Hold-You-Waffle-Wednesday 48 // Vegan cauliflower waffles with buffalo sauce
Cauliflower is one of my favourite vegetables. It’s so versatile and you can make so many recipes with it from couscous when finely chopped or even use it as a crust for a pizza. But shortly steamed with a delicious cheese sauce on top is also always a good option. A while ago we went to a restaurant in Rotterdam called ‘De Keuken van Floris’’ and had seven different preparations of cauliflower, which proofed to us how much you can actually do with one ingredient. The recipe for this buffalo sauce is inspired from inspiralized.com and we love it so much we use it for many other recipes as a marinade. It tastes amazing in combination with cauliflower and we’re really curious about what you guys think. And also this week again I’ve made a vegan waffle. Love changing around and experimenting with different ingredients to discover new taste combinations. Happy Waffle Wednesday.
Vegan buffalo sauce
150g cashew nuts (soaked overnight in water)
1 tsp. Worcester sauce (vegan)
1 tsp. Gochujang (or chilli paste)
1 clove of garlic
juice of one lime
1 tsp. apple vinegar
1 tsp. smoked paprika powder
We’ll start by making the buffalo sauce. Rinse of the cashew nuts in a sieve and put them in a food processor. Pulse until you’ve got a creamy texture which looks a lot like peanut butter. Then just add all the other ingredients at once and pulse again until everything is combined.
For the waffles pulse the cauliflower … in a food processor until you chopped them to the size of couscous. Add these in a bowl and mix with the flower, baking soda & no-egg. Add in the buffalo sauce and a little bit of oil and mix until you get a nice firm batter. If the batter is too wet add some extra flour and when it’s too dry add some extra oil or water. Bake a generous tablespoon of batter for one waffle and continue baking until you’re out of batter. Serve them with a fresh salad and extra buffalo sauce on top. Enjoy!
Tip: Leftover buffalo sauce can be kept in the fridge for about one week sealed in an airtight jar.