• Turano French Rolls
For the Buffalo Cauliflower:
• 1 medium head cauliflower (about 3 cups), chopped into bite-sized pieces
• 3/4 cup plant milk
• 1/2 cup all-purpose flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup hot sauce
• 1 tablespoon vegan butter, melted
For the Ranch Dressing & Cole Slaw:
• 1 cup mayo
• 3 tablespoons plant milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons dried chives
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 16 oz coleslaw mix

① Mix all the ranch ingredients together in a small bowl and stir in 1/2 cup of the dressing into the coleslaw mix. Add salt and pepper to taste and set aside.
② Preheat oven to 450F.
② Whisk together batter ingredients (all but cauliflower, hot sauce, and butter) in a medium-sized bowl.
③ Evenly coat each piece of cauliflower in the batter, and place them on a parchment-lined baking sheet, being careful not to let the pieces touch.
④ Bake for 20 – 25 minutes, flipping halfway. If the batter is falling off, just bake them a bit longer before flipping.
⑤ Whisk together melted butter and hot sauce. Pour mixture over the cauliflower and lightly toss to coat with tongs or a spatula.
⑥Bake for another 20 – 25 minutes, flipping again halfway, until crisp.
⑦ Add ingredients into a Turano French Roll and enjoy!