Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower ((cut into bite size florets))
  • 1-2 tbsp extra virgin olive oil ((depending on the size of your head of cauliflower))
  • 1/3 - 1/2 cup Panko breadcrumbs
  • 1/2 cup Tabasco Buffalo Style Hot Sauce ((Frank's also makes a vegan Buffalo style hot sauce))
  • 1/2 cup vegan sour cream ((or vegan mayo))
  • 2 tbsp lemon juice
  • 2 tablespoons unsweetened plain non-dairy milk ((soy or almond would work) (*see note))
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp dried parsley

Instruction

  • Preheat oven to 450 degrees F.
  • In a large bowl, drizzle the olive oil over the cauliflower florets and toss to coat well.
  • Pour the breadcrumbs over and toss again to coat.
  • Pour cauliflower onto a parchment lined baking sheet and spread out into one layer.
  • Roast for 20 minutes or until cauliflower starts to get tender.
  • Take out of oven and pour back into the large bowl.
  • Pour hot sauce over cauliflower and toss to coat.
  • Place back on baking sheet and roast for another 10 to 15 minutes or so until cauliflower starts to get crispy on the edges.
  • Meanwhile, make the Simple Vegan Ranch Dip. Combine all ingredients in a high speed blender and blend until combined.
  • Take cauliflower out of oven. Toss with a little more Panko breadcrumbs. Serve with Simple Vegan Ranch Dip.