A delicious plant-based snack plate featuring spicy roasted buffalo cauliflower and creamy cashew cheese sauce. Perfect for a quick and satisfying dinner, served with salsa and chips.
Roasted Buffalo Cauliflower:
1. Preheat oven to 425F.
2. Cut 1 head of cauliflower into florets, then add into a bowl and coat with 2 tbsp olive oil.
3. Once the oven is preheated, add the cauliflower to a baking sheet and bake for 25 minutes.
4. While cauliflower bakes, in a small bowl, mix together 1 cup hot sauce of choice, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp onion powder, and salt & pepper to taste.
5. Remove the cauliflower from the oven, add back to the bowl, and add the hot sauce mixture, coating it well.
Cashew Cheese Sauce:
1. Ensure cashews are soaked for at least 4 hours or preferably overnight. Drain them before use.
2. Combine 1 cup soaked cashews, 1 cup water, 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp sea salt, and 1/2 tsp Chipotle powder in a blender or food processor.
3. Purée until completely smooth and creamy.
4. Store in the fridge and reheat when you want to eat!
To Serve:
Arrange the roasted buffalo cauliflower and cashew cheese sauce on a plate with salsa, sea salt chips, and sweet potato fries.
