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CAULIFLOWER BUFFALO BITES

By Sara Matthews
www.sarabynature.com

INGREDIENTS

1 large head of cauliflower, cut into florets

For the Batter:
300ml of plant milk (I used almond milk, but any plant milk would work)
150g of gram flour (also called besan and chickpea flour, it can be found in most supermarkets)
2tsp of garlic powder
1tsp of onion powder
1tsp of ground cumin
1tsp of smoked paprika
a pinch of salt and pepper

 For the Sauce:
1tbsp of vegan/dairy free butter/spread
100ml of Frank’s RedHot sauce (you can use any buffalo hot sauce but Frank’s is not too hot, so guest friendly)
1/2tsp of garlic powder; 1tbsp of maple syrup

Serves 4

METHOD
1. Pre-heat the oven to 220°C /gas mark 7.
2. Line a baking sheet with baking parchment.
3. In a large bowl, whisk the milk, gram flour, garlic powder, onion powder, cumin, paprika salt and pepper. Leave for at least 10 minutes for the batter to thicken.
4. Dip your cauliflower florets one at a time into the batter and shake off the excess then place each one on the baking sheet.
5. Bake for 20 minutes, turning over half way through. While the florets are in the oven, prepare the hot sauce.
6. In a saucepan heat the butter, hot sauce, garlic powder and maple syrup until the butter melts, remove from the heat.
7. Once the cauliflower is cooked, place each one in the hot sauce to coat completely and place back onto the baking sheet until all are coated, then put them back in the oven for a further 20-25 minutes, again turning half way through.
8. Once cooked, serve with a cooling ranch sauce

FOR THE RANCH SAUCE

INGREDIENTS

1 packet of soft silken tofu, drained
1tbsp of apple cider vinegar
2tsp of garlic powder
2tsp of onion powder
1 heaped tbsp of fresh finely chopped parsley
1 heaped tbsp of fresh finely chopped chives
salt and freshly ground pepper, to taste 

METHOD
Place all ingredients into a food processor and blitz until smooth, creamy and combined, check seasoning and adjust to taste. Transfer mixture into a bowl and chill before serving. This dressing can be stored in the fridge for up to 3 days. Great as a dip but can also be used as a sandwich spread or alternative to mayo.

 

 

Recipe published in Feast, issue 25.

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