If you saw yesterday’s post on this amazing can’t believe it’s vegan Super Bowl (or any day) pizza, then you know the magic of buffalo sauce, cauliflower & some simple blue cheese dressing. And yesterday I promised a dip recipe, so I am keeping my word. So if you happen to find yourself in a vegan household next Sunday, or are staying away from flour for any reason, here is another bangin’ buffalo recipe for you to dig into.
Blue cheese dressing -1 package hemp tofu (I use Tempt brand)* -1/2 can artichoke hearts + 2 tsp. liquid -3 tbsp. almond milk (or other non-dairy milk) -1.5 tbsp. apple cider vinegar -1 tsp. mustard powder -juice of 1/2 lemon -1 tbsp. tahini -pepper -salt Combine ingredients in a blender or food processor until creamy. *If you use soy tofu, you will only need to use half the pack, as the package of hemp tofu is about half the amount of soy tofu. Buffalo cauliflower -1 head cauliflower, chopped into small florets -1 c. wing sauce (I used Tabasco brand, Frank’s and Wing Time) Make sure you check that it is vegan if you can’t find any of these brands! -2 tbsp. olive oil -1 tsp. garlic powder Pre-heat oven to 425 F. In a bowl, combine buffalo sauce and garlic powder and set aside. Toss florets into a bowl with olive oil and coat. Place in oven for 20 minutes, turning halfway through cooking time. Remove from oven and coat with buffalo sauce. Place back in oven for an additional 5 minutes. Remove cauliflower from oven and allow to cool. Transfer to blender or food processor and blend until there are no remaining whole florets. Layer a baking dish with one layer buffalo cauliflower mixture, one layer mayo, and finish off with another layer of the buffalo cauliflower mixture. Top with cilantro and serve with celery.