This recipe for raw vegan popcorn cauliflower is made crunchy with a simple buckwheat batter and served with two seriously awesome sauces. The raw BBQ sauce also happens to be fantastic on burgers and fries. The avocado Buffalo sauce is something you'll return to, time and time again. You definitely need to have this ready for your next big event.

Cauliflower Popcorn With Two Dipping Sauces [Vegan, Raw]



For the Cauliflower Popcorn:
  • 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)
For the Raw BBQ Sauce:
  • 1/2 cup water
  • 1/4 cup sun-dried tomatoes, soaked
  • 1/4 cup dates; soaked
  • 1/2 tbsp onion, fresh
  • 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
  • A pinch of salt and pepper
For the Avocado Buffalo Sauce:
  • 1/2 cup water
  • 1/2 ripe avocado
  • 1/2 garlic clove
  • 1/8 cup hot sauce
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon celery seed
  • Salt and pepper, to taste


To Make the Cauliflower Popcorn:
  1. Soak the buckwheat groats for 1-2 hours, or until most of the water has been absorbed.
  2. Rinse and drain in a strainer, and either use right away or leave out to let sprout by rinsing and draining every 8 hours or so.
  3. Cut or pull apart the cauliflower into bite sized pieces.
  4. Put the buckwheat water and spices in a blender or food processor and process until smooth.
  5. Pour the buckwheat batter onto the cauliflower and stir.
  6. Dehydrate on a dehydrator sheet at 165°F for 1-2 hours.
  7. Turn down the heat to 115°F and check for preferred doneness periodically up to 8 hours.
To Make the Raw BBQ Sauce:
  1. Soak the sun-dried tomatoes until soft. You can use the soak water as the water called for in the recipe.
  2. Soak the dates if they are not soft already.
  3. Add all the ingredients to a blender and blend until small.
To Make the Avocado Buffalo Sauce:
  1. Blend everything together in a blender.


Store in an air tight container for up to 3 weeks, if completely dried.