Buffalo Cauliflower
Ingredients
- 3 cups larger cauliflower florets
- ½ cup almond milk
- ¼ cup water plus more as needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ⅔ cup gluten free flour
- Salt and pepper to taste
- ½ cup gluten free wing sauce or hot sauce of your choosing
- 2 tablespoons vegan butter spread or regular if dairy is an option
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a silicone mat.
- Add the almond milk, water, flour, onion powder, garlic powder, paprika, and salt and pepper to a large mixing bowl. Whisk to combine well. Add more water as needed until the mixture resembles a thick pancake batter.
- Toss the cauliflower florets in the batter mixture until well-coated, then transfer to the prepared baking sheet.
- Bake for 15- 20 minutes.
- Add the hot sauce and butter spread to a saucepan. Heat on the stove until the spread is melted.
- Add the cauliflower to a large mixing bowl, then pour the sauce on top and toss to combine.
- Return the cauliflower to the baking sheet. Bake for another 15-20 minutes until done to your liking. Serve with guacamole for dipping if desired.
Nutrition
Serving: 1 portionCalories: 112kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 722mgPotassium: 236mgFiber: 3gSugar: 2gVitamin A: 450IUVitamin C: 47mgCalcium: 59mgIron: 1mg
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