PP Buffalo Cauliflower Bites with PS Creamy Ranch Dressing

Chef: Marco Knox; The Phytogenic Chef

Makes: Servings

Prep Time: 20 minutes (Cashews need to soak the night before or placed in hot water for 30 minutes)

Cook Time: 40 minutes

Total Time: 1 hour

INGREDIENTS

Cauliflower

• 1 Head organic cauliflower

• 2 c white whole wheat flour

• ½ c Buffalo Hot Sauce or No Sodium Hamsa Hot Sauce

• 1 c of a plant-based milk

• ½ c filtered water

• 1 t ground cayenne pepper

• 1 t fresh ground black pepper

• 1 t ground white pepper

• 1 t garlic powder

• 1 t smoked paprika

• 1 t turmeric

“Creamy Ranch Dressing” Plant Strong ONLY

• 1 c raw cashews (soaked in hot water 30 minutes, or overnight in cool water)

• 2/3 c filtered cold water

• 1 t lemon juice

• 1 clove garlic

• ½ t black pepper

• 1/4 t onion powder

• 1 1/4 t apple cider vinegar

• 1/2-1 t maple syrup

• 1 T fresh minced dill (or 2 t dried)

• 1 T fresh minced parsley

• 1 t chives

DIRECTIONS

Cauliflower

1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.

2. Line a 15” x 9” sheet pan with a silicon mat or parchment paper

3. Trim the cauliflower and cut into 1.5” – 2” pieces, set aside

4. In a large mixing bowl combine all dry ingredients and mix thoroughly

5. In a large mixing bowl add your plant based milk and filtered water

6. Using a handful at a time, dip the cauliflower into the plant based milk making sure each piece is wet. Shake off excess liquid and immediately add to the seasoned whole wheat white flour and toss until each piece is coated

7. Transfer coated cauliflower pieces to a small strainer and lightly shake over the seasoned flour mixture so the excess falls back into the seasoned flour mix. Once done, evenly arrange the coated cauliflower to the lined sheet pan and place into the preheated over for 20 minutes

8. After 20 minutes remove the cauliflower from the oven and place in a large mixing bowl

9. Add the hot sauce and mix lightly making sure each piece is coated

10. Return the sauced cauliflower to the sheet pan and place back into the oven for another 20 minutes

11. After 20 minutes remove and enjoy!

Creamy Ranch Dressing “Plant Strong” only

1. Soak cashews overnight in the refrigerator.

2. Drain and rinse cashews then transfer to a high-speed blender / Vitamix with all remaining ingredients.

3. Blend on high for 1 minute or until very creamy and smooth.

4. Pour into a bowl and fold in the herbs.

Marco Knox has been cooking since he was 12 years old at his brother’s restaurant. Once he struck on his own, he worked everything from ‘fil ‘em and bill ‘em’ concepts, to 5-star dining and world class resorts. Life and health issues, however, changed the menu. Marco, now The Phytogenic Chef, specializes in Whole Plant Based Cuisine that saved his life. Visit him on social media and find his amazing menu planning program at: website Facebook, Instagram, Twitter , MyBlog .