vegan buffalo cauliflower bites

This cauliflower bites recipe is PERFECTION. The original recipe is straight out of the Plant Paradox Cookbook but I made a few adjustments. They are everything I’ve been hoping for. I have tried many recipes but they’ve never ended up matching up to restaurant quality buffalo bites. I threw a few ingredients together to make the best dipping sauce. Both recipes below!

Ingredients

Cauliflower:

1 head cauliflower, florets only bite-sized

2 tablespoons extra virgin olive oil

2 tablespoons cassava flour

1-2 teaspoons garlic salt

1 teaspoon lemon pepper

Buffalo Sauce:

1/2 cup Frank’s Red Hot Sauce

2 1/2 teaspoons avocado oil

1 tablespoon coconut aminos

1 teaspoon apple cider vinegar

Dipping Sauce:

1/2 cup coconut yogurt or Kite Hill almond yogurt, plain unsweetened

1/2 tablespoon dry dill weed

Juice of 1/2 lemon

1 teaspoon garlic salt

1/2 teaspoon pepper

Instructions

Preheat oven to 450 degrees.

Start by making dipping sauce. Mix all of the sauce ingredients together and taste test before throwing it into the fridge to get really cold.

Toss all “cauliflower” ingredients together in a mixing bowl.

Once cauliflower is coated evenly, spread on a parchment lined baking sheet.

Cook 15 minutes, flip cauliflower, cook an additional 15 minutes.

While cauliflower is cooking, mix “buffalo sauce” ingredients together in a bowl.

Pull out cauliflower after the 30 minutes, add to mixing bowl, toss in half of the sauce.

If it appears to not cover all of the cauliflower, add more, a little at a time. You don’t want it to be too saucy.

Put back into oven and cook an additional 10 minutes.

Remove from oven and serve hot alongside the dipping sauce you made earlier.

Enjoy!