Buffalo Cauliflower

I know there are a lot of low-carb cauliflower recipes out there, but this recipe is one of my favorites! This buffalo cauliflower feels like a guilty pleasure but is actually high in fiber and antioxidants. This recipe can be an appetizer or side-dish and is a wonderful way to sneak more veggies into the meal.

Makes 6 servings
Prep time: 10 minutes
Cook time: 34 minutes

Ingredients for buffalo cauliflower

• 1 whole head of cauliflower
• ⅛ cup olive oil

Batter

• ¾ cup almond flour
• ⅝ cup non-dairy milk
• ¼ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp ground black pepper

Sauce

• ⅓ cup buffalo hot sauce
• 1 tbsp of Earth Balance buttery spread (or regular butter)

Directions for buffalo cauliflower

1. Heat oven to 415 degrees. Pull out a baking sheet, and line with parchment paper.
2. Wash head of cauliflower. Cut cauliflower into florets. Set florets aside in a large bowl.
3. In a medium bowl, add almond flour, garlic powder, paprika, black pepper, and non-dairy milk. Stir the mixture.
4. In a small microwave-safe bowl or cup, add the Earth Balance or butter. Melt in the microwave for 30 seconds to 1 minute. After butter is melted, mix in the buffalo hot sauce.
5. Drizzle olive oil over cauliflower in the bowl. Toss in the bowl so the florets are well-coated.
6. Dip cauliflower in batter and place on the baking sheet.
7. Bake cauliflower for 12 minutes. Pull the cauliflower out and flip florets. Put back in the oven and bake for another 12 minutes.
8. Pull the cauliflower out, and baste the cauliflower with the sauce. Put back in the oven for another 10 minutes.
9. Pull out the tray, and let it cool for 5 minutes. Serve with carrots, celery, and ranch (optional). If you love spice, you can also serve with additional buffalo sauce!