Recipe from the book,
Plants For You by Diana Goldman (Somerset
Publishing)
Buffalo Cauliflower Bites
Serves 6
Ingredients
- 1 cup chickpea flour (also called garbanzo bean flour)
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1 ¼ teaspoons sea salt
- ¼ teaspoon ground black pepper
- 1 cup Frank’s RedHot
- 2 teaspoons agave
- 1 medium head cauliflower, cut into bitesize florets (about 8 cups)
To serve
- Preheat the oven to 450 F.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine the flour and spices. Add the hot sauce and agave and stir until well combined.
- Dip a handful of the cauliflower florets into the batter and toss to coat. Lift the florets out with your hands or a slotted spoon and allow the excess batter to drip off. It may help to tap them against the edge of the bowl to shake off the excess. Place on the baking mat. For enhanced crispiness, make sure the florets aren’t touching one another.
- Bake on the middle rack for 20 minutes. Remove from the oven, flip them over, and bake for an additional 10 minutes or until browned and crispy.
- Remove the cauliflower from the oven. Serve hot on a platter with a dipping sauce and optional toppings, if desired.
Recipe from the book, Plants For You by Diana Goldman (Somerset Publishing)
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