Sriracha Buffalo Cauliflower

December 6, 2017

If you miss buffalo wings, this healthier version might scratch that itch for you. Roasted cauliflower is delicious on its own, but coated in sriracha buffalo sauce it becomes spectacular!

Serve these as an appetizer served with vegan blue cheese dressing or ranch or eat them in a wrap. Or just eat the leftovers cold from the fridge like we did. It all works.

This recipe also has only a few ingredients and comes together easily making it perfect for the RV.

sriracha buffalo cauliflower and daiya blue cheese dressing.

Sriracha Buffalo Cauliflower

Course: Appetizer
Cuisine: American
Servings: 6 people
Calories: 141kcal

Ingredients

  • 1 whole medium or large cauliflower cut into 1.5 - 2" florets
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 tablespoons Frank's Redhot Original Cayenne Pepper Sauce
  • 1-2 tablespoons Sriracha
  • 1 tablespoon Earth Balance Buttery Spread melted
  • 1 tablespoon lemon juice
  • 1/3 cup vegan blue cheeze or ranch dressing

Instructions

  • Wash and prep cauliflower. Toss in the olive oil and sprinkle with salt. Roast in oven at 425ºF for 15 minutes. Alternatively, roast in foil on the grill.
  • Combine remaining ingredients and set aside.
  • After 15 minutes, bring cauliflower out of the oven and toss with the sauce. Roast another 10 to 15 minutes in the oven or on the grill until easily pierced with a fork.
  • Serve with vegan blue cheeze or ranch dressing.

Notes

You don't have to use Frank's Redhot Sauce but we can't be responsible for the results if you don't. 😀
Note: the nutritional information provided is created using an online calculator. It is only meant to be a rough guideline. For best results, calculate the nutritional information yourself with the exact ingredients and amounts that you use.

Nutrition

Calories: 141kcal | Carbohydrates: 6g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 449mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g
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Laura Nunemaker

About the Author

Laura Nunemaker

vegan. digital nomad. cycling. scuba. intj. former vegan bakery owner.

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