- Spicy Buffalo Cauliflower Bites (Gluten-Free):
Ingredients:
- 1 head of cauliflower, cut into florets
- 1 cup gluten-free flour (rice flour or chickpea flour works well)
- 1 cup unsweetened almond milk (or any dairy-free milk)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup gluten-free buffalo sauce (adjust spiciness by choosing mild or hot)
- 2 tablespoons melted dairy-free butter (optional for added richness)
Instructions:
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, almond milk, garlic powder, onion powder, salt, and pepper until you have a smooth batter.
- Dip each cauliflower floret into the batter, allowing any excess to drip off, and place them on the prepared baking sheet.
- Bake for about 20-25 minutes or until the cauliflower is crispy and golden.
- In another bowl, mix the buffalo sauce and melted dairy-free butter (if using).
- Toss the baked cauliflower florets in the buffalo sauce mixture to coat evenly.
- Place the coated cauliflower back on the baking sheet and bake for an additional 10-15 minutes.
- Serve with dairy-free ranch or blue cheese dressing for dipping.
- Spicy Chickpea and Spinach Curry (Gluten-Free):
Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups fresh spinach leaves
- 2 tablespoons gluten-free curry powder (adjust to taste for spiciness)
- 1 teaspoon cayenne pepper (adjust for desired heat)
- Salt and pepper, to taste
- Cooking oil
Instructions:
- Heat some cooking oil in a large skillet or pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the chickpeas, diced tomatoes, and gluten-free curry powder to the skillet. Stir well.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the cayenne pepper, salt, and pepper. Adjust the cayenne pepper for desired heat.
- Simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- In the last few minutes, add the fresh spinach leaves and stir until wilted.
- Serve the chickpea and spinach curry over gluten-free rice or with gluten-free naan bread.
- Gluten-Free Spicy Chocolate Avocado Mousse:
Ingredients:
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- A pinch of cayenne pepper (adjust to taste for spiciness)
- A pinch of salt
- Fresh berries and mint leaves for garnish
Instructions:
- Cut the avocados in half, remove the pits, and scoop the flesh into a food processor.
- Add the cocoa powder, maple syrup (or honey), vanilla extract, ground cinnamon, cayenne pepper, and a pinch of salt to the food processor.
- Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Taste and adjust the sweetness or spiciness to your liking by adding more maple syrup or cayenne pepper.
- Spoon the spicy chocolate avocado mousse into serving glasses or bowls.
- Refrigerate for at least 30 minutes to chill and set.
- Garnish with fresh berries and mint leaves before serving.
These recipes allow you to enjoy some delicious spicy flavors while keeping them gluten-free and adjusting the spice level to your preference. Enjoy your culinary creations!