Adapted from a recipe by Rawmanda.com
Makes 2 cups
- 2 heads of cauliflower, chopped into 1″ pieces, stems too!
Spicy Buffalo Sauce
- ¾ -1 cup soft fresh dates (if hard, soak for 1 hour)
- ½ cup filtered water
- ¼ cup sun-dried tomatoes (soaked for 1 hour)
- 2 – 3 tablespoons nutritional yeast (ok to omit)
- 2 tablespoons raw tahini or other nut or seed butter
- 1 tablespoon apple cider vinegar
- 1-2 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon turmeric
- Chop your cauliflower into tiny pieces, cutting the florets as small as possible to get the crunchiest and most flavorful popcorn!
- Place all ingredients for spicy buffalo sauce in a high speed blender (I use a vitamix) or food processor and blend until mixture reaches a thick uniform consistency.
- Pour or spoon your spicy buffalo sauce into a large mixing bowl and set aside.
- Toss the florets into your spicy buffalo mixture and stir until every piece is well covered with the sauce.
- Place your spicy buffalo cauliflower florets onto your dehydrator trays or cookies sheets if you are drying in the oven.
- Optional: Sprinkle a little sea salt or favorite herbs over top of your cauliflower.
- Dehydrate at 115 F for 12 – 24 hours, until desired crunchiness. The longer you dehydrate the crunchier your cauliflower will get. If you don’t own a dehydrator, bake on the lowest temperature (mine goes down to 170F) until they reach your desired crispiness.
- Store in an air-tight container in the refrigerator for a few days.