Whisk vegan milk, flour, garlic, and pepper in a mixing bowl. Avoid clumping at the bottom of the bowl by adding the vegan milk first. If you need more batter to coat the cauliflower, add equal parts vegan milk and flour to keep batter consistent.
Dip the cauliflower in the batter, coating completely.
Shake the cauliflower lightly to remove excess batter before placing on cookie sheet.
Bake 15 minutes until batter is a light gold color.
Remove cookie sheet from oven and use spatula to move cauliflower to a mixing bowl.
Pour buffalo sauce over the cauliflower in the mixing bowl and shake or lightly stir until evenly covered.
Move cauliflower to a serving platter.
Optional: drizzle remaining buffalo sauce from bowl over cauliflower bites.
Suggested serving with celery sticks and vegan ranch dipping sauce.
2 Tbsp of cooking oil (vegetable, olive, coconut…whatever you like!)
1 can of chickpeas
1/2 cup of flour (approx)
1 tsp pepper
1 tsp garlic powder
salad greens and other toppings
your favorite buffalo sauce! (just read the label of ingredients and make sure it doesn’t contain dairy as some buffalo sauce will; *vegan hack: use the app, “Is it Vegan?,” from my last blog posting! Sweet Baby Ray’s and Frank’s Red Hot Buffalo Sauces are vegan 😛)
vegan ranch (just ranch is pictured, they were recently found to test on animals, so I do NOT recommend their products)
1/2 of an avocado (optional – good to counter the spice, especially if you don’t find dairy-free ranch)
Heat a medium-large sized frying pan over medium heat with the cooking oil.
Open can of chickpeas and drain the liquid.
Dump the chickpeas in a Tupperware container with a lid.
Cover chickpeas with the flour (this may not take the whole 1/2 cup).
Add pepper and garlic and shake the container to evenly distribute.
Put the lid on the Tupperware and shake until all the chickpeas have a light layer of flour.
Dump the chickpeas in the warmed frying pan and cook until they are golden, stirring occasionally. You may want to turn the heat up to medium-high heat, but watch closely to avoid burning!
Once the chickpeas are golden, lower the heat and stir in just enough buffalo sauce to cover the chickpeas. (Too much makes them a little soggy and mushy which I don’t like, but if you do, go for it!)
While the buffalo sauce is warming, prep your salad veggies in a large bowl or plate.
Top your salad with the buffalo chickpeas and avocado and/or vegan ranch dressing.