Roasted Sriracha Cauliflower Bites with Almond Satay Dipping Sauce
It’s Super Bowl Sunday this weekend, and I thought it would be a great idea to make some healthy snacks to munch on whilst watching the game. It’s a great alternative to Buffalo wings.
- 2 medium heads cauliflower ( about 2 pounds)
- 1/2 cup flour*
- 1/2 cup water
- * For Gluten Free use Brown Rice Flour or your favourite GF flour mix
- 2 teaspoons vegetable oil
- 1/2 to 2/3 cup Sriracha or similar hot sauce
- 1/4 cup rice vinegar
- 1/2 teaspoon soy sauce or tamari (gluten free)
Almond Satay Dipping Sauce
- 1/4 cup water
- 1/4 cup plus 2 teaspoons creamy almond butter
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 teaspoons minced fresh garlic
- 1 teaspoon soy sauce or tamari ( gluten free)
- 1 teaspoon maple syrup
Heat your oven to 450 fahrenheit. Coat a rimmed baking sheet with vegetable oil spray. Chop the cauliflower into little “trees”, no bigger than your thumb.
Whisk together the flour and water in a large bowl until you have a smooth batter. Toss in the cauliflower and gently mix until all of the cauliflower is coated. Spread the cauliflower on the baking sheet and roast for 15 minutes.
Make the Hot Sauce. In a small saucepan mix the oil, Sriracha, vinegar, and soy sauce or tamari. Heat over a low heat until the sauce is warm, but not bubbling. Remove from the heat and leave to one side.
Now it’s time to make the Satay Sauce. In a medium bowl whisk together the water and almond butter until it looks creamy. Add all of the other Satay ingredients and mix until everything is incorporated. Then put it in the refrigerator to chill.
After 15 minutes in the oven, remove the cauliflower and put it in a large mixing bowl, add the hot sauce and toss to coat evenly. Put the coated cauliflower back on the baking sheet and roast for an additional 5 minutes to warm through.
Serve hot or at room temperature with the almond satay sauce on the side.