Buffalo Cauliflower Dip

I have always loved the spicyness and texture of buffalo chicken dip, but since I don't  eat animal products I've been thinking of a healthier vegan option that is not only simple to make but delicious. It will have your friends drooling. 

What you'll need:

(I made for a large party; so for a smaller batch, half the recipe)

2 17oz containers of Sabra Original Hummus

1 cup of Sriracha chili hot sauce (I like mine hot so I used about 1.5 cups, use more or less depending on your heat tolerance) 

1 large head of cauliflower

Cashew Cream Cheese:

1.5 cup raw cashews

3 tbsp nutritional yeast

1/4 cup lemon juice 

1/2 tbsp canola oil

1 tsp apple cider vinegar

Water (to make cream cheese thinner if needed) 

Directions:

For cream cheese start by soaking the raw cashews in water for at least 3-4 hours.

1. Using a grater, finely grate the cauliflower and place in a large pan on the stove and warm; add about 1/2 cup sriracha and stir. Try to coat all the cauliflower.

2. Transfer the cauliflower mixture into a large mixing bowl. 

3. Add the hummus to the cauliflower mixture along with the remaining hot sauce and mix thoroughly.

Cashew Cheese:

1. After letting the cashews soak, drain them and add to a food processor along with all the other ingredients. Blend until everything is mixed. Add water if needed.

Now add the cashew cheese to the cauliflower and hummus mixture. Mix thoroughly. Add more hot sauce if you like it spicy.

Serve with your favorite dippers. Cauliflower, celery, pita chips, tortilla chips or use it on a sandwich or wrap.

Enjoy, I hope you love it as much as I do! 

Blooming Cauliflower

Oh has it been awhile since I have been active on here; but I must say I have missed it. My life has been crazy lately with school and just trying to get back into a routine. I have been focusing on a more raw diet and continue to eat raw besides one meal a day which seems to be working for me. It amazes me how my body just reacts differently to fruit and vegetables compared to cooked and gluten rich foods. I am so glad that I have been able to pinpoint the cause of my acne and break outs. Gluten is the culprit and I admit last week I ate some gluten foods and I broke out like crazy. Which is amazing to me that all this time I attributed it to stress...nope gluten.

A follower on Instagram requested that I share the recipe for the roasted cauliflower so here it is. Also, I am one to just throw stuff together and I judge my dishes based on texture, temperature, look and smell not just on measurements, so please adapt to what you have or desire.   

What you need:
I head of cauliflower
2 tbs nutritional yeast
Coconut oil spray
Pepper

Sauce:
1/2 can chickpeas
2 tbs ketchup

Directions:
1. Turn oven to 400 degrees
2. Wash and cut the cauliflower into smaller pieces.
3. Spray pan with coconut spray then place cauliflower on the tray and spray cauliflower with coconut spray.
4. Place in oven for about 15-20 minutes or until slightly golden.
5. Take out of oven and sprinkle with nutritional yeast and pepper
6. Place back into oven for about 10-12 minutes or until brown and crispy on the bottom. (If you want you can turn them over half way through)


Sauce:
In a food processor blend the chickpeas with some water till a hummus consistency, add ketchup and mix.