Buffalo Cauliflower

Servings: 4
Calories: 149.5kcal/606.2kJ (per serving)
Fat: 11.6g (per serving)
Carbs: 8.5g (per serving)
Protein: 5.9g (per serving)

About

For the vegetarians who love spicy snacks, buffalo cauliflower is right up your alley! Tender cauliflower florets are dipped in a spiced batter, baked to a light crisp, and tossed in your favorite wing sauce. Serve with a keto dipping sauce or enjoy as is!

Ingredients

¼ cup almond flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
½ teaspoon onion powder
¼ cup almond milk
1 large raw egg
2 tablespoon warm water
1 pound cauliflower, raw
2 tablespoon butter
⅓ cup red hot original cayenne pepper sauce by frank 's

Instructions

Preheat an oven to 400 degrees. Combine the almond flour, garlic powder, salt, pepper, paprika, onion powder, almond milk, egg, and water in a bowl with a fork or whisk. This batter needs to be able to coat your cauliflower without running off. If your batter is still too thick, continue adding water until you reach the right consistency.
Chop your cauliflower into small florets. Line a sheet tray with parchment paper. One by one, dip each floret into the batter and set them on the tray. Shake off any extra batter before setting them down. Bake the cauliflower for 15 minutes, flipping them over about halfway through.
Set the tray of cauliflower aside to cool slightly, but leave the oven on. In a small pot, melt the butter and whisk the hot sauce into it. Once the sauce is fully combined, remove it from the heat.
Place the baked cauliflower in a large bowl and coat it in the hot sauce. You can toss the cauliflower or fold it into the sauce with a spatula, but make sure the cauliflower gets completely coated in the sauce. Then, place the cauliflower back on the baking tray.
Bake the cauliflower for an additional 17 minutes without flipping them. Allow to cool slightly before serving.