#LunchBreakLIVE – Learn how to make mouth watering cauliflower based Buffalo Bites, the official dish of NARD! Buffalo Bites are a great alternative to chicken wings! Cooking in the Kitch? The team, led by actor/activist Aylam Orian, is from The National Animal Rights Day – North America. NARD is a global ceremony on Sunday, June 3rd to honor the billions of animals who suffer & die needlessly for our plates! Please click on NARD’s giving grid link and donate now: givinggrid.com/NARD2018 — You can put your photo or your pet’s photo on the grid! Every dollar helps fund this 30 city event!
NARD Buffalo Bites
1 head of cauliflower (approx. 4-5 cups of florets)
1/2 C unsweetened non-dairy milk (almond or soy work best)
1/2 C water
3/4 C all-purpose flour (can sub gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp earth balance buttery spread
1 C frank’s red hot sauce
Line baking sheet(s) with parchment paper and preheat your oven to 450 F.
Wash and cut cauliflower head into bite sized pieces/florets.
Mix all the ingredients (minus the earth balance and hot sauce, this is added separately!) into a mixing bowl.
The batter shouldn’t be so thick that it doesn’t drip, but also not so thin that it doesn’t coat or stick to the cauliflower.
NOTE: if you’re using rice flour you may need to add a little more liquid to get the batter the right consistency. It tends to be slightly thicker.
Dip each floret into the mixture and coat evenly. Tap off the excess a couple of times on the side of the bowl.
Lay florets in an even layer on the parchment lined baking sheet without over crowding.
NOTE: parchment paper or a silpat mat is essential in preventing the batter from coming off throughout baking! We’ve tried oiling the baking sheets and they tend to stick. You need parchment paper!
Bake for 25 minutes until golden brown, flipping the florets over half way through to get all sides golden brown and crispy.
Once the cauliflower is done it’s first bake in the batter, remove them from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly, or you can do this in smaller batches. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes, flipping the florets over half way through.
NOTE: using gluten-free rice flour may vary bake time and everyone’s oven is different. Watch the florets at both stages and adjust bake time accordingly!