Buffalo cauliflower.

My husband has been bugging me to make this for a while, and when I found a head of cauliflower in my fridge that needed to be used, the opportunity finally came. Not sure what took me so long – it came together so fast and with ingredients we had on hand, and was delicious. I have made buffalo tempeh in the past and It always calls for so much earth balance – this recipe was fairly on the healthy side, and by cooking it in the two stages, it sort of has a breading which addS a nice dimension. We served it with some vegan ranch dressing – and he made a salad with the leftovers. Definitely think this would be a crowd pleaser!

Original recipe found here

1 medium head cauliflower, chopped into bite-size pieces
1/2 cup garbanzo bean flour
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon melted earth balance
2/3 cup hot sauce (we used franks hot sauce) 

Preheat oven to 450ºF. In a medium-sized bowl, combine flour, water, garlic powder, and salt. Whisk together until smooth.

Toss cauliflower into garbanzo batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through.

In the meantime, combine melted earth balance and hot sauce in a large bowl, regularly stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving.

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