Crispy Buffalo Cauliflower Bites from FOK

From FOK recipe site.  These were very easy, and tasted good with BBQ sauce, BBQ and hot sauce, or ranch dressing (we had a sample of Avocado Oil Ranch from a Thrive delivery).  They weren't exactly crispy, but they were firmer on the outside and creamier on the inside.  Probably could have let them go a few more minutes.   Almost gone with just 2 of us eating them, so must not have been too bad! 

Next trial, the batter was too thick, so the measurements below show the re-do.  There’s a lot of room for experimentation! 

Makes 6 cups
Ready In: 35 minutes

INGREDIENTS:

2⁄3 cup brown rice flour  (changed to just over 1/2 cup, reserve more in case batter is too thin, used whole wheat flour)

2 tablespoons almond flour  (3 Tbsp)

1 tablespoon tomato paste

2 teaspoons garlic powder  (1 Tbsp)

2 teaspoons onion powder (1 Tbsp)

2 teaspoons smoked paprika (1 Tbsp)

1 teaspoon dried parsley (1-2 tsp)

A little salt and pepper

1 head cauliflower, cut into 2-inch florets

1⁄3 cup Frank’s hot sauce or barbecue sauce (or BBQ sauce with some agave sriracha, or any combo you like)

Spinach Ranch Dip (or any Ranch)

Crispy Buffalo Cauliflower Bites

FROM FOK:  It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so 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. 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

By Darshana Thacker

1. 1  Preheat oven to 450°F. Line 2 baking sheets with parchment paper.

2. 2  Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and 2⁄3 cup of water in a blender. (If you mix by hand, there’s less to clean ;-). ). 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.

3. 3  Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 15 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.

4. 4  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.

Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute. 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.