Want the sauce without the wings? This plant-based dish has all the flavor, and just as much protein, as the meat-based version. Enjoy this by itself, serve it as an appetizer, or savor it alongside a veggie burger. No matter how you dive in, you’re getting a boatload of vitamin C, beta carotene, fiber, and protein from this nutritious dish.
Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
1head cauliflower (cut into florets)
12ozlegume pasta (dried)
4carrots (sliced)
4stalks organic celery (sliced)
½cuphot sauce (e.g. Frank’s hot sauce)
Vegan Ranch Dressing
¼cupplant-based milk (plain, unsweetened)
1tspapple cider vinegar
½cuphummus (plain)
1tspdill (dried)
1dashonion powder
1dashgarlic powder
Directions
1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Spread the cauliflower into a single layer and bake until golden and tender, about 30 minutes.
3
Meanwhile, prepare the Vegan Ranch Dressing: In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let it curdle. Add the remaining ingredients and stir to combine. Taste and adjust seasonings.
4
Prepare pasta according to package directions. Drain, rinse, and return to pot. Set aside.
5
Line a skillet with a thin layer of water and sauté the carrots and celery for 3 minutes.
6
Pour in the hot sauce and stir to coat.
7
Continue to cook until the sauce thickens and vegetables are fork tender.
8
Transfer the carrots and celery to the pot with the pasta.
9
Add the roasted cauliflower and Vegan Ranch Dressing and toss until evenly coated.
10
Divide equally among 4 bowls and serve.
Chef's Notes
Prep Make ahead, but store the dressing separately. Toss with dressing before serving.
Oven-Free Cooking To cut down on cooking time, you can also steam the cauliflower.
Ingredients
1head cauliflower (cut into florets)
12ozlegume pasta (dried)
4carrots (sliced)
4stalks organic celery (sliced)
½cuphot sauce (e.g. Frank’s hot sauce)
Vegan Ranch Dressing
¼cupplant-based milk (plain, unsweetened)
1tspapple cider vinegar
½cuphummus (plain)
1tspdill (dried)
1dashonion powder
1dashgarlic powder
Directions
1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Spread the cauliflower into a single layer and bake until golden and tender, about 30 minutes.
3
Meanwhile, prepare the Vegan Ranch Dressing: In a small bowl, whisk together the non-dairy milk and apple cider vinegar. Set aside for 5 minutes to let it curdle. Add the remaining ingredients and stir to combine. Taste and adjust seasonings.
4
Prepare pasta according to package directions. Drain, rinse, and return to pot. Set aside.
5
Line a skillet with a thin layer of water and sauté the carrots and celery for 3 minutes.
6
Pour in the hot sauce and stir to coat.
7
Continue to cook until the sauce thickens and vegetables are fork tender.
8
Transfer the carrots and celery to the pot with the pasta.
9
Add the roasted cauliflower and Vegan Ranch Dressing and toss until evenly coated.
