Cucumber · Granulated garlic · Lime · Spice blend
Roma tomatoes · Red onion · Unbleached flour
Liquid honey (substituted Blue Agave Syrup) · Buffalo sauce · Cauliflower
Sour cream (substituted olive oil in dressing)
Prep for this package is fun and a little messy. I invited a friend over for an afternoon ‘snack’ and had a great time catching up.
You will need to prepare your workstation and include a non-stick baking tray and if you do not have one do like I do and line your baking pan with wax paper, whisk, oil, salt and pepper and a little saucepan.
Turn the oven on to 450 degrees. Add a few tablespoons of oil to the wax paper and distribute well. It is so important that the battered cauliflower does not stick while baking.
Into a mid-sized deep bowl pour the flour, garlic powder, a heavy pinch of salt, mix together and add a cup of water. Whisk until smooth. Wash and snap apart the cauliflower into bite-sized pieces. Dip each into the batter and place on the baking tray. Place in oven with the timer at 18 minutes.
In a saucepan melt together the Buffalo Sauce and agave (sweet element). Stir to combine and heat until simmering. Remove from heat and use a spatula to guide into a small container for drizzling later.
While the cauliflower is baking, prepare the salad. Chop away! For the dressing substitute a vegan mayonnaise or oil for the sour cream and whisk with the spice blend (garlic and onion powder, dried dill) and the lime juice.
When the timer goes off, check the softness of the cauliflower as larger pieces will take longer to bake. Plate the salad and add baked cauliflower to the side.
We found the sauce to be quite spicy and salty, so it was drizzled and put into a dipping bowl on the side with some lemony vegannaise.
BTW – this dish goes great with a crisp white or a sparkling cider!