Sweet and Spicy Gluten and Dairy Free Cauli Bites.

These are sweet with just a touch of heat and the perfect vegetarian appetizer for guests!

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I love cauliflower bites... if I can find a decent dairy free version in a restaurant, I am sold, but this is not the norm I'm afraid. Thus, I have become proficient to make them for myself, which also allows me to get creative with my sauces!. This one was amazing and easy to do!

I started by cutting up my organic head of cauliflower into bite sized pieces. Small but not too small is the precise measurement you are going for LOL!

Once done I created the flour mix using 1 cup of Bob's Red Mill 1 to 1 gluten free flour mix, 2 tablespoon of paprika, 1 Tbsp of garlic powder, 1 Tbsp of pepper. Mix well.

To make this dairy free I added about 3/4 cup of cashew milk. I used Pacific Foods Unsweetened and it works in cooking perfectly.

For the sweet and spicy coating I used 1/4 cup of honey, 1/4 cup of soy sauce, 3 Tbsp of rice vinegar 3 Tbsp of sesame oil and 1 Tbsp of franks Red Hot. You can taste test this at this point and add more of whatever flavour you feel like you are missing or wanting more of!

The honey does well to bind this to the cauli's but you will be cooking this sauce a bit and I add small touches of the Bob's gluten free flower to get this to the perfect thickness.

The Cauli's get gently dipped and tossed in the batter mix and placed out on a tin foil lined baking sheet. Bake these in the oven for about 20-30 minutes at 350 degrees. Definitely start keeping an eye on them at the 20 minute mark, you want the batter to be a nice golden brown and that when you poke the cauliflower you can tell it is soft and not still a bit raw. The timing will depend on the size of your cauli bites and the thickness of your batter so best to keep watching. It should look something like this when ready!

I chopped up some jalapenos and white onion finely and placed them in a pan to saute. Get these nice and soft prior to adding the sauce to the pan.

Once the sauce is heated and the desired thickness spoon your cooked cauli bites into the mix with the heat off! Toss them around to evenly coat!

Time to serve!

The Recipe:

Cut up cauliflower into small bite sized pieces

Toss up the flour mix using 1 cup of Bob's Red Mill 1 to 1 gluten free flour mix, 2 tablespoon of paprika, 1 Tbsp of garlic powder, 1 Tbsp of pepper Add 3/4 a cup of cashew milk and form a liquid paste. You want it thick enough that it sticks to the cauliflower without simply dripping off but you do not want to have to force the cauliflower down into the mix because its too thick.

Place on a baking tray for 20-30 minutes at 350 degrees.

The sauce is:

1/4 cup of honey, 1/4 cup of soy sauce, 3 Tbsp of rice vinegar 3 Tbsp of sesame oil and 1 Tbsp of franks Red Hot. You can play with the flavours at this point.

On the stove saute cut up white onion and jalapenos and cook until soft. Pour your sauce mix over top and stir. You will use the bobs red mill gluten free flour small tsp's at a time until this is thick enough to coat the cauliflower. Do this on low heat, but turn it off before you add the cauliflower. Toss well and serve.

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