Crispy buffalo cauliflower bites are a taste delight

Forks Over Knives recipe developer Darshana Thacker Wendel knows how to turn cauliflower into an addictive, but healthy snack. There is a series of Forks Over Knives books providing useful whole food plant-based recipes, but the website offers even more information on this way of eating.

Darshana Thacker Wendel says it took a lot of trial and error to find the right coating for her Crispy Buffalo Cauliflower Bites.

She needed a mixture that would not draw out the moisture from the cauliflower and would make the florets crisp.

“I am pleased that it has turned out to be a very simple recipe. You will not need to add salt as the sauces have enough salt to season them,” she said on the Forks Over Knives website (www.forksoverknives.com).

“Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute.”

Crispy Buffalo Cauliflower bites

Ingredients

⅔ cup brown rice flour

2 tablespoons almond flour

1 tablespoon tomato paste

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoon dried parsley

1 head cauliflower, cut into 2-inch florets

⅓ cup Frank’s hot sauce or barbecue sauce

Spinach Ranch Dip

INSTRUCTIONS

Preheat oven to 450°F. Line 2 baking sheets with parchment paper.

Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.

Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.

Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.

SPINACH RANCH DIP

This dressing has more colour than a traditional creamy white ranch recipe.

“I like to use fresh herbs, but feel free to substitute dried ones, reducing the measure by half. Besides as an oil-free dressing for salads, you can also use this versatile recipe as a dip served with crudités or as a sandwich spread,” said Darshana Thacker Wendel.

INGREDIENTS

1 cup frozen spinach, thawed

1 (12 ounce) package soft silken tofu

1 tablespoon white wine vinegar

2 teaspoons garlic powder

2 teaspoons onion powder

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives

Sea salt and freshly ground black pepper

INSTRUCTIONS

Place the spinach in a kitchen towel and squeeze out any excess water. Place in a blender along with the tofu, vinegar, garlic powder and onion powder. Blend into a creamy paste.

Transfer the mixture to a bowl and stir in the parsley, dill, chives, and salt and pepper to taste. Mix well and adjust the seasoning.

Chill before serving. Store in an airtight container in the refrigerator for up to 3 days.