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Buffalo Cauliflower (from The Vegan Air Fryer cookbook)

Have you heard of air fryers? Well, definitely check out JL’s new cookbook and her huge Facebook group to learn more about frying with little or no oil!

Hot and spicy are two words that describe this air-fried cauliflower – another is delicious. (from The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission.)  

  • 1 large head cauliflower
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon vegan chicken bouillon granules
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried chipotle chile flakes
  • 1 cup soymilk
  • Canola oil spray
  • 2 tablespoons nondairy butter
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce or your favorite cayenne hot sauce
  • 2 cloves garlic, minced

Cut the cauliflower into bite-size pieces. Rinse and drain the cauliflower pieces.

Combine the flour, bouillon granules, cayenne, chili powder, paprika, and chipotle flakes in a large bowl. Slowly whisk in the milk until a thick batter is formed.

Spray the air fryer basket with canola oil and preheat the air fryer to 390°F for 10 minutes.

While the air fryer is preheating, toss the cauliflower in the batter. Transfer the battered cauliflower to the air fryer basket. Cook for 20 minutes on 390°F. Using tongs, turn the cauliflower pieces at 10 minutes (don’t be alarmed if they stick).

After turning the cauliflower, heat the butter, hot sauce, and garlic in a small saucepan over medium high heat. Bring the mixture to a boil, reduce the heat to simmer, and cover. Once the cauliflower is cooked, transfer it to a large bowl. Pour the sauce over the cauliflower and toss gently with tongs. Serve immediately.

Serves 2 to 4