Paleo Buffalo Cauliflower Bites with Coconut Dill Gorgonzola Whip
T-6 hours until kick off for the Superbowl…which means you have some time to head to the store, get these ingredients and make these amazing bites.
Who likes the commercials more than the game? ME! oh and the half time show, is usually pretty entertaining.
But, back to food.
I love that this is completely gluten free, dairy free and vegetarian. We can all enjoy some deliciousness during the commercials…I mean the game!
Use your favorite buffalo sauce – I love The New Primal Medium Buffalo Sauce– it’s Paleo, so gluten free and Whole30 friendly and it brings the perfect level of spiciness.
Dipping the florets into a homemade creamy dressing – it’s so simple to make – everything into the food processor and you have it. Dill, garlic, scallions and Gorgonzola – its meant for fingers.
Let’s make it!
Here are more cauliflower recipes!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Paleo Buffalo Cauliflower Bites with Coconut Dill Gorgonzola Whip
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
- 1 head of cauliflower, cut up in small florets
- coconut oil, enough to reach 1/2 inch on the side of your pan.
- 1/2 cup of your favorite buffalo sauce (The New Primal Medium Buffalo Sauce)
For the Batter
- 1/2 cassava flour (I love Otto’s)
- 1/4 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt and pepper, each
- 3/4 cup cold water
Coconut Dill Gorgonzola Whip
- 3/4 cup coconut whipped cream or canned full fat coconut milk (check out Nature’s Charm)
- 2 tablespoons creamy Gorgonzola
- 2 tablespoons (roughly) fresh dill
- 2 scallions
- 1/2 teaspoon salt and pepper, each
- 1 garlic cloves
- 1/2 teaspoon lemon juice
- 1 tablespoon warm water – if needed to thin it out
Instructions
- Heat the oil in medium sized pan on medium/high heat.
- In a mixing bowl, whisk together all the dry ingredients. Add the cold water slowly, until it looks and feels like pancake batter.
- Once the temperature reached 350F or it sizzles when you add a drop of the batter – its ready to go.
- Add the cauliflower florets into the batter in batches. Turn over to coat with tongs and place them individually into the prepared hot pan. Let sit on that side for 4 minutes or until its crispy brown, turn over – repeat until all sides are crispy and cooked.
- Remove to a sheet pan with parchment paper. Repeat until all the cauliflower is cooked. Drizzle the buffalo sauce over the cauliflower, tossing to coat all sides.
Notes
- Prep Time: 15
- Cook Time: 15
- Category: vegetarian
- Method: stove-top
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Paleo Buffalo Cauliflower Bites with Coconut Dill Gorgonzola Whip
1 head of cauliflower, cut up in small florets
coconut oil, enough to reach 1/2 inch on the side of your pan.
1/2 cup of your favorite buffalo sauce (The New Primal Medium Buffalo Sauce)
1/2 cassava flour (I love Otto’s)
1/2 teaspoon salt + pepper, each
Heat the oil in medium sized pan on medium/high heat.
Once the temperature reached 350F or it sizzles when you add a drop of the batter – its ready to go.
*Broil in your oven if you want them more crispy – do this after the buffalo sauce is added.
3/4 cup coconut whipped cream or canned full fat coconut milk (check out Nature’s Charm)
2 tablespoons creamy Gorgonzola
2 tablespoons (roughly) fresh dill
1/2 teaspoon salt + pepper, each
1 tablespoon warm water – if needed to thin it out
Add everything into a food processor. Process until smooth.
**Leave the Gorgonzola out to keep it dairy free!
