First, I would like to remind you that not all good food pictures match their recipe!
I don't like to copy a recipe unless it has an image, and I will continue to do this. However, sometimes you will be disappointed. That's how you become a better chef, and don't think a failure in the kitchen reflects your cooking skills!
I love cauliflower, so when a Vegan Buffalo Cauliflower recipe appeared on my Instagram feed, it looked worth giving a try. I am not Vegan and never plan on going Vegan, but it still sounded like a yummy recipe.
Long story short: the cauliflower was rubbery, did not cook right nor get crispy, the batter fell off the cauliflower when bit into, and even though the recipe contained natural ingredients, they tasted gross when combined.
Here is what I thought I was making:
But this was my product:
I don't recommend making this, but if you have the desire to, here is the recipe:
Preheat oven to 375 degrees and spray a baking sheet with non-stick spray.
In a small bowl, combine 1 cup of almond milk and 1 teaspoon of apple cider vinegar (to make a buttermilk).
In another mixing bowl, combine 3/4 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon of sea salt.
Add the buttermilk to the dry mixture and whisk together.
Dip 1 head of chopped cauliflower florets 1 by 1 into the batter and spread out on baking tray.
Bake the cauliflower for 40 minutes, flipping them over half-way through.
In the meantime, prepare the Buffalo sauce: combine 2 tablespoons of melted coconut oil with 1/3 cup Buffalo sauce in a large bowl until silky.
Set the buffalo aside and make the ranch dip: mix 1/2 coconut yogurt, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon dried dill, 1/2 teaspoon onion powder, 1/4 teaspoon sea salt, and pinches of paprika and pepper in a small bowl.
When the cauliflower is crispy, transfer to the Buffalo sauce bowl and toss. Plate them with the ranch on the side.