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Vegan Buffalo Cauliflower with Avocado Ranch Dressing
Preheat the oven to 200°C/Fan 180°C/Gas 6. Season the cauliflower florets, add the oil and toss well to coat.
Spread out in an even layer on a roasting tray and cook for 15-20 minutes, tossing regularly, until the florets are just starting to soften and are light golden brown all over. Set aside to cool.
Meanwhile, make the crunchy Buffalo coating. Blitz the corn flakes in a small processor (or crush by hand) to a fine crumb. Tip into a bowl with the cornflour, spices and salt and mix well. Set aside.
When cool, toss the florets in the plant based yogurt alternative to coat fully. Spread the crunchy Buffalo coating over a large shallow dish or tray, add the yogurt-coated cauliflower and toss to coat, pressing the spice mix over each floret to create a thick, even crust. Chill until ready to cook.
To make the vegan Buffalo sauce:
Put the Frank’s Hot Sauce in a pan over a medium heat.
Whisk in the dairy-free spread until completely melted and smooth. Remove from the heat and keep warm until ready to serve.
To make the avocado ranch dressing:
Scoop the avocado flesh into a food processor along with the remaining dressing ingredients and seasoning.
Blend until completely smooth. Taste and adjust the seasoning as needed. Chill until ready to serve.
Heat the oil in a deep-fryer. Alternatively, pour a few cm oil into a deep saucepan and heat until a cube of bread turns golden-brown within about 30 seconds.
Carefully add the coated cauliflower florets in batches and fry for 2 minutes or until golden brown and crisp. Remove with a slotted spoon to a plate lined with kitchen paper to drain and repeat with the remaining cauliflower.
Transfer the crispy cauliflower to a bowl, season well and add a few spoonfuls of the Buffalo sauce. Toss well, adding a little more sauce if needed to cover.
To serve, divide the cauliflower between serving plates or pile onto one large platter to share. Spoon over a little more vegan Buffalo sauce and serve any remaining on the side to dip.
Garnish with the sliced chilli and coriander cress (if using). Serve the avocado ranch dressing on the side to dip or drizzle over as liked., any leftover dressing can be kept in the fridge for 1-2 days.