- 1/4 cup, plus 2 TB raw tahini
- 1 TB nutritional yeast
- 1–4 tsp sriracha
- 1 TB apple cider vinegar
- 1/2 tsp liquid smoke OR smoked paprika
- 1/4 tsp salt
- 1/4 cup vegetable broth, plus a bit more as needed to make the batter smooth, but still thick
- One head of cauliflower, separated into small, evenly sized florets*
- dried parsley, for serving
- extra salt, for serving
- Combine the tahini, nooch, sriracha, apple cider vinegar, smoke element and salt together. Add in the vegetable broth and gently stir until smooth. You want it to be the consistency of a beer batter. Add a bit more broth to achieve a thick but smooth texture.
- Toss the small florets into the mixture. Stir gently until every piece is well covered.
- Distribute the florets into an ever layer into a dehydrator. Sprinkle the salt evenly over the top. Dehydrate at 130 degrees for 12-14 hours. Sprinkle with a little extra salt and dried parsley to taste once dehydration is complete.
*Try to cut the florets as small as possible—the smallest pieces get the chewiest and have the best flavor.
- Prep Time: 15 minutes
- Cook Time: 14 hours