The prep time actually varies a bit, depending on whether you bought your cauliflower pre-cut. If you have to cut up the cauliflower before you start cooking, allow another 5 minutes or so.
Ingredients
For the Cauliflower
- 4 cups cauliflower florets - Each one should be approx. the size of two baby carrots, if you put the baby carrots side-by-side.
- 1 cup panko breadcrumbs mixed with 1 teaspoon sea salt - I would not use regular salt here. Sea salt grains are bigger, and they add a little extra crunch to the breading.
For the Buffalo Coating
- 1/4 cup melted vegan butter - 1/4 cup after melting
- 1/4 cup vegan Buffalo sauce - Check the ingredients for butter. I used Frank's Red Hot
For Dipping
- vegan mayo - Cashew Ranch, or your favorite creamy salad dressing
Instructions
- Melt the vegan butter in a mug in the microwave, then whisk in the buffalo sauce.
- Holding by the stem, dip each floret in the butter/buffalo mixture, getting most of the floret coated in sauce. It's fine if a bit of the stem doesn't get saucy. Hold the floret over the mug until it pretty much stops dripping. A few drips are OK, but if it's raining sauce, your panko is going to get clumpy and stop sticking as well.
- ...
- .......
Get full recipes >> CLICK HERE
Tidak ada komentar:
Posting Komentar