Start thinking GF Vegan Super Bowl Party
At the tonic party, the theme was spicy, so we served these veggie poppers with ranch dressing and they were a huge success.
Again, the daughter-in-law found and refined this recipe. It is so great to have another great brain in the mix while doing gluten-free exploration. Thanks, Jackie.
Clean and separate an entire head of cauliflower into bite-sized florettes. Set aside.Mix dry ingredients:
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup rice flour
Add to the dry ingredients:
1/2 cup milk (almond milk works great)
As you stir the batter, add
1/4 to 1/2 cup water to make the batter just thick enough to stick to the florettes and not drip off.
Add the cauliflower to the batter and stir to coat.
Drop onto a lightly sprayed baking pan.Bake at 425 degrees 25 minutes, until lightly browned.
In a bowl, combine
1 cup of your favorite bbq hot wing sauce with
1/4 cup melted butter.
Fold in the batter-coated, baked cauliflower until they are completed coated.
Return to baking pan and
Bake at 425 25 minutes, or until lightly browned and crusty.
Serve Hot with ranch dressing.
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