾ cup Water
- ¾ cup Panko Breadcrumbs
- ½ cup Vegan Buffalo Sauce
Vegan Ranch
- ½ cup Vegan Mayo
- 1 tablespoon Plant-Based Milk unsweetened
- 1 tablespoon Lemon Juice more as needed
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Pinch of Kosher Salt
- Pinch of Black Pepper
- 1 teaspoon Dried Parsley
- 2 tablespoons Green Onions
- 1 tablespoon Fresh Dill
Slaw
- 2 ½ cups Shredded Coleslaw Mixture
- 1-2 mini Cucumbers sliced
- 2 Ribs of Celery thinly sliced
- ¼ cup chopped Cilantro
- ¼ cup thinly sliced Green Onion
- 1 tablespoon Fresh Dill
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
- Cut the cauliflower into bite-sized florets and set aside.
- In a large bowl, whisk together the flour, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, and water until smooth.
- Add the cauliflower pieces and toss or shake until completely covered in the batter.
- Pour in the breadcrumbs and toss again until covered. Please note: The batter should be thick and cling to the cauliflower without pooling in the bowl. If there's too much, shake off the excess and transfer to a different bowl with the panko. Extra batter = soggy bites!
- Place the cauliflower bites onto a baking sheet lined with parchment paper, leaving room between each piece.
- Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Remove from the oven and brush or toss with vegan buffalo sauce. Return to the oven for another 10-15 minutes to crisp back up.
- In a small bowl, whisk together the vegan mayo, plant-based milk, lemon juice, garlic powder, onion powder, salt, pepper, dried parsley, green onions, and fresh dill. Taste and adjust as needed and refrigerate until ready to serve.
- In a large bowl, toss together the shredded coleslaw mix, cucumber slices, celery, cilantro, green onion, and dill.
- Dress lightly with a few spoonfuls of the vegan ranch. Reserving the rest to drizzle over the finished bowl.
- Spoon the crunchy slaw and cauliflower bites over grain of choice, drizzle generously with ranch, and garnish with more chopped herbs. Enjoy!
Notes
Important Note: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!