Whether you eat meat or not, eating more veggies is a goal of most of us. As someone who eats well, there are still days that I just can’t eat salad 🥗 again and broccoli 🥦 isn’t doing it for me. Does this happen to you?
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Well, luckily my vegan sister turned me on to BUFFALO CAULIFLOWER🔥. She always finds restaurants with it on the menu and now even makes it herself! She recently shared a recipe she found and I have played around with it a bit to make it grain free. THESE ARE DELICIOUS! 😋I could seriously eat the entire head of cauliflower!! Here is the recipe! ENJOY!
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Ingredients:
1 head of cauliflower
3/4 almond or cassava flour
3/4 plant based milk (may need slightly more for cassava flour)
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup sugar free buffalo sauce (Tesse Mae's or The New Primal are my favs - you can also make your own with hot sauce and ghee)⠀
Recipe:
Preheat oven to 450ºF
Line a baking pan with silicone baking mat or parchment paper
Mix together everything except cauliflower and buffalo sauce to make a batter. It should be a little thin, yet not runny.
Cut cauliflower into bite sized pieces
Dip cauliflower pieces in batter and coat well
Place on a baking pan and bake for 20 mins.
Take cauliflower out of the oven an using a pasting brush, brush on the buffalo sauce.
Flip the cauliflower and coat backside with more buffalo sauce.
Bake for 20 more minutes
Enjoy! I LOVE serving these with carrots and celery and dipping everything in Tesse Mae's avocado ranch dressing⠀
Take note, the two different flours offer a total different experience. I highly suggest trying both and deciding which you like best. Unless you are sensitive to almonds, then stick to the cassava… #eatyourveggies