Long Island Naturally: Vegan recipe

Jay Astafa

Vegan chef, owner of Jay Astafa Catering and 3 Brothers Vegan Cafe in Copaigue.

Email: jay@jayastafa.com





Buffalo Cauliflower



Ingredients

1 head cauliflower cut into bite size florets

canola oil for frying

For the Buttermilk Mixture

2 cups unsweetened soy milk

2 tablespoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon garlic powder, paprika, salt, and pepper

2 tablespoons fresh thyme





For the Flour Mixture

2 cups All purpose flour

2 T garlic, onion powder, paprika, salt and pepper, oregano

1/4 cup nutritional yeast

2 tablespoons fresh thyme

1 tablespoons fresh parsley



Cut the cauliflower into florets. Mix the ingredients for the buttermilk mixture. Add the cauliflower. Let marinate for at least an hour. Heat oil to 375 degrees in either a mini fryer or pot. Mix the ingredients for the flour mixture in a medium bowl. Add the cauliflower to the flour. After you have breaded the cauliflower, it's time to fry them. Fry the cauliflower until golden and crispy.





For the Buffalo Sauce

Heat up Frank's Red Hot Sauce in a pan. Once heated, add a couple tablespoons vegan butter and whisk until the sauce is thickened. Toss the crispy cauliflower with the buffalo sauce.


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