Okay. This came from the Thug Kitchen cookbook… and they are AMAZING. Buy the book – but be prepared, not just the recipes are saucy. lOl. They curse. Or cuss. A lot. And it’s pretty funny. I know, we are on an Italian kick – but this has to be saved and shared and savored.
But here’s the recipe:
2 medium heads cauliflower (about 2 lbs)
1 cup flour (Gluten Free All Purpose works GREAT!)
1 cup water
(pv note: we upped the flour req)
Hot sauce:
2 teaspoons oil
½ cup sriracha hot sauce
½ cup cider or other vinegar
½ tsp soy or braggs or tamari
Peanut Dipping Sauce:
¼ cup warm water
¼ cup plus 2 tsp creamy peanut butter
2 tbsp rice vinegar
2 tbsp lime juice
2 tsp minced fresh ginger (micro grate works great)
1 tsp braggs or soy or tamari
1 tsp maple syrup or agave (use maple)
1 cucumber – cut into finger long sticks
celery – cut into sticks
carrots – if you like!
PV Optional: Vegan Ranch Dressing as another option for the bites and the veggies.
Set oven to 450f.
Grease rimmed baking sheet.
Cut cauliflower to thumb-sized bites.
Whisk flour and water in a big bowl until you have a smooth batter… no chunks. Toss cauliflower in flour mixture until well coated. Spread on baking sheet and roast for 15 minutes. Shake the pan / mix it up at least once half way through the baking.
HOT SAUCE: in a saucepan on warm, mix oil, sriracha, vinegar, and soy sauce. Heat low until warm, but not bubbling Turn off and set aside.
PEANUT SAUCE: in a medium glass, whisk together water and peanut butter until creamy. Add other ingredients and keep stirring until smooth. Store in fridge until serving.
After the cauliflower has spent it’s 15 minutes in the oven… put it in a big bowl and toss it with the hot sauce. Make sure it’s well coated. Put them back not he baking sheet… and cook another 12-15 minutes (watch for your desired level of doneness).
Serve hot or at room temp with veggies and sauce(s) on the side.
