I didn't have brown rice or almond flours in the house, but I was able to make both by grinding both whole ingredients in a coffee grinder. The recipe notes indicated that the bites soften up once they are coated, so we waited until just before dinnertime to toss them with the sauce. However, I can report that it took me about fifteen minutes to polish off my entire plate of food, and the last crumbs of cauliflower I ate were still plenty crispy.
Crispy Buffalo Cauliflower Bites (By Darshana Thacker)
Makes 6 cups
2/3 cup brown rice flour
2 tablespoons almond flour
1 tablespoon tomato paste
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon dried parsley
1 head cauliflower, cut into 2-inch florets
1/3 cup Frank’s hot sauce or barbecue sauce
1. Preheat oven to 450°F. Line 2 baking sheets with parchment paper (I used a Silpat silicone sheet).
2. Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and ⅔ cup of water in a blender. Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.
3. Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 20 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.
4. Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.