The first time I made this, my husband thought he was eating crab! Because I bake these in the oven to get them crispy, I don't have to use any oil!
Crispy Buffalo Cauliflower Bites
2/3 cup brown rice flour
1 Tbsp tomato paste
2 Tbsp almond flour
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried parsley
1 head of cauliflower, broken into florets
2/3 cup water
1/4 cup hot sauce(Chalua is awesome)
Preheat over to 425. Place the brown rice flour, the tomato paste, the almond flour, the garlic powder, the onion powder, the smoked paprika, the dried parsley, hot sauce and water into a blender. Blend until smooth. Put the cauliflower florets into a big bowl and pour this smoked paprika mixture onto and all over the cauliflower. Using a spatula, toss the cauliflower florets amid and among the smoked paprika mixture until all the florets are well coated. Spread coated florets onto a cookie sheet in one layer. Some people use parchment paper or a Silpat mat on which to place the cauliflower, but I found it gets crunchier right on the pan, and I just remove them with a spatula if they stick. Bake at 425 for 35 minutes total, switching pans halfway through cooking time. I love to dip these buffalo wings in ranch dip.
Spinach Ranch Dip
1 cup frozen spinach, thawed, or 2 cups fresh spinach sauteed
1 pkg. soft silken tofu
1 Tbsp white wine vinegar
2 tsp garlic powder
2 tsp onion powder
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
sea salt and freshly ground black pepper
Hot sauce (Cholula is tasty and hot!)
Squeeze out any excess water from the spinach then place in a blender with tofu, vinegar, garlic powder and onion powder. Blend to a creamy paste. Transfer paste to a bowl and fold in the parsley, dill and chives and salt and pepper to taste. Finally, add siracha or other hot sauce of choice until the dip has a nice kick. Happy dipping!
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