Veggie Snack Plate with Buffalo Cauliflower
Ingredients
Roasted buffalo cauliflower
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 cup hot sauce of choice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
Cashew cheese sauce
- 1 cup soaked cashews (soak for at least 4 hours or overnight)
- 1 cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon chipotle powder
Preparation
Cut 1 head of cauliflower into florets and coat with 2 tablespoons olive oil in a bowl.
Preheat oven to 425F.
Add the coated cauliflower to a baking sheet and bake for 25 minutes.
Remove from oven and add back to the bowl.
In a small bowl, mix together 1 cup hot sauce, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste.
Add the hot sauce mixture to the cauliflower and coat well.
For cashew cheese sauce, combine 1 cup soaked cashews, 1 cup water, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon sea salt, and 1/2 teaspoon chipotle powder in a blender or food processor and purée.
Store the sauce in the fridge and reheat when ready to eat.
Serve with salsa, sea salt chips, and sweet potato fries as desired.
