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
  1. Chop your cauliflower into tiny pieces, cutting the florets as small as possible to get the crunchiest and most flavorful popcorn!
  2. 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.
  3. Pour or spoon your spicy buffalo sauce into a large mixing bowl and set aside.
  4. Toss the florets into your spicy buffalo mixture and stir until every piece is well covered with the sauce.
  5. Place your spicy buffalo cauliflower florets onto your dehydrator trays or cookies sheets if you are drying in the oven.
  6. Optional: Sprinkle a little sea salt or favorite herbs over top of your cauliflower.
  7. 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.
  8. Store in an air-tight container in the refrigerator for a few days.

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