Recipe courtesy of Jason Wrobel
1 hr 40 min
40 min
6 to 8 servings
1 hr 40 min
40 min
6 to 8 servings


Cashew-Dill Dipping Sauce:
  • 1 1/4 cups raw cashews, soaked in water for 1 hour
  • 1/4 cup extra-virgin olive oil 
  • 2 tablespoons lemon juice 
  • 2 teaspoons apple cider vinegar 
  • 2 teaspoons nutritional yeast 
  • 1 teaspoon dried dill 
  • 3/4 teaspoon sea salt 
Buffalo-Style Cauliflower:
  • 1 tablespoon olive oil or grapeseed oil, plus more for the baking dish
  • 1 cup gluten-free flour or spelt flour or chickpea flour 
  • 1 cup almond milk or coconut milk or non-dairy milk of your choice 
  • 1 large head cauliflower, broken into medium-size florets 
  • 1/2 cup apple cider vinegar
  • 1 tablespoon chili powder 
  • 1 tablespoon garlic powder 
  • 2 teaspoons sweet paprika 
  • 1 teaspoon sea salt 
  • 1/2 teaspoon cayenne 
  • 1/2 teaspoon smoked paprika 
  • 1/2 teaspoon onion powder 
  • 2 teaspoons agave nectar or maple syrup or brown rice syrup 
  • 2 teaspoons arrowroot


Watch how to make this recipe.

For the cashew-dill dipping sauce: Strain the cashews and add them to a blender along with the olive oil, lemon juice, cider vinegar, nutritional yeast, dill, sea salt and 1/2 cup water (preferably filtered). Puree on high speed until very smooth and creamy, scraping down the sides of the blender with a spatula as needed. Transfer the sauce to a bowl, cover and refrigerate. (It will keep up to 5 days.)

For the buffalo-style cauliflower: Preheat the oven to 450 degrees F.

Lightly oil a 9-by-13-inch baking dish. Whisk together the flour and almond milk until smooth. Dunk the cauliflower florets in the almond milk batter and transfer them to the prepared baking dish. Roast for 20 minutes, or until the cauliflower is cooked through.

Meanwhile, in a small saucepan, combine the cider vinegar, chili powder, garlic powder, sweet paprika, sea salt, cayenne, smoked paprika, onion powder, agave nectar and 1 tablespoon olive oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook until beginning to thicken, 5 to 7 minutes. Whisk together the arrowroot and 2 tablespoons water and stir this into to the saucepan. Simmer for an additional 1 to 2 minutes. Remove from the heat and thin with a little water if necessary.

When the cauliflower is done, pour the buffalo-style sauce over it, toss to coat and return to the oven for a final 8 minutes.

Serve the buffalo-style cauliflower with cashew-dill dipping sauce on the side.

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