Have you always wondered how to make those tasty looking Buffalo Cauliflower Bites?

How about in a dehydrator?

I will show you how to make a really easy dehydrated, raw, vegan snack packed full of nutrition. This recipe is perfect as a snack or meal.

If you don’t have a dehydrator I would not recommend baking these as they won’t have the desired texture.

Both of these recipes are 100% NUT-FREE and the Hemp Ranch Dressing pairs so nicely with these bites. You can even use it as a salad dressing or dip.

Equipment
  • Dehydrator
  • High-speed blender
Ingredients
Buffalo Cauliflower Bites
  • ½ cup sundried tomatoes soaked for 30 minutes
  • ½ cup sunflower seeds soaked for 2 hours
  • ½ cup filtered water
  • 1 tbsp chickpea miso
  • 1 tbsp coconut nectar
  • 1 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 clove garlic
  • ½ tsp paprika
  • ¼ tsp chipotle chili powder
  • ¼ tsp smoked salt
  • 1 head cauliflower chopped into bite size pieces
  • ¼ cup golden flax seed ground
Hemp Ranch Dressing
  • zucchini peeled
  • 1/2 cup hemp seeds
  • tbsp lemon juice
  • tbsp apple cider vinegar
  • 1 – 2 cloves garlic
  • tsp italian seasoning
  • 3/4 tsp high mineral salt
  • 1/2 tsp onion powder
  • tbsp flat leaf parsley minced
  • 2 tbsp green onion minced
  • tbsp fresh dill minced
Instructions
Buffalo Cauliflower Bites
  • Blend all ingredients except cauliflower and flax until smooth.
  • In a medium mixing bowl, combine sauce, ground flax seed and cauliflower bites.
  • Place on a lined dehydrator tray and dehydrate at 115 F for 12 to 20 hours, flipping halfway through.
Hemp Ranch Dressing
  • Blend all ingredients except fresh herbs in a high-speed blender until smooth.
  • Add minced herbs and combine by hand using a spatula.
  • Storage: Sealed container in fridge for 3 days.
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Crystal Bonnet

Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen, which led her to train at industry-leading Culinary schools: PlantLab (formerly Matthew Kenney) and Pure Joy Academy. Also, a graduate of plant-based and raw food nutrition programs, she knows the importance of teaching not only the culinary aspect but also nutrition of living foods. Crystal believes her students should be given as much knowledge as necessary to gain a full understanding of raw foods and their health benefits. Crystal’s extensive knowledge of the plant-based culinary industry has led her to develop unique plant-based menus for new restaurants, catered multiple health retreats within Canada and Europe and even started her own professional raw chocolate and dessert business. She believes everyone should have the knowledge and skills to incorporate healthy food alternatives into their lifestyle.

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