Buffalo Cauliflower with Creamy Celery Root Purée & Crispy Onions

For the Buffalo Cauliflower

• 1 medium head cauliflower, cut into florets
• 1 tbsp olive oil
• ⅓ cup hot sauce (like Frank’s RedHot, check for gluten and soy)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tbsp maple syrup (optional, for balance)

For the Celery Root Purée

• 1 large celery root (celeriac), peeled and diced
• 1 medium potato (optional for added creaminess), peeled and diced
• 2 cups vegetable broth
• 1 tbsp olive oil or dairy-free butter substitute
• Salt & pepper to taste
• 1 tbsp lemon juice

For the Dairy-Free Ranch Drizzle

• ¼ cup raw cashews (soaked 4 hrs or boiled 10 mins)
• ¼ cup water
• 1 tbsp lemon juice
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried dill
• Salt and pepper to taste

For the Crispy Shallots

• 2 shallots, thinly sliced
• 1 tbsp gluten-free flour (rice flour or chickpea flour)
• Pinch of salt
• Oil for frying

For Garnish

• Fresh parsley or chives, chopped