Dinner

Raw Vegan Popcorn Cauliflower with Buffalo & BBQ Dipping Sauces Recipe

Name: Raw Vegan Popcorn Cauliflower with Buffalo & BBQ Dipping Sauces Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Raw Vegan
Ingredients: 6 cups cauliflower, cut into bite-sized pieces; 1 1/2 cups buckwheat groats; 1/2 cup water; 1 tablespoon coconut sugar; 1/4 teaspoon salt; 1/4 teaspoon peppercorn; 1/2 teaspoon paprika (optional); 1/2 cup water; 1/4 cup sun-dried tomatoes, soaked; 1/4 cup dates, soaked; 1/2 tablespoon fresh onion; 1/2 garlic clove; 1 teaspoon apple cider vinegar; 1 teaspoon chili powder; 1/2 teaspoon mustard seed; 1/2 teaspoon cayenne pepper; 1/4 teaspoon celery seed; Pinch of salt and pepper; 1/2 cup water; 1/2 ripe avocado; 1/2 garlic clove; 1/8 cup fermented cayenne sauce (hot sauce); 1 teaspoon apple cider vinegar; 1/4 teaspoon celery seed; Salt and pepper to taste

ByJulian Dempsey November 8, 2025November 8, 2025

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Introduction

This raw vegan popcorn cauliflower is a crunchy, flavorful snack made with a simple buckwheat batter and dehydrated to perfection. Served with creamy raw vegan buffalo and BBQ dipping sauces, it’s a delightful treat that’s both healthy and satisfying for any occasion.

The image shows a step-by-step visual of making raw vegan popcorn cauliflower on a white marbled surface. At the top left, a fresh cauliflower head with a creamy white, bumpy texture and green leaves peeking is visible. Next to it, in a metal mesh strainer above a glass bowl, are raw buckwheat groats with a light green and brown speckled look. Below, a blender container holds buckwheat groats mixed with spices, showing coarse green, brown, and red bits with powdery texture on top. To the right, the blender container shows a smooth, thick, off-white creamy batter with some texture. A large clear glass bowl then holds cauliflower florets evenly coated in a thick, creamy white batter with a slightly coarse texture, mixed with a red silicone spatula. Another glass bowl contains the same batter-coated cauliflower pieces but now dried, rough, and light brown with crispy-looking edges. Below, two small white bowls hold dark reddish-brown sauce and bright yellow creamy sauce, sitting beside the bowl of coated cauliflower. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups cauliflower
1 1/2 cups buckwheat groats
1/2 cup water
1 tablespoon coconut sugar
1/4 teaspoon salt
1/4 teaspoon peppercorn
1/2 teaspoon paprika (optional)

Instructions

Step 1: Soak the buckwheat groats for 1-2 hours, or until most of the water has been absorbed. Rinse and drain in a strainer. You can use them right away or leave them out to sprout by rinsing and draining every 8 hours.
Step 2: Cut or pull apart the cauliflower into bite-sized pieces.
Step 3: Put the buckwheat, water, coconut sugar, salt, pepper, and paprika (if using) in a blender or food processor and process until smooth to make a batter.
Step 4: Pour the buckwheat batter onto the cauliflower and stir to coat all pieces evenly.
Step 5: Arrange the coated cauliflower on dehydrator sheets and dehydrate at 165°F for 1-2 hours to begin drying.
Step 6: Lower the temperature to 115°F and continue dehydrating, checking periodically up to 8 hours, until the cauliflower is dry and crunchy to your liking.

Tips & Variations

Adjust the size of cauliflower pieces for faster or slower dehydration.
Sprouting the buckwheat before blending enhances its nutritional value and digestibility.
Try adding different spices like smoked paprika or garlic powder to the batter for extra flavor.

Storage

Store the popcorn cauliflower in an airtight container at room temperature for up to 3 days to maintain its crunch. If it softens, you can briefly dehydrate again to crisp it up. The dipping sauces should be refrigerated and can be kept for up to 4 days.

How to Serve

The image shows many pieces of cauliflower covered in a thick, light beige batter with small darker spots, spread out on a black mesh surface. The batter looks textured and uneven, coating the cauliflower pieces fully. The cauliflower shapes are visible under the coating, with some small stems sticking out. The background is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of buckwheat groats?

Buckwheat is preferred for its raw vegan crunch and digestibility. Regular flour won’t provide the same texture and may require cooking, which changes the recipe.

Is it necessary to dehydrate at 165°F first?

Starting at 165°F helps evaporate moisture quickly, speeding up the drying process. However, because the internal temperature remains low, the food stays raw. After initial drying, lowering to 115°F preserves the raw quality while achieving crispiness.