Vegan Chipotle Cauliflower Buffalo Bites + Raw Cashew Ranch Dip (gf)
Sweet Simple Vegan
Sweet Simple Vegan
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  • 15 mins Cook time: 25 mins Total time: 40 mins Serves: 3-5 servings Ingredients
  • 1 large head of cauliflower ½ cup water ½ cup almond milk (or more water) ¾ cup Frontera Chipotle Garlic Hot or any red hot sauce, like Frank's ¾ cup gluten-free flour of choice (I used organic white rice flour) 2 teaspoons garlic powder ¾ teaspoons onion powder 1 teaspoon paprika ¼ teaspoon cumin powder ¼ teaspoon dried oregano Fresh black pepper, to taste Healthy green salt substitute or salt, to taste Additional Tools (Optional) Silpat Non-Stick Baking Mat or parchment paper Cooling rack Instructions Preheat oven to 450F and line a large baking tray with parchment or a silpat sheet, and a cooling rack, if possible. In a medium size bowl, combine all of the ingredients except the hot sauce. Whisk together until smooth. Combine the cauliflower with batter and make sure to coat each piece completely. You can do it one by one or all at once (which is what I did, then slowly mixed). Place the battered cauliflower on the line sheet and bake for 20-25 minutes, or until golden. When the cauliflower is done, add it into a medium bowl or pot, and coat it with the hot sauce. If you want the cauliflower to be crispy and a touch more dry (as opposed to saucy), place the back into the oven for 5-10 minutes after covering it in the hot sauce. Serve with your favorite vegetables and raw ranch dressing (below). 3.2.2802
  • 1 cup raw cashews, soaked for 2 hours ¾ cup water ⅓ cup extra virgin olive oil 3 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 cloves garlic or equivalent powder 2 teaspoons onion powder 1 medjool date, pitted 3 tablespoons parsley, finely chopped 2 tablespoons chives, finely chopped Healthy green salt substitute or salt, to taste Green onions, to garnish Instructions Blend all of the ingredients except for the last three in a high speed blender until smooth and creamy. Pour into a bowl and stir in the parsley and chives. Serve with a a sprinkle of green onions. 3.2.2802



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