Sriracha Buffalo Cauliflower with Cool Ranch Dipping Sauceo

SRIRACHA BUFFALO CAULIFLOWER with COOL RANCH DIPPING SAUCE
By Debbie Adler

Serves 4

Must Have

Buffalo Cauliflower

1 large (about 4 pounds) cauliflower, broken into florets

½ cup coconut milk

¼ cup sunflower seed butter

¼ cup sriracha sauce

2 tablespoons coconut nectar (or maple syrup)

¼ cup nutritional yeast

2 tablespoons gluten-free flour

Ranch Dipping Sauce

1 cup sunflower seeds, soaked in water for 2 hours and drained


½ cup coconut milk (or another non-dairy milk)

½ cup freshly lemon juice

2 tablespoons coconut nectar

2 cloves garlic, minced


2 tablespoons chopped red onion


1 tablespoon finely chopped fresh parsley


1 tablespoon finely chopped fresh dill

1 tablespoon chopped green onion

Must Do

1) Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2) To make the Buffalo Cauliflower: Whisk together the coconut milk, seed butter, hot sauce, coconut nectar, nutritional yeast, and flour in a medium bowl.

3) Add the cauliflower florets to the bowl and turn to coat.

4) Place the coated cauliflower on the prepared baking sheet.

5) Bake the florets until they are a light golden brown, about 25 minutes.

6) To make the dip: Add the sunflower seeds, coconut milk, lemon juice, coconut nectar, garlic, and onion to a food processor or high-speed blender. Pulse until smooth.

7) Add the parsley, dill and green onion and stir to combine.

Serving size: /12 cup cauliflower, 3 tablespoons dipping sauce CALORIES 115; TOTAL FAT 5.7g; PROTEIN 3.7g; CHOLESTEROL 0.0g; SODIUM 80mg; FIBER 2.7g; SUGARS 5.0g; TOTAL CARBOHYDRATE 13.6g