• Katherine Arthurs

Paleo Buffalo Cauliflower Bites with Coconut Dill Gorgonzola Whip

T-6 hours until kick off for the Superbowl...which means you have some time to head to the store, get these ingredients and make these amazing bites.


Who likes the commercials more than the game? ME! oh and the half time show, is usually pretty entertaining.


But, back to food.

I love that this is completely gluten + dairy free + vegetarian. We can all enjoy some deliciousness during the commercials...I mean the game!


Use your favorite buffalo sauce - I love The New Primal Medium Buffalo Sauce - it's Paleo, so gluten free + Whole30 friendly and it brings the perfect level of spiciness.


Dipping the florets into a homemade creamy dressing - it's so simple to make - everything into the food processor and you have it. Dill, garlic, scallions + Gorgonzola - its meant for fingers.


Let's make it!


Paleo Buffalo Cauliflower Bites with Coconut Dill Gorgonzola Whip


1 head of cauliflower, cut up in small florets

coconut oil, enough to reach 1/2 inch on the side of your pan.

1/2 cup of your favorite buffalo sauce (The New Primal Medium Buffalo Sauce)


Batter:

1/2 cassava flour (I love Otto's)

1/4 cup tapioca flour

1 teaspoon baking powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt + pepper, each

3/4 cup cold water

Heat the oil in medium sized pan on medium/high heat.


In a mixing bowl, whisk together all the dry ingredients. Add the cold water slowly, until it looks + feels like pancake batter.


Once the temperature reached 350F or it sizzles when you add a drop of the batter - its ready to go.


Add the cauliflower florets into the batter in batches. Turn over to coat with tongs and place them individually into the prepared hot pan. Let sit on that side for 4 minutes or until its crispy brown, turn over - repeat until all sides are crispy + cooked.


Remove to a sheet pan with parchment paper. Repeat until all the cauliflower is cooked. Drizzle the buffalo sauce over the cauliflower, tossing to coat all sides.


Serve at once!


*Broil in your oven if you want them more crispy - do this after the buffalo sauce is added.


Coconut Dill Gorgonzola Whip


3/4 cup coconut whipped cream or canned full fat coconut milk (check out Nature's Charm)

2 tablespoons creamy Gorgonzola

2 tablespoons (roughly) fresh dill

2 scallions

1/2 teaspoon salt + pepper, each

1 garlic cloves

1/2 teaspoon lemon juice

1 tablespoon warm water - if needed to thin it out


Add everything into a food processor. Process until smooth.


**Leave the Gorgonzola out to keep it dairy free!


Serve with celery sticks and carrots.


Enjoy!