I think literally everything taste bette with a spicy buffalo sauce, am I right? Make this vegan alternative using hot sauce and vegan butter, not to mention a creamy marinade made with Califia Almondmilk Unsweetened Creamer and a vibrant green, herbed avocado sauce. You can either dip the buffalo cauliflower in the sauce like wings, or make DIY tacos for a party, get together or an evening night in for two!
Start by making your buffalo sauce by adding hot sauce, vegan butter to a saucepan and melting down. Add cayenne, garlic powder, Chile flakes, lime juice and salt and pepper to taste.
While that’s melting and combining together, take 1 head of cauliflower and tear or cut apart the florets. Marinate in 1 cup almondmilk creamer. Although the creamer has a tad bit of sweetness, it adds a lot of flavor to the buffalo cauliflower! Marinate for 30mins-1hr.
Slice your lettuce and get your tortillas ready for charring. In the meantime, make your avocado sauce by placing 1 avocado, 1/2 cup parsley, 1/2 cup cilantro, 1 lemon juice, salt, pepper and 4 garlic cloves and mix in a blender until a creamy avocado sauce is formed. Add olive oil and more salt and pepper to taste.
Heat a deep pot with vegetable or peanut oil and take out your cauliflower. Set your station up by dredging your almondmilk marinaded cauliflower and placing it in the flour of your choice. Fry until Crispy. Set aside to dry on paper towels. (P.S you can totally bake this too if you want an even healthier alternative!)
Nows the fun part! Take your fried cauliflower and mix in with the buffalo sauce. Serve along side with your tortillas, lettuce and the avocado sauce. Eat by itself or make tacos!
For the buffalo cauliflower:
- 1 cup Califia Almondmilk Unsweetened Creamer
- 2/3rd cup hot sauce
- 3/4th vegan butter
- 1/4th tsp cayenne pepper
- 1/8 tsp garlic powder
- 1 tsp chile flakes
- 1/2 lemon juice
- salt and pepper to taste 1 head of cauliflower Lettuce for topping Tortillas of your choice flour of your choice
For the avocado sauce:
- 1 avocado
- 1/2 cup parsley
- 1 cup cilantro
- 1 lemon
- 4 garlic cloves
- 3-4 tsp olive oil