Ingredients
Scale
- 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
Add everything into a food processor. Process until smooth.
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
Leave the Gorgonzola out to keep it dairy free!
Serve with celery sticks and carrots.
- Prep Time: 15
- Cook Time: 15
- Category: vegetarian
- Method: stove-top