What I changed:
Made it a salad instead of just a snack/appetizer, but obviously would be delish as one
Made a lot of changes in amounts
Had to make quite a few subsititions in the dressing
Source: Vegan Richa | Makes: 1 big or 2 small salads | Time: 1 hr
1/2 head #cauliflower, cut into florets
1/3 cup almond milk
1 tsp Texas Pete hot sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 cup rice flour
3 tbsp tapioca starch
1/2 tsp baking powder
1 tsp vegetable oil
1 tbsp garlic infused EVO
1/2 tsp cayenne
1 tsp black pepper
1 tsp sugar
1 tsp paprika
2 tbsp Texas Pete hot sauce
1/2 tsp poultry seasoning
1 tbsp white vinegar
1 tbsp water
Cherry #tomatoes, halved or quartered
Raw #broccoli florets
1/4 cup #cashews
1/4 cup almond milk
1 tbsp tapioca starch
1/4 tsp salt
1/2 tbsp garlic infused EVO
1/2 tbsp nutritional yeast
a very generous dash of black pepper
1 clove of garlic
1 tsp each dried parsley, dill and onion powder.
1 tsp apple cider vinegar
1/2 tsp celery seeds
Line a baking dish with parchment or silpat. Preheat the oven to 425F.
Make the batter by whisking all the ingredients under batter. The batter will start to thicken after half a minute, so work quickly.
Add cauliflower florets and toss well to coat. Drop on the baking dish. Spray oil on top. Bake for 25 minutes.
In the meantime, make the Nashville hot sauce mixture in large bowl. And might as well make your ranch dressing by blending all the ingredients together in a Ninja bullet and throwing in the fridge until you're ready to serve. Back to the cauliflower:
Remove the dish from the oven and cool for 5 mins. Add the baked cauliflower to the sauce bowl and gently toss to coat.
Drop back into the baking dish and bake for 15 mins or longer at 400F.
Remove from oven. Put cauliflower on a bed of the mixed salad ingredients. Top with the ranch dressing.