These Buffalo Cauliflower Pockets are spicy and delicious, and they’re great to serve for lunch or dinner. The two main ingredients are cauliflower florets and chickpeas, along with a special, homemade buffalo sauce. And they are quick and easy to make!
Buffalo Cauliflower Pita Pockets
Ingredients:
1 small head of cauliflower
3/4 cup of gluten free all-purpose flour
3/4 cup of unsweetened almond milk, or another plant based milk of your choice
1/4 cup of water
2 teaspoons of onion powder
Himalayan salt and pepper
2 teaspoons of smoked paprika powder
1 Cup of panko bread crumbs
1 Cup of Louisiana hot sauce, (wing sauce)
2 tablespoons of vegan butter
1 package of gluten-free pita pockets
Artisan Lettuce
Vegan Ranch Dip:
1/2 Cup of vegan mayonnaise
1 Teaspoon of Italian seasoning
1 Teaspoon smoked paprika
Toppings:
Chickpeas
Vegan Feta Cheese, crumbled
1 Roma tomato, diced
Directions:
-Preheat oven to 350F.
-Carefully cut the cauliflower into bit-sized florets.
-In a large bowl, combine the all-purpose flour, the plant-based milk, the water, the onion powder, the smoked paprika powder, the Himalayan salt and pepper. Mix until well combined.
-Dip the florets into the batter until they are completely covered then cover them in the panko bread crumbs.
-Line a baking sheet with parchment paper and lay the cauliflower florets on a baking sheet. Make sure to spread them out. Bake for 25 minutes at 350F.
-Combine the Louisiana hot sauce with 2 tablespoon of vegan butter and pour it over the baked cauliflower wings. Try to evenly coat them on all sides by stirring them a few times. -Then put the coated buffalo wings back on a baking sheet with parchment paper. Bake again for 20 minutes at 350F.
-For the dressing, in a medium size bowl, mix in the vegan mayonnaise, Italian seasoning and smoked paprika, whisk until combined. Set aside
-On a serving plate, slice in half the pita pockets, then fill with the buffalo cauliflower wings, artisan lettuce, diced tomatoes, sprinkle of chickpeas and vegan feta cheese. Top with ranch sauce. Serve and enjoy!
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