BUFFALO CAULIFLOWER LETTUCE CUPS

Recipe by Ellen Fisher

This recipe is vegan

Ingredients:

2 medium heads cauliflower, chopped

1 large head butter lettuce

1 c Frank's RedHot Wings Sauce

1 c purple sauerkraut

FOR THE BATTER

2 c flour of choice (all purpose, gluten-free, or oat flour)

2 c unsweetened plant milk

1 t paprika

1 t garlic powder

1⁄2 t black pepper

FOR THE RANCH

2 large cloves garlic

1 c macadamia nuts, soaked in hot water for 2+ hours

1 c raw cashews

1 1⁄2 c unsweetened plant milk

3 t apple cider vinegar

3 T lemon juice

1⁄2 t paprika

1 t onion powder

1⁄2 t black pepper

1⁄4 t sea salt

2 packed T fresh dill, de-stemmed

2 packed T fresh parsley, de-stemmed

Directions:

1. To make the buffalo cauliflower, preheat the oven to 420°F. Place all batter ingredients into a mixing bowl and whisk together with a fork until smooth with no clumps. Dip the cauliflower into the batter by holding the stems and place on two baking trays lined with parchment paper.

2. Bake for 25 minutes or until fork tender. Remove the trays from the oven and generously drizzle with Frank’s RedHot Wings Sauce. Toss with a spatula to evenly coat. Set the oven to broil and pop one tray back into the oven on the top rack for 2-5 minutes until lightly crispy. Watch closely so they don’t burn then remove from the oven and repeat with the other tray.

3. For the ranch, cut the ends off of the garlic cloves and bake with the cauliflower. Remove the garlic from the oven when tender (about 15-20 minutes). Let cool then squeeze so the garlic peel pops off and discard the peel. Blend with all the ranch ingredients, except the fresh dill and parsley, in a high-speed blender for about 1 minute until completely smooth. Then add the herbs to pulse in the blender for about 15 seconds. Pour into a small dish to serve.

4. Assemble the lettuce cups by layering cauliflower wings, ranch and purple sauerkraut in a lettuce cup. The crispy lettuce is the perfect balance for such a decadent dish.