6 months ago
Crispy cauliflower buffalo bites with a creamy plant yogurt & chives dip by @anna.culina 💛 ⠀
1 cauliflower (750 g leaves removed)
150 g spelt flour (or gf option of choice)
1 tsp garlic powder
2 tsp paprika
1 tsp cumin
¼ tsp cayenne pepper
1 tsp salt
2 tsp olive oil
220 ml almond milk, unsweetened
100 ml water
How To Make:
1. Divide cauliflower into florets and cut into bite size pieces if necessary.
2. Mix all dry and liquid ingredients in two separate bowls, combine them in one bowl afterwards. Whisk until the batter is smooth and without any lumps.
3. Preheat the oven to 250 C/475F. Dip cauliflower heads into the batter until well coated. Place coated cauliflower on a parchment paper lined baking sheet. Make sure that they don’t touch.
4. Bake for 30 min. Watch them closely at the end of the baking to make sure that they don’t turn out too dark.
For the yogurt dip mix together these ingredients:
150 g soy yogurt, unsweetened
½ lemon (1 tsp)
3 tbsp freshly chopped chives
½ tsp agave syrup
¼ tsp salt