Vegan Cauliflower Buffalo Bites with Tomato Dip
Ingredients
- 100g cooked cauliflower (raw or frozen)
- 50g chickpea flour (also known as besan or gram flour; can use all-purpose or gluten-free flour)
- 1 tbsp tomato purée (for dip)
Seasonings
- Salt (to taste)
- Pepper (to taste)
- Paprika (to taste)
- Cayenne pepper (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
Preparation
Cook the cauliflower if not already cooked.
Mash the cooked cauliflower.
Combine the mashed cauliflower with the chickpea flour.
Add salt, pepper, paprika, cayenne pepper, garlic powder, and onion powder to the mixture to season to taste.
Roll the mixture into bite-sized portions.
Place the portions on a baking tray lined with non-stick baking paper.
Bake in the oven at 180°C for 15-20 minutes until crisp.
For the dip, mix 1 tbsp tomato purée with paprika, cayenne pepper, garlic powder, and onion powder.
