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Sriracha Cauliflower Poppers
Servings: 4
For the cauliflower
  • 1 small head of cauliflower
  • 3/4 cup oat flour
  • 3/4 cup water
  • 1 tablespoon olive oil
For the sriracha sauce
  • 1/2 cup sriracha
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1/2 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
For yogurt dipping sauce
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh dill finely chopped
  1. Preheat the oven to 450F
  2. Remove the core and leaves from the cauliflower
  3. Cut into small florets and set aside
  4. Blend the oat flour and water until you have a consistent, batter-like consistency
  5. Add the batter to a bowl, and dip each cauliflower floret into the batter until covered. Shake off excess batter back into the bowl
  6. Repeat for all of the florets, and add the battered florets to a parchment lined baking sheet
  7. Drizzle olive oil atop, and bake for 30 minutes
  8. Now let's make our sauce. Add all ingredients to a bowl and mix well with a spoon. Set aside
  9. For the yogurt dipping sauce, mix the dill and yogurt and set aside
  10. Once the cauliflower is done, lightly dip each floret into the sriracha sauce and add to a serving plate
  11. Enjoy with the dill yogurt dip, and leave the remaining sriracha sauce aside in case you want to drizzle more on top of the florets!
Recipe Notes

Best when enjoyed immediately.