• Anthony O. Morales

Crispy Buffalo Cauliflower Bites

What you'll need ⅔ cup brown rice flour

2 tablespoons almond flour

1 tablespoon tomato paste

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons smoked paprika

1 teaspoon dried parsley

1 head cauliflower, cut into 2-inch florets

⅓ cup Frank’s hot sauce or barbecue sauce


  1. Preheat oven to 450°F. Line 2 baking sheets with parchment paper.

  2. Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter

  3. .Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.

  4. Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.

Spinach Ranch Dip

1 cup frozen spinach, thawed

1 (12 ounce) package soft silken tofu

1 tablespoon white wine vinegar

2 teaspoons garlic powder

2 teaspoons onion powder

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh chives

Sea salt and freshly ground black pepper


  1. Place the spinach in a kitchen towel and squeeze out any excess water.

  2. Place in a blender along with the tofu, vinegar, garlic powder and onion powder.

  3. Blend into a creamy paste.

  4. Transfer the mixture to a bowl and stir in the parsley, dill, chives, and salt and pepper to taste.

  5. Mix well and adjust the seasoning.

  6. Chill before serving.

  7. Store in an airtight container in the refrigerator for up to 3 days.

Image by Forks over Knives.


Phone: 7065305050

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