Receta Gluten-Free Spicy Sweet Sriracha Cauliflower Bites with Creamy Cilantro Dipping Sauce
I don't know if you're hip to the cauliflower thing that's going on, but it's kind of a big deal. Like, taking over Pinterest kind of big.
People are using cauliflower for all sorts of things that cauliflower might not have even known it was capable of, itself. Like for pizza crust. And pie crust, believe it or not. And "steaks." (Get my recipe for Broiled Balsamic Peanut Cauliflower Steaks here.)
I've had a few recipes for Buffalo cauliflower "wings" pop up in my feed, but nearly all of them call for flour. I'm sure a more refined search would lead me to plenty of gluten-free recipes, but I decided to figure it out, myself.
Spicy Cauli + Perf Dippin' Sauce - Gluten = .....
PROJECT!
Here's what I did:
Gluten-Free Spicy Sweet Sriracha Cauliflower Bites with Creamy Cilantro Dipping Sauce
- 1 head cauliflower
- For batter:
- 1 c rice flour
- 1/2 c garbanzo flour
- 1 c water
- 1/4 c Sriracha sauce
- 4 T agave nectar
- 1/4 c non-dairy milk (I used cashew milk)
- For spicy-sweet basting sauce:
- 2 T oil (I used avocado oil)
- 2 T agave nectar
- 2 T Sriracha sauce
- For Creamy Cilantro Dipping Sauce:
- 2 T non-dairy milk
- 1/2 c vegan sour cream (I used Tofutti Better Than Sour Cream)
- 1 T agave nectar
- 1/4 c vegan mayonnaise (I used Vegenaise)
- Small handful fresh cilantro
Preheat oven to 450 degrees.
Cut the cauliflower into bite-sized pieces.
Prepare the batter by combining flours, water, Sriracha, agave and milk. Whisk together until smooth.
Toss the cauliflower pieces in the batter until each are well-coated.
Line a cookie sheet with parchment paper, and spray lightly with oil or non-stick spray.
Place the battered cauliflower pieces onto the cookie sheet.
Bake for ten minutes.
Remove from oven, and carefully flip each of the pieces.
Bake for five more minutes.
Prepare the spicy-sweet basting sauce by combining oil, agave and Sriracha in a blender or whisking together until blended.
Remove battered cauliflower from oven and flip each of the pieces again.
Using a basting brush, lightly "paint" each piece with spicy-sweet sauce.
Bake for five more minutes.
Remove from oven and flip each piece again.
Baste the other side of the pieces, and return to oven for another five minutes.
Allow to cool for five to ten minutes before removing from cookie sheet. This is a great time to prepare your dipping sauce.
For dipping sauce, combine milk, sour cream, agave, mayonnaise and cilantro in a blender and blend until smooth.
Serve together while watching the game, or as a perfect appetizer! The "cool" dipping sauce evens out the "heat" of the cauliflower bites, like magic. Enjoy!