Buffalo Cauliflower Recipe With Tahini Dip
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
4 to 6 servings
Ingredients
  • 1 garlic clove, minced
  • ¼ cup Soom tahini
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup water, plus more to thin, if necessary
  • 1 teaspoon honey
  • ¼ cup dill, minced
  • ½ cup parsley, minced
  • Salt and pepper, to taste
  • 1 medium cauliflower, cut into florets (about 4 cups)
  • ¾ cup brown rice flour (or all-purpose flour)
  • 1 cup unsweetened almond milk (or dairy milk)
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter, ghee or coconut oil
  • ¾ cup hot sauce
  • Minced parsley, for serving
Directions
  1. Make the dip: Put all the dip ingredients into a food processor and blend until creamy and smooth.
  2. Make the cauliflower: Preheat the oven to 425°. Line 2 baking sheets with parchment paper and set aside.
  3. In a large bowl, stir together the flour, milk, garlic powder and salt. In batches, toss the cauliflower florets into the batter and evenly coat.
  4. Place the coated cauliflower on the baking sheets in a single layer and bake for 20 minutes, flipping halfway.
  5. Meanwhile, heat the butter in a small saucepan over medium heat.
  6. Once it's melted, pour in the hot sauce and stir well. Remove from the heat and set aside.
  7. Remove the cauliflower from the oven and pour half of the hot sauce mixture over it. Flip the florets and pour on the remainder of the sauce.
  8. Bake for another 20 to 25 minutes, or until golden and lightly crisp. Top with parsley and serve with the dip.