Description
Crunchy raw vegan popcorn cauliflower made with a simple buckwheat batter and dehydrated until crispy, served with two flavorful raw vegan dipping sauces—buffalo and BBQ. This snack is sweet, spicy, and perfect for parties or a healthy appetizer.
Ingredients
Scale
Popcorn Cauliflower
- 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)
Raw Vegan BBQ Sauce
- 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
Raw Vegan Avocado Buffalo Sauce
- 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
Instructions
- Soak Buckwheat: Soak the buckwheat groats for 1-2 hours or until most of the water has been absorbed. Rinse and drain in a strainer, and use right away or leave out to sprout by rinsing and draining every 8 hours.
- Prepare Cauliflower: Cut or pull apart the cauliflower into bite-sized pieces, suitable for easy coating and dehydration.
- Make Buckwheat Batter: In a blender or food processor, combine the soaked buckwheat, water, coconut sugar, salt, peppercorn, and paprika (if using). Process until completely smooth to form the batter.
- Coat Cauliflower: Pour the buckwheat batter over the cauliflower pieces and stir thoroughly to ensure all pieces are evenly coated with the batter.
- Dehydrate Popcorn Cauliflower: Spread the coated cauliflower pieces on dehydrator sheets. Dehydrate at 165°F for 1-2 hours to start evaporating water. Then reduce the temperature to 115°F and continue dehydrating, periodically checking, until the cauliflower is dry and crunchy to your preference. This may take up to 8 hours in total.
- Prepare Raw Vegan BBQ Sauce: Soak sun-dried tomatoes until soft, using the soak water as part of the recipe’s water. Soak dates if not already soft. Add all BBQ sauce ingredients to a blender and blend until smooth.
- Prepare Raw Vegan Avocado Buffalo Sauce: Blend together all buffalo sauce ingredients until smooth and creamy.
- Serve: Serve the crunchy raw vegan popcorn cauliflower with both the buffalo and BBQ dipping sauces as a tasty and healthy appetizer or snack.
Notes
- Buckwheat can be used either soaked or sprouted for more nutritional benefits and crunch.
- Dehydrator temperatures start higher to evaporate water quickly but are lowered to keep the food raw while drying.
- Check popcorn cauliflower dryness after 2 hours and continue dehydrating as needed to reach desired crunchiness.
- The buffalo sauce stores well in an airtight container for up to 4 days.
- A small blender is recommended due to the small volume of sauces.
- The recipe is gluten-free, nut-free, and raw vegan.
- Prep Time: 15 minutes (including soaking time for buckwheat and ingredients prep)
- Cook Time: 8 hours (dehydrating time; active hands-on time approximately 15 minutes)
- Category: Snack
- Method: Dehydrating
- Cuisine: Raw Vegan
Keywords: raw vegan popcorn cauliflower, buckwheat batter, dehydrated cauliflower, raw vegan buffalo sauce, raw vegan BBQ sauce, healthy snacks, gluten free snacks, vegan appetizer
