Here’s a delicious recipe from Cat at Almost Raw Vegan:
- 1 cup Tabasco sauce (I use Tabasco as it has the “purest” of ingredients compared to all other hot sauces I found)
- 2 tbsp olive oil
- 1 cup quinoa or chickpea flour
- 2/3 cup nutritional yeast
- 2 tbsp dry mustard
- lots of fresh ground pepper
- 1 cup almond milk
- 1 head cauliflower, chopped in bite-size pieces
Ingredients Dipping Sauce:
- 1/2 cup vegan mayonnaise
- splash almond milk
- 1/4 cup tahini
- juice of 1/2 lemon
- squeeze agave
- 2-3 stalks celery, cut in 3 inch sticks
Prehead oven to 450°F. Combine hot sauce and olive oil and set aside. Combine flour, nutritional yeast, mustard and pepper and mix well together. Add 3/4 cup almond milk and stir well. The flour mix should be consistency of a very (VERY) thick pancake batter, add a little more almond milk to get the desired consistency. Add cauliflower pieces to the bowl and stir until very well coated. Line 2 cookie sheets with foil and grease lightly with olive oil. Place cauliflower mixture in single layer on cookie sheets. Bake for 10 minutes. Turn and bake another 10 minutes until lightly browned and crispy. Remove from oven and brush hot sauce mixture over the cauliflower and then bake another 8-10 minutes.
While cauliflower is baking, prepare dipping sauce. Add all ingredients to blender, blend at low speed and gradually increase speed until well mixed. Pour into small serving dish.
Cut celery into 3 inch sticks.
Serve cauliflower with dipping sauce and celery. Enjoy!!
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