Vegan Buffalo Cauliflower with Sweet Potato Noodles
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- 1 medium head of cauliflower, chopped into florets (about 8 cups)
- salt and pepper, to taste
- olive oil cooking spray
- 3 tablespoons coconut oil
- ¼ cup raw cashews, soaked in water for at least 2 hours
- vegetable broth, if needed
- 2 large sweet potatoes, peeled, Blade B, noodles trimmed
- 1 tablespoon chopped parsley, to garnish
- For the buffalo pasta sauce:
- 3-4 tablespoons hot sauce (I use Tessemae’s)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- salt, to taste
- Preheat the oven to 400 degrees. Arrange the cauliflower on a baking sheet, season with salt, pepper and coat lightly with cooking spray. Roast for 20-25 minutes or until beginning to brown.
- On another baking sheet, lay out the sweet potatoes and coat lightly with cooking spray and season with salt and pepper. Roast for 17-20 minutes or until cooked through, but still al dente (taste test.)
- While the cauliflower and sweet potato roasts, puree the cashews in a high-speed blender or food processor until creamy. Set aside.
- In a medium pot over medium heat, melt the coconut oil. Add the coconut oil to the cashew cream along with the other ingredients for the buffalo sauce and puree again until creamy. If needed, add in vegetable broth until reached a sauce-like consistency (not runny, but not too thick.) Cover and set aside, to keep warm.
- In a large mixing bowl, toss together the cauliflower florets with half of the buffalo sauce mixture, keeping the remaining sauce in the pot. Spread the cauliflower back out on the baking sheet and cook for 5 more minutes or until sauce begins to bubble.
- Plate the sweet potato noodles and top with cauliflower florets. Stir the buffalo sauce and then drizzle over plates. Serve immediately, garnished with parsley.