Buffalo cauliflower is the key to changing the mind of those who refuse to believe vegan food could possibly taste good. A Buffalo cauliflower calzone with Cashew Blue Cheese is the key to blowing their minds! With that super-spicy “Buffalo” flavor, no one cares whether it’s chicken or cauliflower—especially when it’s coated in a nutty chickpea flour crust and stuffed in a soft, doughy pizza pocket along with a healthy amount of tangy Cashew Blue Cheese. Need to impress an omnivore? Make this.
Buffalo Cauliflower Calzones with Cashew Blue Cheese [Vegan]
For the Buffalo Cauliflower:
- Olive oil spray
- 1 cup (250 ml) hot sauce
- 2 tablespoons tomato paste
- 1 tablespoon agave syrup
- 1 1/2 tablespoons arrowroot powder or cornstarch
- 1/2 teaspoon salt
- Black pepper to taste
- 1 cup (250 ml) non-dairy milk
- 1 cup (110 g) chickpea flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 large head cauliflower, chopped into florets
For the Calzones:
- 1/2 batch Basic Pizza Dough
- Flour for rolling
- 1/2 batch vegan cashew blue cheese
- Olive oil spray
- If using a pizza stone, put it in the oven. If not, lightly dust a pizza pan or baking sheet with cornmeal; set aside. Lightly spray a 9 x 13-inch baking dish with olive oil. Preheat the oven to 450°F (230°C).
- In a small bowl, mix the hot sauce, tomato paste, and agave syrup. Mix in the arrowroot powder, salt, and pepper. Set aside.
- In a large bowl, mix the non-dairy milk, chickpea flour, garlic powder, and paprika. Dredge one cauliflower floret at a time in the mixture and place in the prepared baking dish. Bake for 20 minutes (if you’re preheating a pizza stone, place the baking sheet on top of it).
- Remove from the oven and use a spatula to loosen any florets sticking to the dish. Pour the hot sauce mixture over the cauliflower, toss to coat, and bake 5 minutes. Remove from the oven and set aside.
- Increase the oven temperature to 475°F (250°C).
- Split the pizza dough into 2 or 4 pieces. Roll each piece out on a floured surface into a rough circle (about 10 inches/25 cm across for 2 large calzones, or 5 inches/13 cm for 4 mini calzones).
- On half of each dough circle, place a pile of Buffalo cauliflower (about 1½ cups for large calzones, ¾ cup for mini calzones), leaving a 1-inch (2.5 cm) perimeter between the pile and the edge of the dough. Over the cauliflower, crumble about ¼ cup of the Cashew Blue Cheese for large calzones, 2 tablespoons for mini calzones. Brush a little water on the edge of the dough on the side closest to the fillings. Fold the empty half over the cauliflower so the edges meet, creating a half-circle. Fold the edges over to seal and prevent any filling from leaking out. Use a fork to crimp the edges. Lightly spray the tops with olive oil.
- Gently transfer the calzones to the pizza stone or prepared baking sheet. Bake for 10 to 12 minutes, until the dough has risen and is firm and golden. Remove from the oven and serve immediately. Leftover Buffalo cauliflower can be chilled in an airtight container for 3 to 4 days or eaten while you’re waiting for the pizza to come out of the oven.
» If you would like to make a regular pizza rather than calzones, reserve 1/4 cup of the sauce when preparing the cauliflower. Roll out the pizza dough on a floured surface to your desired size, making sure the dough is at least 1/4 inch (.5 cm) thick. Spread the reserved hot sauce on the dough, leaving a 1/2-inch (1 cm) crust around the perimeter. Crumble the Cashew Blue Cheese on top of the sauce and top the cheese with as much cauliflower as you can fit. Transfer to the pizza stone or a prepared pizza pan. Bake for 10 to 12 minutes, until the crust has risen and is lightly golden. Slice and serve hot. » If Buffalo sauce is not your thing, try replacing the hot sauce or a portion of it with Barbecue Sauce.