We’ve already demonstrated that you can create vegan pizzas that are just as indulgent as the ‘real thing’, but this last creation made me wish there was someone slapping my hand to keep from going back for 2nds, or 3rds, in this case. Not only have I never tried substituting the texture of BBQ cauliflower for chicken, but didn’t believe the decadent flavor I’d be in store for when pairing with tofu bleu cheese!

Special thanks to Vegan Mint follower Nancy for providing recipe (from Keepin’ It Kind) she tried as part of her company’s Wellness Warrior challenge.

Ingredients $30.00 (6 Servings)

For Tofu Bleu Cheese spread:

1. Place the tofu crumbles into a medium bowl. Stir the first twelve ingredients (tofu, nutritional yeast, Vegenaise, lemon, tahini, garlic powder, dried oregano, marjoram, kelp granules, and salt) to combine. Chill until ready to use.
2. Feel free to adjust seasoning if you prefer more ‘kick’ to bleu cheese.

For Buffalo Cauliflower Wings:

1. Preheat oven to 450 degrees. Lightly grease or spray a casserole dish with olive oil spray.
2. Whisk almond milk and chickpea flour together. Dredge cauliflower pieces into flour mixture and place in the casserole dish. Bake at 450 degrees for 20 minutes.
3. Meanwhile, mix together the BBQ sauce, garlic, paprika, Sriracha sauce, arrowroot, salt and pepper.
4. Once cooked, toss cauliflower with BBQ mix and bake for an additional 5 to 8 minutes. Remove from heat and serve hot (or use on pizza).

For Pizza:

1. Preheat oven to 475. Lightly grease a baking sheet or line with parchment paper.
2. Spread a layer of tofu blue cheese spread on the prepared crust, using as much or as little as you like. Spread the buffalo cauliflower wings out on top of the blue cheese spread.
3. Bake at 475 for 12-15 minutes, until heated thoroughly. Remove from oven and serve hot.

Simply amazing. Feast away 🙂

Tags: cheese, nutritional yeast, Sriracha, tofu, Vegenaise