Going Vegan the thing I missed the MOST was the Buffalo chicken fingers. I have tried every recipe, with various oven temps, time, and batter... I think I have finally found the combination I have been searching for- while also being Plant Paradox Compliant, YAY!!!!
For this plateful of cauliflower:
The Batter
BAKE at 450* for 20 minutes!
1 1/2 Cups unsweetened coconut milk
1 cup Sorghum flour
1/4 cup Tapioca flour
Seasonings to taste: Sea Salt, Pepper, Garlic and Onion Powder
Preheat the oven to 450*
Coat the chunks of cauliflower with batter and lay out on parchment paper on tray.
Bake for 20 minutes, flipping them about 15 minutes in.
remove to dip in Buffalo coating
Buffalo Sauce:
1/2 cup Franks Red Hot Sauce
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
Dip the Cauliflower fingers in the sauce and place back on tray to cook for another 20 minutes!
Garnish with chives and sprinkle some garlic salt
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