For the Buffalo Bites:
1 cup chickpea flour
1 cup unsweetened, plain non-dairy milk
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon sea salt
1 head cauliflower cut into bite-sized florets
2 tablespoons neutral-flavored oil
½ cup hot sauce such as Frank’s or Cholula
For the Cashew Ranch Dressing:
½ cup raw cashews soaked for at least 2 hours, drained and rinsed
¼ cup non-dairy milk
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1½ teaspoons fresh chives or dill
1½ tablespoon fresh parsley
1 garlic clove
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon sea salt
Preheat your oven to 450° and line a baking sheet with parchment paper.
Mix together the flour, non-dairy milk, garlic powder, onion powder, and sea salt in a large bowl. Toss the cauliflower in the mixture. Allow any excess batter to drip off into the bowl, if neccessary, and then lay the pices out of the baking sheet.
Bake for 20 minutes, flipping them once at about the halfway point. They’re ready when they start to brown and the batter isn’t doughy.
Remove the cauliflower from the oven and let the pieces cool for a few minutes. Whisk together the oil and hot sauce. Toss the cauliflower pieces in the hot sauce, and then place them back on the baking sheet.
Bake for another 10 minutes.
While the cauliflower is baking, mix together the dressing ingredients in a high speed blender.
Serve the cauliflower bites hot from the oven with celery and the ranch dressing.
Calories 156 kcal