In this recipe, cauliflower florets are tossed in batter and baked in the oven until they have a perfectly crispy coating. Halfway through cooking, they're coated in a spicy sauce and then returned to the oven to let all the flavors can sink in. Serve these Buffalo bites the traditional way, with celery stalks and cool vegan blue cheese, for dipping.
BUFFALO CAULIFLOWER BITES [VEGAN, GLUTEN-FREE]
THIS RECIPE IS :
INGREDIENTS
- 1 medium-sized head of cauliflower, washed and cut into bite-sized florets
- 3/4 cup of water
- 1/2 cup of almond or cashew milk
- 3/4 cup of gluten-free flour
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- A pinch of salt
- Fresh cracked pepper
- 3/4 cup of vegan hot sauce
PREPARATION
- Preheat the oven to 450°F and line your baking sheet with a silicone baking mat or parchment paper.
- Into a bowl, whisk the water, milk, flour, garlic, paprika, cumin, salt, and pepper together. Add a handful of cauliflower to the bowl and toss gently to coat, then lay them out on the baking sheet. Repeat until all of the cauliflower florets are coated.
- Bake for 22 minutes and remove from the oven. Add the hot sauce to a bowl, add some cauliflower, and toss to coat. Put the florets back on the baking sheet and repeat until all have been coated.
- Bake for an additional 12-14 minutes. Remove and serve with fresh celery pieces.
Every spoonful of this dessert is a delight. In this recipe, Japanese sweet potatoes, dates, pink salt, and natural sweetener blend seamlessly into a deliciously sweet caramel mousse that's then swirled with a rich chocolate mousse. Served in fancy glasses or thrifted mugs, this luscious mousse is the perfect dessert for date night.
SALTED CHOCOLATE CARAMEL MOUSSE [VEGAN]
THIS RECIPE IS :
SERVES
2INGREDIENTS
FOR THE SALTED CARAMEL MOUSSE:
- 2 cups peeled and steamed white sweet potatoes
- 1/2 cup pitted fresh dates (Be sure to soak them first if they are too firm to blend.)
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream
- 1 cup water
- A big pinch of salt
- 1 1/2 tablespoons brown rice syrup
- 2 teaspoon maple syrup
FOR THE CHOCOLATE MOUSSE:
- 1 1/2 tablespoons cacao powder
- 1 tablespoon maple syrup
- 1 tablespoon coconut cream
PREPARATION
TO MAKE THE SALTED CARAMEL MOUSSE:
- In a blender, purée all the ingredients until smooth and creamy. Taste. Add extra maple to your liking and blend again.
- Once sweet and smooth, transfer half of the mixture to a bowl, and then move on to making the chocolate mousse.
TO MAKE THE CHOCOLATE MOUSSE:
- Add in the cacao, maple syrup, and coconut cream and blend well, stopping to scrape down the sides.
- Divide the filling between two glasses. Swirl the mousse together with a spoon, then transfer to the refrigerator for a few hours to firm up.
- Top with a tiny pinch of salt, if desired. Serve.
AUTHOR & Salted Chocolate Caramel Mousse RECIPE DETAILS
Robin Runner is the author, recipe developer, photographer and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes, or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.
