Seriously, she has 163K followers on Instagram, so you know there is something special about not only her photos but the vegan food she creates.
She also have a beautiful website that I would describe as ‘real’. Her realness is displayed in lifestyle and beauty tips and the way she writes is like talking with a good friend – the style just invites you into the conversation!
Cauliflower Buffalo Bites with Spinach and Capers PizzaCourse: main
½ cup (120 ml) almond milk
½ cup (46 g) chickpea flour, any flour works really!
3 cloves garlic, pressed
Salt and pepper to taste
1 tsp dill powder
½ head of cauliflower, chopped into small bite-sized pieces
½ cup (120 g) buffalo hot sauce
1 tsp extra virgin olive oil
1 ball Team Pizza! Simple Pizza Dough (page 43 of the book) or 8 oz (230 g) store-bought dough
3–4 tbsp (45–60 g) Pomodoro, or leftover hot sauce mixture from buffalo bites
1 cup (115 g) vegan mozzarella
½ cup (15 g) fresh spinach
2 tsp (6 g) capers
- Preheat the oven to 450°F (230°C), line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl combine the almond milk, flour, garlic, salt and pepper and dill and stir till well-combined. Add the cauliflower and stir until well-coated. Using tongs, place the individual pieces of coated cauliflower onto the baking sheet and bake for 10 to 15 minutes or until golden and crisp.
- While your cauliflower bakes, combine the hot sauce and oil in another medium-sized bowl and stir well.
- Remove the cauliflower from the oven and bathe in this magical hot sauce until completely submerged and covered! Using tongs, remove the cauliflower pieces from the hot sauce and place back on a baking sheet and return to the oven. Bake for another 5 minutes, or until you can tell they have dried out a bit. Save any remaining hot sauce to use as pizza sauce if you would like, or save for another time.
- Set aside the cauliflower and increase the oven heat to 525°F (275°C).
- Using a rolling pin, roll out the dough to a thickness of ⅛ to ¼ inch ( 3 to 6 mm).
- Spread the sauce over the dough to within ½ inch (13 mm) of the edge to leave a crust. Top with mozzarella, cauliflower buffalo wings, spinach and capers. Be careful how much cauliflower you add as it may affect cooking time; I suggest about ½ cup (115 g). Press a fork all the way around the crust, leaving an imprint, then brush with olive oil.
- Bake for about 12 minutes, turning the baking sheet halfway through. Keep an eye on the crust; you want it to be golden, not burnt!