Buffalo Broccoli (WFPBNO)

I made this to serve with mac and cheese for dinner the other night. It would also be a delicious appetizer. Fresh broccoli dipped in a batter and then panko and baked until crispy, then coated with Frank's Buffalo sauce. Oh my goodness, so yummy! You could also do this with cauliflower for a wonder meal. Just look at that deliciousness. 

• 1 head broccoli, cut into florets
• 1 cup non-dairy milk, unsweetened, I used almond milk
• 1 teaspoon apple cider vinegar
• 3/4 cup all purpose flour
• 1/2 cup cornstarch
• 1 teaspoon salt
• 2 cups Panko bread crumbs, vegan
• Frank's Buffalo Sauce

Chop the broccoli into bite sized florets. Preheat oven to 425F.

Measure milk and add vinegar and give it a stir. Let sit to thicken for a minute.

In a medium sized mixing bowl, stir in flour, cornstarch and salt. 

Add the milk/vinegar mixture to the bowl and whisk to create a wet batter.

In a separate medium bowl add the panko.

Now dip each floret in the batter, let excess drip off and then roll in panko. Add to a parchment lined baking dish. Give each piece a little space

Bake for 15-20 minutes until nice and crispy. You may want to flip them half way through cooking.

Transfer to a serving bowl.

Add the buffalo sauce and give it a toss. Serve immediately as the sauce will get soaked up by the breading and it will become a little soggy. But still delicious.

I served these with homemade mac and cheese for dinner.

Enjoy!