Vegan Buffalo Cauliflower Bites Jason Wrobel LA YOGA

Buffalo Cauliflower Bites with Cashew Dill Dipping Sauce

Sometimes, it can be a daunting proposition to make healthier versions of traditional
American bar food. This Buffalo Cauliflower Bites with Cashew Dill Dipping Sauce recipe nails the same flavor and crazy crunch appeal of the old-school meat-based version—with a lot fewer calories and way less fat.

Cauliflower is full of Vitamin K, which improves calcium absorption
and overall bone strength. Whether it’s a karaoke contest, game night, or a birthday party—
this recipe is a finger-lickin’ people pleaser through and through.

Serves 2

Buffalo Cauliflower Bites:

1 teaspoon organic virgin coconut oil
1 cup coconut milk
1 cup gluten-free chickpea flour
1 large head cauliflower, broken
into medium-size florets
1/2 cup apple cider vinegar
1 tablespoon chili powder
1 tablespoon garlic powder
2 teaspoons sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon sea salt
1 tablespoon extra-virgin olive oil,
plus more for the baking dish
2 teaspoons maple syrup
2 tablespoons filtered water, plus
more if needed to thin
2 teaspoons arrowroot powder
4 stalks celery, cut into sticks,
reserved for plating

Cashew Dill Sauce:
1 1/4 cups raw cashews, soaked for
1 hour
1/2 cup filtered water
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
2 teaspoons nutritional yeast
1 teaspoon dried dill
3/4 teaspoon sea salt

To make the Buffalo Cauliflower Bites: preheat the oven
to 450 degrees Fahrenheit. Lightly oil a baking sheet with
coconut oil. Whisk together the coconut milk and flour until
well combined. Dunk the individual cauliflower florets into the
flour mixture, transfer to the oiled baking sheet, and bake for
20 minutes.

Combine the apple cider vinegar, spices, olive oil, and
maple syrup in a small saucepan. Bring to a simmer, then
reduce heat to medium low and cook for 5 to 7 minutes, or until
the mixture starts to thicken. Whisk in the water and arrowroot
powder. Simmer for an additional 1 to 2 minutes and then
remove from the heat. Add additional water to thin as needed.

Coat cauliflower florets with the sauce mixture and bake
for an additional 8 minutes.

To make the Cashew Dill Sauce: blend all ingredients in a
high-speed blender for 30 seconds until very smooth and
creamy. If need be, scrape down the sides of the blender carafe
with a spatula and blend again. Serve immediately with the
Buffalo Cauliflower Bites and garnish with fresh celery sticks.