I had this @a potluck last week, & I will be making them soon. He brought them wrapped in a towel & in an insulated bag for transport.
Serves 4 ADJUST SERVINGS
INGREDIENTS
1 medium head cauliflower, chopped into bite-size florets
1/2 cup almond flour
1/2 cup water
2 Tablespoons avocado oil
1 teaspoon garlic powder
3/4 cup buffalo style wing sauce*
celery, chopped for serving
Cashew Ranch Dressing
1/2 cup raw cashews (soaked 3-4 hours or overnight)
1/2 cup water
2 teaspoons dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sea salt
pinch of black pepper
INSTRUCTIONS

Preheat oven to 450°F.
Add almond flour, water, oil and garlic powder into a large bowl. Stir to combine. Add cauliflower florets and toss to coat.
Spread coating cauliflower onto a baking sheet lined with parchment or sprayed with cooking spray. Don't skip this step or the cauliflower will stick.
Bake for 30 minutes, tossing once at the 15 minute mark.
Remove pan from oven, pour wing sauce over the cauliflower and toss to coat. Set oven to broil and broil cauliflower for 5-7 minutes.
While cauliflower is roasting, add soaked and drained cashews into a high powered blender or food processor with 1/2 cup water, dill, garlic powder, onion powder, salt and pepper. Blend until smooth.
Serve cauliflower wings with cashew dressing and celery.
by Brittany Mullins
RECIPE NOTES
* For the wing sauce, I used Steve's Paleogoods Paleo Chef Wing Sauce, which is gluten-free and refined sugar free and definitely my first choice if you can find it. Tesssemae's Hot Buffalo Sauce is another brand I would recommend. If you want to try a homemade version, this one is vegan and looks great. If you're in a pinch, Frank's Red Hot Wing Sauce also works and is still vegan, just isn't as clean.


Nutrition Facts
Serving Size 1 cup cauliflower (without dressing)
Amount Per Serving As Served
Calories 213
% Daily Value
Total Fat 14g 22%
Saturated Fat 1g 5%
Carbohydrate 17g 6%
Dietary Fiber 5g 20%
Sugars 7g
Protein 6g

Easy to make with a minimum of ingredients (google humus recipes) and easier to buy! If you have a Whole Foods or Sprouts near you ...pick up a Miyokos vegan cheese spread to put on crackers. The 6 or 7 flavors I have tried are all good. The chive flavor is good on ruffles potato chips. That reminds me of another option. Buy container of vegan sour cream and mix a dry dip mix with it. Just make sure there is no dairy in the dry mix. My favorites are green onion dip mix and the veggie dip mix from Sprouts. More and more regular grocery stores are carrying the vegan sour cream. Just ask to be pointed to the vegan section in the cold case.

Kudos to you from a vegan for being so considerate!

but several promising options turned up on a Google search.

Has a long, disorganized thread with a lot of suggestions for food.