Buffalo Popcorn Cauliflower
Servings: 4
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Ingredients
- 3/4 cup all-purpose or gluten free flour
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 3/4 cup unsweetened plant based milk
- 1-500 g package frozen cauliflower
- 1/2 cup hot sauce
- 2 tablespoons vegan butter melted
Garlic Dipping Sauce:
- 270 g silken tofu or plant based yogurt
- 1/2 lemon juiced
- 2-4 cloves garlic minced
- 1 tablespoon fresh parsley
- 1/4 teaspoon pepper
- Small pinch mustard powder optional
- Small pinch stevia leaf powder optional
Instructions
- Preheat the oven to 450 degrees F. Line a baking sheet with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, add the flour, paprika, tumeric, garlic powder, pepper, and milk. Stir until well-combined.
- Thaw cauliflower by rinsing under warm water and draining well. Dip each florets to the batter until well coated. Place the coated cauliflower on the baking sheet making sure to leave space between each piece. Bake for 20 minutes, turning after 10 minutes.
- Meanwhile, in a small bowl, combine the hot sauce and melted vegan butter and stir combined. Brush the buffalo sauce mixture on the cauliflower, coating both sides, and bake for another 20 minutes, turning halfway through.
- While baking, make the garlic dipping sauce by combining the silken tofu, garlic, lemon juice, fresh parsley and pepper in a blender. Start with 2 cloves of garlic and taste test. Add more if desired. Blend until well mixed and garlic is finely minced. Spoon into a small bowl.
- When cauliflower is done, remove and serve immediately with garlic dipping sauce.
Notes
You can also use fresh cauliflower for this recipe. Just cook it for 2 minutes in rapidly boiling water. Drain well and rinse with cool water before use.