1 head cauliflower, cleaned and cut into bite-sized pieces
1-cup soy/almond milk
1-cup all-purpose flour
2 teaspoons garlic salt
1-cup buffalo (hot) sauce
1 tablespoon unsalted butter, melted
1 6oz. container feta cheese, crumbled
1 6oz. plain Greek yogurt
2 tablespoons lemon juice
1-tablespoon olive oil
Preheat the oven to 450 degrees.
In a large bowl, whisk together the milk, flour, and garlic salt. Whisk until mostly smooth--a few lumps are okay.
Very gently, place the cauliflower in the bowl and lightly toss to completely coat with the mixture.
Place the cauliflower in a shallow baking dish and bake for 15-18 minutes. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.
Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.Return the cauliflower to the oven and bake for another 5-8 minutes. Let cool slightly and serve.
For the dip: Combine all the ingredients into a bowl and mix together. This dip is great for the Buffalo Cauliflower but can also be used as a salad dressing.