These Vegan Cauliflower Nuggets are the perfect healthy appetizer for dinner.  Cauliflower is high in fiber and its nutrient rich, and these nuggets were crunchy and delicious.  They are bite sized and you can top them off with my delicious, homemade dipping sauce.

In addition to Whole Foods Market, Wegmans and Sprouts Farmers Market, I’ve found that Mom’s Organic Market also has an excellent selection of fruits and vegetables.  You can discover many hard to find ingredients in their baking, fresh fruits and vegetables aisles.  For some great kitchen essentials, check out the ones I use on my Shop Page.

Cauliflower Nuggets

Ingredients:
1 Small head of cauliflower
3/4 Cup of all purpose flour (gluten free)
3/4 Cup of unsweetened rice milk
1/4 Cup of water
2 Teaspoon of onion powder
2 Teaspoons of paprika powder
1 Cup of panko bread crumbs
1 Cup of Louisiana Hot Sauce wings sauce ( or a hot sauce of your choice)
1 Tablespoon olive oil

Vegan Ranch Dip:
1/2 Cup of vegan mayonnaise
1 Teaspoon of dried dill
1 Teaspoon of dried parsley

Directions:
Carefully cut cauliflower into bite-sized florets.
-In a large bowl, combine the all-purpose flour, the plant based milk, the water, the onion powder, the paprika powder, the salt, and the black pepper. Mix ingredients well until well combined.
-Dip the florets into the batter until they are completely coated.
-Roll the cauliflower florets in gluten free panko bread crumbs and lay them on a baking sheet with parchment paper. Make sure you space them out. Bake for 25 minutes at 350F.
-Combine Louisiana Hot sauce with a tablespoon of olive oil and pour it over the baked cauliflower wings. Evenly coat them from all sides by mixing cauliflower several times.
-Put the coated buffalo wings back on a baking sheet lined with parchment parchment. Bake again for 20 minutes at 350F.
To fix the vegan ranch sauce, combine the vegan mayonnaise with dried dill and parsley and mix until well combined. Serve the cauliflower wings with vegan ranch dip and enjoy!

Note: You can add freshly chopped parsley on top. Store in refrigerator for one week in a lock and lock container.