Buffalo Cauliflower INGREDIENTS

• 1 large head cauliflower
• 1 cup unbleached all-purpose flour 
• 1 teaspoon vegan chicken bouillon granules
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried chipotle chile flakes
• 1 cup oat or soy milk. Soy works best.
• 4 tablespoons non dairy butter
• 1 cup Frank’s RedHot Original Cayenne Pepper Sauce or your favorite mixed with ¼ cup ZUBI’S Crema 
• 4 cloves garlic, minced
• Olive oil spray

Tahini Dip Ingredients

• 1 C Tahini 
• 1 C Water
• ½ tsp salt 
• ¼ C lime juice 
• 2 T ZUBI’S CREMA 

INSTRUCTIONS

1. Cut the cauliflower into bite-size pieces. Rinse and drain the cauliflower pieces.
2. Preheat oven to 400 °F
3. Combine the flour, bouillon granules, cayenne, chili powder, paprika, and chipotle flakes in a large bowl. Slowly whisk in the milk until a thick batter is formed.
4. toss the cauliflower in the batter. 
5. Arrange prepared cauliflower in a single layer on a parchment or foil lined baking sheet
6. Roast for 15 minutes
7. Remove from oven and using tongs, carefully turn cauliflower pieces 
8. Return to the oven for another 8-10 minutes
9. After turning the cauliflower, heat the butter, hot sauce, ZUBI’S Crema and garlic in a small saucepan over medium high heat. Bring the mixture to a boil, reduce the heat to simmer, and cover.
10. Once the cauliflower is cooked, transfer it to a large bowl. Pour the sauce over the cauliflower and toss gently with tongs. Serve immediately.

Tahini Directions: 

• Blend all ingredients in Vita-mix until smooth 
• Refrigerate and serve chilled