Buffalo Cauliflower Bites
These were a home-run with the entire Sunday morning crew! Even Tanya Mendis, a confirmed cauliflower phobe, LOVED them!
You don't have to tell people that this is a healthy, vegan dish-- they'll never miss the meat. Make these spicy, little devils for the any sort of gathering.
3/4 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon season salt, plus more for seasoning
1 tablespoon vegetable oil
1 head cauliflower, broken into bite sized florets
Texas Pete Buffalo Sauce (or sauce of choice)
Homemade Ranch if desired (recipe below)
Pre-heat oven to 450.
Mix together flour, cornstarch garlic powder and season salt then whisk in enough to cool water so that it has the consistency of pancake batter.
Oil a rimmed baking tray with 1 tablespoon oil. Pile the cauliflower into the batter and stir to coat every piece. Pull cauliflower pieces out, one by one and place onto oiled baking tray; make sure that the pieces aren't touching.
Bake about 15 minutes. The cooked cauliflower won't turn golden, but the sauce will make them pretty! Remove from the oven and toss with Buffalo sauce. Serve at once.
I never use bottle Ranch-- Making it from a packet is so easy and tastes so much better! Doctoring up the basic sauce gives it an extra oomph.
1 cup buttermilk
1 cup mayonnaise
1 packet Hidden Valley Ranch (buttermilk style) dressing
1/2 cup chopped fresh chives, one packet
1/4 teaspoon dried dill weed (or 1 teaspoon fresh)
Dash of garlic powder
Several grinds of black pepper
Whisk buttermilk and mayo together until smooth then whisk in everything else. Chill for 30 minutes before serving (to thicken up).