Go Back

Spicy Cauliflower with Cashew Chive Dipping Sauce

Cauliflower:

  • 1 cup garbanzo bean flour
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1 large head cauliflower, broken into medium-size florets
  • cup apple cider vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • 1 teaspoon sriracha
  • 1 tablespoon coconut oil

Cashew Chive Dipping Sauce:

  • 1 cup raw cashews, soaked in water for 1 hour, then drained
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoon nutritional yeast
  • ½ teaspoon sea salt
  • 2 tablespoons fresh chives, finely chopped
  • Cauliflower: Preheat the oven to 450 ℉.
  • Line a baking sheet with parchment paper or a silicone liner. Whisk together the flour, salt, and coconut milk. Dip cauliflower florets in batter and transfer them to the baking sheet. Roast for 25 minutes, or until the cauliflower is tender.
  • In a small pan, combine the vinegar, chili powder, salt, cayenne, sriracha, smoked paprika, onion powder, and coconut oil. Bring to a boil, then reduce the heat and cook 5 to 7 minutes, until beginning to thicken.
  • When the cauliflower is done, pour the sauce over it, toss to coat and return to the oven for 10 minutes.
  • Dipping Sauce: Blend cashews, olive oil, lemon juice, nutritional yeast, and salt and 1/4 cup water and blend until smooth and creamy. Stir in chives.
  • Serve spicy cauliflower with dipping sauce.