Buffalo Cauliflower

These Buffalo Cauliflower bites may be a healthier alternative to traditional recipes, but don’t let that fool you; they are full of flavor! You will likely want to make this recipe over and over again. This recipe is great for an appetizer, snack, light meal, or even a main meal served alongside a salad. It’s also oil-free, grain-free, and plant based.

Cauliflower is often avoided by thyroid patients because it’s labeled “goitrogenic,” but cauliflower 
is in fact one of your thyroid’s best friends, as it helps the thyroid fight off Epstein-Barr virus, which is the real cause of most thyroid problems. Cauliflower contains the trace mineral boron, which supports the entire endocrine system. Cauliflower also contains phytochemicals that can stop the thyroid from shrinking during the atrophy that can occur from long-term overmedication with prescription thyroid hormones.

Buffalo Cauliflower

Ingredients:

• 1 medium-sized head of cauliflower, cut into bite-sized florets
• 1 1/3 cup cassava flour
• 1 1/2 cup water, more if needed
• 6-8 celery sticks, to serve

Ranch:

• 1 cup raw, peeled and diced zucchini
• 2 tbsp raw cashews
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tbsp finely chopped dill
• 1/2 tbsp finely chopped parsley

Hot Sauce:

• 2-3 tbsp roughly chopped fresh red hot peppers
• 2 garlic cloves
• 2 1/2 tbsp lemon juice
• 1 tsp paprika
• 2 tbsp raw honey
• 3/4 cup water
• 1 tbsp arrowroot starch
• 1/4 cup tomato paste
• Celery stalks

Directions:

Preheat oven to 425F. Line a large baking sheet with parchment paper.

In a large bowl, whisk together the cassava flour and water. The batter should be thick enough to coat the cauliflower. If it's too thick, add a few tablespoons of water. Add the cauliflower to the bowl and toss until well coated. Using a fork, transfer the battered cauliflower to the baking sheet, shaking off the excess batter. Leave at least 1 inch between each piece. Place in the oven for 20-25 minutes, until crisp. Flip the cauliflower pieces over halfway through.

To make the ranch sauce, combine the zucchini, cashews, lemon juice, garlic powder and onion powder in a blender and blend until smooth. Stir in the dill and parsley and set aside. To make the hot sauce, combine the fresh hot peppers, garlic, tomato paste, lemon juice, paprika, raw honey, water, and arrowroot starch in a blender. Blend until smooth.

Pour the mixture into a large saucepan over medium-high heat and bring to a simmer. If the sauce is very thick add a bit more water. Add the baked cauliflower and toss to coat. Remove from heat and place on a serving plate or platter together with the celery stalks. Serve immediately with prepared ranch sauce.

Serves 2

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This item posted: 06-Feb-2021