Dipping buffalo cauliflower into ranch dip

Crispy Vegan Buffalo Cauliflower with Homemade Ranch Dip

Crispy Vegan Buffalo Cauliflower with Homemade Ranch Dip
Course Appetizer
Cuisine American
Keyword Buffalo, Cauliflower
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Living Vegan Staff



  • 1 medium Cauliflower cut into large florets
  • 1/2 c Almond Milk you can also just use water here
  • 1/2 c All Purpose Flour
  • 4 c VEGAN corn flake style dry cereal


  • 8 tbsp Vegan Margarine melted
  • 1/3 c Frank's RedHot BUFFALO WINGS Sauce


  • 1/4 c Vegan Mayonnaise
  • 1/4 c Sour Cream (if you are substituting for coconut milk, omit the almond milk below)
  • 1/4 c Almond Milk or canned coconut milk
  • 1 tbsp Onion grated
  • 1 tbsp Parsley chopped
  • 1/2 tsp Lemon Juice
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Dried Dill
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • Dried Chives OPTIONAL, to taste


  • Preheat oven to 400 degrees.
  • Trim a head of cauliflower into large florets. We used a medium cauliflower and it filled one half sheet pan full of florets. Enough for about 3-4 people served as an appetizer.
  • In the bowl of a food processor, add 4 cups of a vegan corn flake style dry cereal and pulse just a few times. Add to a large bowl.
  • For the vegan ranch dip, simply whisk all of the ingredients together and be sure to refrigerate for at least 30 minutes prior to serving so that it can thicken.
  • Back to the cauliflower, coat in almond milk (or even water) and lightly coat in all purpose flour. 
  • Drain a can of chickpeas and use the brine to coat the cauliflower and immediately go straight into the corn flake crumbs. Place coated cauliflower on a parchment lined sheet pan and bake for about 20 minutes or until golden and a knife inserts easily.
  • In a small sauce pan, add the vegan margarine and Frank's RedHot BUFFALO WINGS Sauce. Melt and whisk together. Set aside.
  • Toss (or drizzle) the sauce over the cauliflower florets and serve with the vegan ranch, carrot and celery sticks.