Cauliflower is certainly having a moment, no?
It seems like every time I turn to Pinterest or Facebook I’m facing down #allthecauliflower.
As a pizza crust.
Made into a taco shell.
Substituted for bread in a “grilled cheese”.
I’ve tried a few of these recipes – and still maintain that the best way to eat cauliflower is roasted. I even did a round-up on Babble years ago, featuring 25 roasted cauliflower recipes that I still rotate through on the regular.
So when Chelsea came across buffalo cauliflower bites on a menu recently, I knew I had to give it a try.
The gluten-free, vegan “batter” was the perfect coating, and the bites were absolutely delicious. For a vegan ranch sauce you can check out the original recipe here – I’m sure it’s a winner!
from Simple Green Smoothies
1 head cauliflower, trimmed and cut into bite-sized pieces
1/2 cup garbanzo bean flour (can substitute with whole wheat or all-purpose flour if preferred)
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon melted coconut oil or non-dairy spread
2/3 cup Frank’s Buffalo Sauce
celery and/or carrot sticks
Pre-heat oven to 450 – line a baking sheet with parchment paper.
Whisk flour, water, garlic powder and salt in a large bowl. Add the cauliflower and mix till well-coated. Place on your prepared baking sheet. Bake for 15 minutes, turning halfway through. Clean out the bowl.
Stir the melted coconut oil and buffalo sauce together in your clean bowl and add the cauliflower – mix till well-coated and return to your baking sheet. Bake for another 20 – 25 minutes. Cool slightly before serving with the veggie sticks and dressing.
This delicious recipe brought to you by Sheri Silver