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Beer-Battered Cauliflower Bites with Jalapeño Cheddar-Style Dipping Sauce

Quinoa flour and lager coat these golden cauliflower florets. 
We use cashews as the base for our dairy-free dipping sauce 
along with nutritional yeast to give it an extra-cheesy flavor.

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Brandon Barre

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Prep Time
30 min
Cook Time
10 min
40 min


  • 2 cups low-sodium vegetable broth (TRY: Pacific Foods Organic Vegetable Broth Low Sodium)
  • 1/4 cup apple cider vinegar
  • 1 tbsp reduced-sodium tamari
  • 1 large head cauliflower, 
cut into medium florets
  • 2 cups quinoa flour 
(or whole-grain spelt flour)
  • 1 1/2 tsp each garlic and onion powder, optional
  • 1/8 tsp sea salt, plus additional, to taste
  • 1 1/2 cups organic lager or sparkling water, plus additional if needed
  • 2 tbsp grape seed oil
  • Paprika, to taste

Dipping sauce

  • 1 cup unsalted cashews, soaked overnight and drained
  • 1/2 cup drained and sliced jarred roasted red pepper
  • 1/2 cup nutritional yeast
  • 1 jalapeño chile pepper, 
stem removed
  • 2 tbsp fresh lemon juice
  • 1 tbsp miso
  • 1 clove garlic, peeled
  • 1/4 tsp sea salt
  • 1/4 cup fresh chives, finely chopped, optional


  1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.
  2. In a large stockpot on medium-high, add broth, vinegar and tamari. Bring to a boil and add cauliflower; cook for 4 to 5 minutes, just until fork-tender, being careful not to overcook. Drain and transfer to a bowl. Set aside.
  3. In a large bowl, combine flour, garlic and onion powder (if using), and 1/8 tsp salt. Working one floret at a time, dredge in flour mixture and place on 1 prepared sheet.
  4. Slowly whisk lager into the remaining flour mixture in bowl. If needed, add additional lager until batter has a light, runny consistency. Working one at a time, dip cauliflower florets into batter, coating completely. Remove, allowing excess batter to run off, and return florets to same sheet.
  5. In a large skillet on medium-high, heat 2 tsp oil. Add one-third of cauliflower. Sear for 6 minutes, turning halfway, until light golden. Transfer to second prepared sheet. Repeat with remaining oil and cauliflower. Bake 8 to 10 minutes, until browned and crisp. Sprinkle with paprika and additional salt.
  6. Meanwhile, in a food processor, process all sauce ingredients except for chives until smooth. Stir in chives.

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 289
  • Carbohydrate Content 35 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 7 g
  • Protein Content 13 g
  • Saturated Fat Content 2 g
  • Sodium Content 243 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 5 g