Buffalo Florets and vegan ranch dressing


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.


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.


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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