Nutrition Stripped’s vegan buffalo cauliflower bites

Hello readers!

As you know, the majority of my posts are recipes I develop, either completely by myself or by modifying the delicious concoctions of others. It’s rare that I’ll share another blogger/foodie’s recipe word for word, simply because I enjoy contributing to the variety, rather than the redundancy, of plant-based recipes accessible on the web. But recently, I came across a blog that totally speaks to me, and I wanted it to share it with all of you! “Nutrition Stripped” is the name. And delicious, whole foods, unprocessed recipes are the game.

Nutrition Stripped’s Buffalo Cauliflower Bites and Creamy Ranch Dip
Break out the water, folks, because it’s about to get spicy up in here. The dairy-free creamy ranch dressing is the perfect complement to these delectable bites. They’re so good that even Buzzfeed featured them on their recent list of Vegan Recipes for Superbowl Sunday.
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Ingredients (for the cauliflower bites): 
1 head of cauliflower
1/2 cup almond (or any non-dairy) milk
1/2-1 cup water
3/4 cup gluten free flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
Dash of cayenne pepper
Sea salt and ground pepper to taste
3/4 cup hot sauce
1-2 tablespoons vegan butter

Directions:
Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and grease with coconut or olive oil. Cut the cauliflower into small florets. Whisk together the almond milk, water, flour, garlic powder, onion powder, cumin, cayenne, and salt/pepper in a small bowl. If you would like a thinner consistency, add more water. Dip each floret into the mixture and place on the lined baking sheet. Bake for 25 minutes or until golden brown.

In the meantime, melt the butter in a small saucepan and stir in the hot sauce. Bring to a simmer then remove from heat. Once the bites have baked, remove from oven and drizzle them with the sauce. Mix everything up until all of the pieces are coated. Return them to the oven and bake for 10-15 additional minutes.
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Ingredients (for the creamy ranch dip):
1/2 cup cashews, soaked for at least an hour
1/2 cup unsweetened almond milk
2 tablespoons fresh lemon juice
2 tablespoons fresh chives
1 tablespoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Sea salt and ground pepper to taste

Directions:
Blend ingredients together in a high-powered blender (I used the VitaMix) until smooth. Add water to reach desired consistency. Serve with the cauliflower “wings” and enjoy!
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This is a great dish to bring to a party, especially one centered around a football game! Be sure to check out the rest of Nutrition Stripped’s blog when you have the time.

It’s almost the weekend!
Lizzie

P.S.- how do you guys like the new logo?!

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