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Buffalo Cauliflower Bites with Cashew Dill Dipping Sauce
Sometimes, it can be a daunting proposition to make healthier versions of traditional American junk food. This Buffalo Cauliflower Bites recipe nails the same flavor and crazy crunch appeal of the old-school meat-based version. These are perfect for teens who are used to eating junk with their friends, but they’ll feel so much better after these and ask for more. Tone down the heat, and these are a great finger food for younger kids, too!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
Ingredients
Scale
Buffalo Cauliflower Bites:
1 teaspoon organic virgin coconut oil
1 cup coconut milk
1 cup gluten-free chickpea flour
1 large head cauliflower, broken into medium-size florets
1/2 cup apple cider vinegar
1 tablespoon chili powder
1 tablespoon garlic powder
2 teaspoons sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, omit for younger kids)
1 teaspoon sea salt
1 tablespoon extra-virgin olive oil, plus more for the baking dish
2 teaspoons maple syrup
2 tablespoons filtered water, plus more if needed to thin
2 teaspoons arrowroot powder
4 stalks celery, cut into sticks, reserved for plating
Cashew Dill Sauce:
1 1/4 cups raw cashews, soaked for 1 hour
1/2 cup filtered water
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
2 teaspoons nutritional yeast
1 teaspoon dried dill
3/4 teaspoon sea salt
Instructions
To make the Buffalo Cauliflower Bites:
- Preheat the oven to 450 degrees Fahrenheit. Lightly oil a baking sheet with coconut oil.
- Whisk together the coconut milk and flour until well combined.
- Dunk the individual cauliflower florets into the flour mixture, transfer to the oiled baking sheet, and bake for 20 minutes.
- Combine the apple cider vinegar, spices, olive oil, and maple syrup in a small saucepan.
- Bring to a simmer, then reduce heat to medium low and cook for 5 to 7 minutes, or until the mixture starts to thicken.
- Whisk in the water and arrowroot powder. Simmer for an additional 1 to 2 minutes and then remove from the heat. Add additional water to thin as needed.
- Coat cauliflower florets with the sauce mixture and bake for an additional 8 minutes.
To make the Cashew Dill Sauce:
- Blend all ingredients in a high-speed blender for 30 seconds until very smooth and creamy. If need be, scrape down the sides of the blender carafe with a spatula and blend again.
- Serve immediately with the Buffalo Cauliflower Bites and garnish with fresh celery sticks.