Ingredients
Scale
- 1 cup superfine almond flour
- 1/2 cup unsweetened almond milk (, can sub any milk)
- 1 tsp onion salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 4 cups cauliflower florets (, about 1 medium cauliflower)
- 1/2 cup buffalo sauce ((Tessamae's OR Frank's))
- 2 Tbs vegan butter (, can sub with ghee if not dairy-free for Whole30)
Instructions
- CUT THE CAULIFLOWER INTO PIECES: Remove most of stem and chop the cauliflower into bite-sized pieces.
- Preheat oven to 450 degrees F and line a baking pan with parchment paper.
- MAKE THE BATTER: In a large bowl, combine almond flour, almond milk ,onion salt, garlic powder and paprika in a bowl and mix until smooth.
- Add the cauliflower florets to the mixture and toss to coat.
- Place florets in a single layer on baking sheet.
- BAKE for 20-25 minutes until golden brown, flipping halfway through.
- MAKE THE BUFFALO SAUCE: Meanwhile, mix the hot sauce & melted vegan butter / ghee together in a bowl.
- Pour the buffalo sauce evenly over the cauliflower & toss to coat.
- BAKE AGAIN for an additional 10 minutes or until crispy and just starting to brown.Serve and garnish with fresh chopped herbs, if desired and serve with your favorite dipping sauce.