Since the 30 Day Whole Body Detox ended back in May, I have been repeating the recipes over and over, and I found myself in a bit of a cooking rut. I love buying new cookbooks, but I generally don’t make more that 2-3 recipes from the book. I decided to challenge myself to creating 2 new recipes a week for the next few weeks to see what I could create and add to the rotation of recipes!
This post will cover the first recipe and I’ll be sharing the second one in a future post.
Recipe #1: Appetizer
If you read my last post, you know how much I love Kelly’s Bake Shoppe. Kelly Childs, co-owner, also has a great blog where she shares some of her tasty savory recipes as well. Did you know that she and Erinn Weatherbie (co-onwer) have a cookbook coming out next year? Kelly recently posted an amazing looking recipe for Vegan Buffalo ‘wings’ in Sriracha Sauce. Made from cauliflower, I just had to try it! The original recipe is on her blog, I’m sharing my photos and a few modifications I made based on ingredients I had on hand.
Step 1: Bread the cauliflower. Simple enough actually. I struggle with how big to make the floret chunks but it doesn’t seem to really matter for this recipe if they aren’t all the same. For the oat flour, I blended just over 1/2 cup of gluten-free oats in my Vitamix to make the flour. I do recommend using smoked paprika, it is an amazing spice. I don’t use agave so I used maple syrup instead. Didn’t affect the taste cause the end product was amazing.
Here’s what they looked like before going into the oven:
Nothing too exciting yet.
Step 2: Make the sriracha sauce. I had never tried sriracha sauce before, so I picked up Frank’s Red Hot Slammin’ Sriracha (which my hubby now loves) for the recipe. For the onions I used red onion. And I also didn’t have sucanat on hand so I substituted coconut sugar. I omitted the worchestershire sauce as I couldn’t find one without gluten or fish sauce. The sauce is hot and spicy – and super yummy!
Step 3: Toss the cooked cauliflower with the sauce. I put the hot cauliflower in a bowl to toss and coat with the sauce. I also replaced the parchment paper before putting the cauliflower back on the baking sheet and in the oven. The battered cauliflower itself was very tasty. I’m glad I baked them with the sauce on top – heavenly!
Step 4: Make the Ranch Dip. While the cauliflower was baking again, I had enough time to make the sauce. This recipe flows well, you can make the sriracha sauce while the breaded cauliflower is baking and then the ranch dip while it’s baking with the sauce on it. I used the recipe directly below on the blog. She also created an oil-free version, which I have not tried. Another simple yet so tasty recipe! I would make this for veggies to dip in at any time.
Step 5: Pack up and serve! I brought this to a dinner party as an appetizer. I let it cool before closing the lid. Within 10 minutes of our arrival, the container was empty! We had to make sure that everyone got to try it as it was devoured by vegetarians and meat-eaters alike. This recipe is a sure fire hit! Slice some extra veggies for the leftover dip (if there is any) and you’re all set.
Thanks for an amazing recipe Kelly!