Buffalo Cauliflower

Name: Buffalo Cauliflower
Cook time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: 1 medium-sized head of cauliflower, cut into bite-sized florets; 1 1/3 cup cassava flour; 1 1/2 cup water, more if needed; 6-8 celery sticks, to serve; 1 cup raw, peeled and diced zucchini; 2 tbsp raw cashews; 1 tbsp lemon juice; 1/2 tsp garlic powder; 1 tsp onion powder; 1/2 tbsp finely chopped dill; 1/2 tbsp finely chopped parsley; 2-3 tbsp roughly chopped fresh red hot peppers; 2 garlic cloves; 2 1/2 tbsp lemon juice; 1 tsp paprika; 2 tbsp raw honey; 3/4 cup water; 1 tbsp arrowroot starch; 1/4 cup tomato paste; Celery stalks

4 steps

Cook:25min

These Buffalo Cauliflower bites may be a healthier alternative to traditional recipes, but don’t let that fool you; they are full of flavor! You will likely want to make this recipe over and over again. This recipe is great for an appetizer, snack, light meal, or even a main meal served alongside a salad. It’s also oil-free, grain-free, and plant based

Updated at: Thu, 17 Aug 2023 14:13:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories516.7 kcal (26%)

Total Fat4.8 g (7%)

Carbs116.5 g (45%)

Sugars25.9 g (29%)

Protein15.5 g (31%)

Sodium85.7 mg (4%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 425F. Line a large baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the cassava flour and water. The batter should be thick enough to coat the cauliflower. If it's too thick, add a few tablespoons of water. Add the cauliflower to the bowl and toss until well coated. Using a fork, transfer the battered cauliflower to the baking sheet, shaking off the excess batter. Leave at least 1 inch between each piece. Place in the oven for 20-25 minutes, until crisp. Flip the cauliflower pieces over halfway through.

Step 3

To make the ranch sauce, combine the zucchini, cashews, lemon juice, garlic powder and onion powder in a blender and blend until smooth. Stir in the dill and parsley and set aside. To make the hot sauce, combine the fresh hot peppers, garlic, tomato paste, lemon juice, paprika, raw honey, water, and arrowroot starch in a blender. Blend until smooth.

Step 4

Pour the mixture into a large saucepan over medium-high heat and bring to a simmer. If the sauce is very thick add a bit more water. Add the baked cauliflower and toss to coat. Remove from heat and place on a serving plate or platter together with the celery stalks. Serve immediately with prepared ranch sauce.

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