Gluten-Free Breaded Buffalo Cauliflower - The Acne Nutritionist Maria Marlowe
Gluten-free breaded buffalo cauliflower: crispy on the outside, soft on the inside, coated in chickpea-coconut batter and smothered in hot sauce. Perfect as a side or snack!
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Cooking tools:
- Blender
- Pastry brush
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Fork
- Saucepan
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup chickpea flour (sprouted, ideally)
- 1 cup unsweetened non dairy-milk (unsweetened)
- 16 oz. cauliflower
- 3 Tbsp. hot sauce
- 2 3/4 tsp. avocado oil (or ghee)
- 1/2 tsp. coconut aminos or low sodium tamari (gluten-free soy sauce)
- 1/2 tsp. apple cider vinegar
- 1/4 tsp. garlic powder
- 1/2 cup cashews (raw) (soaked in filtered water at least 1 hour)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. apple cider vinegar
- 1/2 tsp. dried dill
- 1/4 tsp. unrefined salt (real, pink, or Celtic salt) (or more to taste)
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