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Spicy Crispy Buffalo Cauliflower Bites with Vegan Ranch Dip

Satisfy your craving for bold flavors and crispy textures with these Spicy Crispy Cauliflower Bites. These mouthwatering vegan delights feature tender cauliflower florets coated in a perfectly seasoned batter and baked to a golden crispiness. Tossed in a fiery hot sauce, these cauliflower bites pack a punch of flavor. Paired with a creamy vegan ranch dip, this recipe is an irresistible combination that will elevate your dinner experience.

Spicy Crispy Cauliflower Bites Wings with Vegan Ranch Dip on table

Health Benefits

These Spicy Buffalo Cauliflower Wings offer a variety of health benefits. Cauliflower is rich in antioxidants, vitamins, and minerals, including vitamin C, vitamin K, and folate. It also contains fiber, which aids in digestion and helps maintain a healthy weight. Baking the cauliflower instead of deep-frying reduces the amount of added fat while still achieving a satisfying crunch. The buffalo sauce adds a kick of heat and may provide anti-inflammatory benefits due to the capsaicin in hot peppers. The vegan ranch dip offers a creamy and dairy-free option, using plant-based ingredients like cashews or tofu that are rich in healthy fats and protein. Enjoy these guilt-free cauliflower bites as a delicious and nutritious dinner option.


For the Spicy Crispy Cauliflower Bites:

• 1 head cauliflower, cut into florets
• 1 cup all-purpose flour or gluten-free flour blend
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup plant-based milk (such as almond milk or soy milk)
• 1 cup breadcrumbs or panko (gluten-free if needed)
• 1/2 cup buffalo sauce

For the Vegan Ranch Dip:

• 1/2 cup raw cashews, soaked in hot water for 1 hour (or use silken tofu for a nut-free option)
• 1/4 cup unsweetened plant-based milk
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste


Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper. Gradually whisk in the plant-based milk until a smooth batter forms.

Dip each cauliflower floret into the batter, allowing any excess to drip off, then roll it in the breadcrumbs or panko to coat evenly. Place the coated florets on the prepared baking sheet.

Bake the cauliflower in the preheated oven for 20-25 minutes, or until golden brown and crispy.

While the cauliflower is baking, prepare the vegan ranch dip. Drain and rinse the soaked cashews (or drain the silken tofu). In a blender or food processor, combine the cashews (or tofu), plant-based milk, lemon juice, apple cider vinegar, dried dill, garlic powder, onion powder, salt, and black pepper. Blend until smooth and creamy. Adjust the seasonings to taste.

Remove the cauliflower from the oven and transfer to a large bowl. Drizzle the buffalo sauce over the cauliflower and toss gently to coat.

Serve with the creamy vegan ranch dip on the side. Enjoy these tantalizing Vegan Buffalo Wings as a crowd-pleasing dinner option or as a delicious snack.

Bon appétit!

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