Buffalo Florets and vegan ranch dressing

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This evening we tried a new recipe called “buffalo cauliflower wings.” I am choosing to call them “buffalo florettes” just for fun.

To make them, Julianne used a light batter made out of rice flour, smoked paprika, onion powder, water and a little nutritional yeast. After baking them for 20 minutes, she coated them with Cholula hot sauce (though I think Louisiana hot sauce may have had a better result). Nevertheless, they tasted pretty good especially with the special sauce.

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To make the sauce, she used cashews, Apple cider vinegar, dillweed, onion powder, garlic, some water, a little bit of olive oil and a little bit of agave syrup. I think we both agreed that we could probably have done without the agave syrup.

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We added her special baked beans with homemade barbecue sauce, some grilled potatoes, and some fresh corn on the cob to balance out the dinner.

Honestly, it was a quite good dinner as neither of us knew what to expect from the “buffalo florets.”

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