Buffalo Cauliflower Flatbread
Ingredients
- 8 homemade flatbreads
- dairy-free ranch dip
- 1/2 cup mayo (use vegan version if needed)
- 1/4 cup soy milk
- handful parsley, finely chopped
- 1 tsp. dried dill
- 1 tsp. garlic powder
- freshly ground pepper/salt
- buffalo cauliflower
- 2 tablespoons dairy-free butter (i love earth balance brand)
- 1/4 cup frank’s hot sauce
- 1 tablespoon olive oil
- 6–7 cups cauliflower florets (from about 1 medium head)
- shredded lettuce, for topping
- sliced tomatoes, for topping
Preparation
Preheat oven to 400 degrees f
Whisk together all ingredients for the ranch dressing
Season to taste with salt and pepper and set aside
Place the butter in a microwave safe bowl and heat on high until melted
Whisk in the hot sauce and set aside
Place cauliflower in a large bowl and drizzle on olive oil and a pinch of salt
Toss well, then place in a single layer on a baking sheet
Place in the oven and roast until cauliflower starts to brown, about 20-25 minutes
Remove from oven
Whisk together the hot sauce mixture again, then drizzle over the cauliflower florets
Toss lightly and place back into the oven to cook until sauce is bubbling, about 5 more minutes
Remove from oven
Place cauliflower buffalo on flatbreads along with shredded lettuce and sliced tomatoes
Drizzle with homemade ranch and more hot sauce, if desired
