Buffalo Cauliflower Salad

Teaching season is in full swing!

This is my favorite time of the year, professionally speaking. It seems like as soon as the kids are back to school, the adults are also looking for further education. During the summer, I was lucky to have one class a month. June through August I hardly have anyone looking for in-home cooking sessions. Fast forward to October and I’m teaching one, two, even three classes a week. And I’m getting calls almost daily, for people looking private lessons in their homes.

I may hate the weather and impending winter, but this time of the year is certainly lucrative when it comes to vegan cooking 🙂 And I love it!

Not wanting to continue to fall victim to my erratic eating habits once my life gets super crazy and stressful, I am making sure to whip up easy meals for myself whenever I have the chance. I’m also bringing back alot of old favorites to share at my cooking classes as well. And more often than not, I’m using quick, easy recipes that resemble popular meat dishes. And obviously these cauliflower “wings” are a huge hit among vegans, omnivores and even the most carnivorous of men. I actually have quite a few dudes in my cooking series this fall, and this was a huge hit!

I’ve shared a similar recipe before, but this is the absolute perfected version. Ideal game day munchies!

1 head cauliflower, broken into florets (leave a decent amount of stems)

1 1/2 cups buffalo sauce (I use “Wing Time”brand, medium heat)

1 cup chickpea flour (all purpose is fine too)

1 cup almond milk

2 tbsp nutritional yeast

1/2 tsp garlic powder

Sea salt and black pepper

Lettuce, shredded carrot, sliced green bell pepper and green onions; cashew ranch dressing

Preheat oven to 450 degrees
Pour almond milk into a small mixing bowl
In another bowl, mix together flour, nutritional yeast, garlic powder, sea salt and black pepper
Dip a handful of florets into the almond milk and turn to coat
Dip the florets into flour and dredge through until well coated
Place florets onto a greased baking sheet
Bake at 450 degrees for 22-25 minutes
Remove from oven, pour into a large mixing bowl and toss well with buffalo sauce
Serve over lettuce, carrots, bell pepper and onions and toss with ranch dressing