Buffalo Cauliflower

• Meat

  • 1/2 cup Buffalo sauce
  • 1/2 cup Follow your heart vegan blue cheese

• Produce

  • 1 head Cauliflower
  • 1 tsp Garlic powder
  • 2 tbsp Green onion

• Refrigerated

  • 1 cup Almond milk

• Condiments

  • 4 tbsp Earth balance vegan butter

• Baking & Spices

  • 1 Pepper
  • 1 cup White or whole wheat flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

Found on eatdrinkshrink.com

Ingredients

• 1 cup almond milk
• 1 cup white or whole wheat flour
• 1 teaspoon garlic powder
• pepper to taste
• 1 tablespoon olive oil
• 1 head of cauliflower (chopped into bite size pieces)
• 1 cup Panko bread crumbs
• 1/2 cup buffalo sauce
• 4 tbsp Earth Balance vegan butter
• 1/2 cup Follow Your Heart vegan blue cheese
• 2 tbsp chopped green onion

Directions

• Preheat oven to 450 degrees. Cut cauliflower into bite sized pieces discarding the core. Combine almond milk, flour, garlic powder, pepper and olive oil in a large bowl. Create a separate bowl with the Panko. Dip the pieces in the batter (let any excess drip off), then coat in Panko, place on a foil lined pan and bake 15 minutes. Melt buffalo sauce with butter on the stove or in the microwave. (optional) Remove from the oven and gently toss in the buffalo sauce. Generously coat the cauliflower, but dont soak. Place back on the pan and bake an additional 5-10 minutes or until cauliflower is tender crisp. Top with vegan Follow Your Heart blue cheese dressing and green onion and serve with carrots and celery.