Jump To Recipe This is inspired by my many visits to California vegan restaurants, which make such creative foods. These cauliflower bites are as tasty as buffalo wings!
The tahini dip with fresh dill is the icing on the cake for this gluten free appetizer. I like to double the sauce and save it to pour over other dishes.
Ingredients
tahini dip
2 garlic cloves
¼ cup of organic tahini
3 tbsp of fresh lime juice
2 tbsp extra-virgin olive oil
¼ cup water
1 tsp honey
¼ cup dill
salt and pepper to taste
cauliflower bites
1 large cauliflower, cut into florets
¾ cup brown rice flour
1 cup unsweetened almond milk
1 tbsp garlic powder
1/2 tsp salt
2 tbsp of butter, ghee or coconut oil
2 oz of hot sauce
1 tbsp of honey
1 tbsp of fresh lime juice
Directions
tahini dip
Place all the dip ingredients into a food processor and blend. When it’s smooth pour into a container and save for dipping.
cauliflower bites
Preheat oven to 425°. Line a baking sheet with parchment paper or aluminum foil. In a large bowl blend together the flour, milk, garlic powder and salt. Place the cauliflower florets in the batter and make sure they’re evenly coated.
Place the coated cauliflower on the baking sheet in a single layer and bake for 20 minutes, turning them over halfway.
Heat butter, ghee or coconut oil in a saucepan over medium heat. Add the hot sauce and stir. Add honey and lime juice and stir well.
Remove the cauliflower from the oven and pour half of the hot sauce mixture over the florets. Flip them and pour the remainder of the sauce. Bake for another 25-30 minutes or until golden and crispy.
