Receta Buffalo Cauliflower
Here's another baked savory snack which is vegetarian, gluten-free and sugar-free. This is adapted from a Forks Over Knives recipe, with some quicknhealthy changes :-). This recipe needs to be served immediately and hence not ideal for a pot luck or for making ahead. I still need to figure out how to break down the prep/cooking process so that we can make this ahead of time. As soon as I figure it out, I will update it here. If anyone has suggestions, please comment below. Having said that, I suggest you have this fresh and it is just awesome.
Ingredients:
Large head of cauliflower - 1
Rice flour - 2/3rd cup (white or brown works fine)
Almond powder - 2 Tbsp
Tomato - 1 small
Garlic - 2 cloves
Paprika - 2 tsp
Homemade Sriracha/ hot sauce - 1/3rd cup
Directions:
Preheat oven to 450 deg F
Line 2 baking trays with parchment paper
Blend rice flour, almond powder, tomato, garlic and paprika with 2/3rd cup of water into a thick smooth paste
Cut cauliflower into 2-inch florets.Toss them with the paste to coat evenly.
Arrange in baking trays.
Bake at 450 oven for 25 minutes
Take out and keep for 3 more minutes before adding the Sriracha or hot sauce.
Add sriracha and toss to coat evenly. (if you are not serving immediately, hold off on tossing with the sauce till you are ready to serve)
Serve with your favorite dip.
Makes 6-8 servings. Enjoy!
Homemade Sriracha Sauce:
Red chilly powder -1 Tbs.
Paprika -1 Tbs.
Garlic clove - 2 (finely grated)
Apple cider vinegar - 2 Tbs
Freshly squeezed lemon juice - 4 Tbs
Cold pressed sesame oil - 2 Tbs
Sea salt - 1 tsp
Whisk everything together in a small bowl (or if you are making a bigger batch you can use a blender)
This makes about 1/2 cup of sauce.
Spinach Yogurt dip:
Yogurt-1/2 cup
Almond powder - 1/2 cup
Garlic - 1-2 cloves
Spinach- 2 handfuls
Green chilly - 1-2
Sea salt - as per taste
Process everything in food processor to make a coarse textured dip.
Recipe adapted from here.