As many of you know, I just spent a month in Los Angeles eating some
of the most amazing plant-based food. Sorry, but California definitely
wins in this department. Erewhon market in particular has the best
vegan, gluten-free buffalo cauliflower and what better time than super
bowl weekend to recreate it?!
Their buffalo cauliflower is practically famous in LA thats how good it is.
I think I got pretty damn close with this one.
Ingredients
1 head cauliflower-cut into florets
1 cup cassava or rice flour
½ tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tbsp nutritional yeast
1 cup plant-based milk
1 cup water
1 cup frank’s hot sauce
fresh italian parsley and chives for garnish
Directions
1. Preheat air fryer or oven to 400 degrees
2. Add dry ingredients to a large bowl and whisk together until evenly combined
3. Add milk and water to bowl and stir to combine (more water may be needed if batter is too thick)
4. Toss cauliflower florets in batter and then place in air fryer basket in a single layer or onto lined baking sheet and cook for 15-20 minutes (if you prefer them more crispy, cook for closer to 20 minutes)
5. Remove cauliflower from air fryer and toss in buffalo sauce
6. Place back into air fryer basket and cook for another 5-7 minutes
7. Top with chopped parsley and chives & enjoy!
P.S. GO RAMS!
