Buffalo Cauliflower with Broccoli with Cashew Cream Dip

December 7, 2022

Ingredients:

  • 1 small head cauliflower (cut into pcs.)
  • 1 small head broccoli (cut into pcs.)
  • 1 cup flour (for dusting of the cauliflower and broccoli)
  • 1 tsp. salt
  • 6 pcs. carrots sticks
  • 6 pcs. celery stick
  • 2 cups Dona Elena Pomace Olive Oil (for frying)

Buffalo Sauce – add all ingredients in a blender or whisk until emulsified:

  • 1⁄2 cup Dona Elena Pure Olive Oil
  • 1⁄4 cup sriracha
  • 1 tbsp. apple cider
  • 1⁄4 tsp. salt

Cashew Cream Dip – put all ingredients in a blender until emulsified:

  • 1 cup cashew nuts (soaked overnight in water then drained)
  • 1⁄2 cup water
  • 1 tsp. apple cider
  • 1 tsp. lemon juice
  • 2 tsps. onion powder
  • 1 tsp. garlic powder
  • 1 tbsp. dill
  • 2 tbsps. parsley
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. pepper or to taste

Cauliflower & Broccoli Batter – mix all the ingredients in a bowl:

  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2 cups cold water
  • 1 tbsp. paprika

Procedure:

  1. In a pan, pour and heat the pomace olive oil to 165 C.
  2. Coat the cauliflower and broccoli with all-purpose flour.
  3. Dip the cauliflower and broccoli in the batter.
  4. Fry for 3 mins. or until crispy.
  5. Strain to remove excess oil.
  6. Dip or toss in the buffalo sauce the fried cauliflower and broccoli in a bowl.
  7. Serve with the cashew cream dip and vegetable sticks.

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