I’ve got something fun to share with you today … my friend Vani just released her first cookbook! We very much see eye-to-eye when it comes to avoiding highly processed food, so I’m excited to have her brand new cookbook for ideas and inspiration! And my 13-year-old, who is currently not eating meat, wasted no time at all picking out a tasty recipe to make, which I’m sharing below.
This book turned out beautiful and is full of delicious real food recipes and inspiring tips! I love all the colorful photos of the recipes and Vani’s family, including her precious daughter Harley. :) Speaking of cute daughters (cue my 13-year-old’s eye roll for me saying that, haha), this is what my daughter picked out to make from the cookbook…
We’d never made anything with a Buffalo Sauce before, and it turned out so flavorful without being too spicy (although it definitely had a kick to it). And, I love that Vani had us making the coating and sauce with wholesome ingredients to put on a vegetable, of course! Perfect for my vegetarian daughter who even helped with the cooking…
This recipe was ridiculously easy to make and we even took things one step further by serving the finished Buffalo Cauliflower Bites on homemade corn tortillas to make fun little tacos. They were so good! My family likes some spice, and I found that with the addition of sour cream and cheese (I recommend crumbled queso fresco) on the tacos it helped cut the spice just enough for me.
This is something we’ll definitely be making again and again! Thanks for sharing your new book with us Vani and for letting us share the recipe! Here it is…
Buffalo Cauliflower Bites
For the cauliflower
For the Buffalo sauce
- 1/2 cup hot sauce
- 1/4 cup distilled white vinegar or apple cider vinegar
- 1 teaspoon prepared horseradish (optional, I did not use)
- 1/4 teaspoon ground paprika
Yogurt dill sauce
- 1/2 cup plain yogurt
- 1 tablespoon fresh dill
- 1 teaspoon lemon juice
- 1 pinch of sea salt and ground black pepper
- 1 carrot diced
- 1 celery stalk diced
- 2 tablespoons parsley chopped
- Preheat the oven to 425 degrees.
- Place the flour, milk, hot sauce, garlic, and salt and pepper in a bowl. Whisk to combine.
- Dredge the cauliflower florets in the flour mixture until well coated. Using a slotted spoon, remove the cauliflower and place it on a greased rimmed baking sheet. Bake until pale golden brown, about 15 minutes.
- While the cauliflower is baking, make the Buffalo sauce. Place all of the ingredients in a bowl and whisk to combine.
- Pour the Buffalo sauce evenly over the cauliflower florets while they're still on the baking sheet. Toss to combine and place back in the oven for 5 minutes.
- If making the yogurt dill sauce, place all of the ingredients in a bowl and mix to combine.
- To serve, place the cauliflower bites on a plate and top with yogurt dill sauce and optional toppings such as chopped carrot, celery, and parsley.