Tandoori Baked Cauliflower Buffalo Bites

April 15, 2019

The balance of sweet and smokey flavors coat these cauliflower florets, infusing them with a delicate brightness from our tandoori masala. The spicy kick from our Peruvian Aji (chili blend)  infused with ghee heightens the flavor for a vegetarian delight!

 

 

Serves 6-8

 

INGREDIENTS

Vegetable Cooking spray

1 + 1/2 cups almond or coconut flour

1 tsp. baking powder

2 Tbsp. Nirmala’s Kitchen Tandoori Masala

1 cup of water

2 Tbsp. plain Greek yogurt

1 (2 pounds) head cauliflower, cored and broken into 1 1/2" florets

1 Tbsp. Nirmala’s Kitchen Peruvian Aji chili blend

3 Tbsp. ghee or coconut oil

2 Tbsp. lemon juice

1 Tbsp. chopped fresh cilantro, chives or parsley

 

DIRECTIONS

Place a rack in center of oven and heat to 475 degrees. Line a baking sheet with parchment paper or foil and coat lightly with cooking spray.

 

In a large bowl, whisk 1 cup flour, baking powder, Nirmala’s Kitchen Tandoori Masala until combined. Add water and yogurt and whisk until mixture becomes a smooth, stiff batter.

 

In a second bowl, add cauliflower with remaining 1/2 cup flour and toss to coat. Transfer cauliflower to bowl with batter, leaving excess flour behind; stir to coat cauliflower completely.

 

Remove cauliflower from batter and place in a single layer on prepared baking sheet, leaving a little space between each piece. Spray cauliflower with cooking spray and bake until batter hardens and begins to brown, about 10 minutes. Flip with tongs and continue to cook until cauliflower is crispy about 10 more minutes.

 

Meanwhile, combine Nirmala’s Kitchen Peruvian Aji chili blend, ghee, and lemon juice in a large bowl. Add baked cauliflower and toss to coat. Using a slotted spoon, return cauliflower to the baking sheet and bake until crispy, 5 to 10 minutes. Transfer cauliflower to a platter, sprinkle with herbs and serve with blue cheese dip.

 

 

 

 

 

 

 

 

 

 

 

 

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