Buffalo Cauliflower

Buffalo Cauliflower

Blood Sugar: 6Servings: 4Preparation Time: 30minMeal Category: Snack
Micronutrients:Vitamin AFolateVitamin C

Macronutrients per 100g

Energy
143kcal
Sugar
2g
Fat
9g
Fiber
2g
Sat fat
3g
Protein
3g
Carbs
12g
Sodium
335mg

Ingredients

1 cup Almond flour, 3 tbsp Cornstarch, 1 tsp Garlic powder, 1 tsp Ground turmeric, 1/2 tsp Black pepper, 1/2 tsp Fine sea salt, 1 large Egg, 2 tbsp Unsweetened almond milk, 1 medium head cut into 1- to 2-inch florets Cauliflower, 2 tbsp Avocado oil, 4 tbsp Unsalted grass-fed butter, 1/4 cup Frank’s RedHot sauce, 1 thinly sliced Scallion

Preparation

1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. 2. In a large resealable bag or bowl, combine 1 cup Almond flour, 3 tbsp Cornstarch, 1 tsp Garlic powder, 1 tsp Ground turmeric, 1/2 tsp Black pepper, and 1/2 tsp Fine sea salt. 3. Whisk 1 large Egg and 2 tbsp Unsweetened almond milk in a large bowl, add 1 medium head Cauliflower (cut into 1- to 2-inch florets), and mix until coated. 4. Add the Cauliflower to the almond flour mixture, seal the bag or cover the bowl, and shake to coat. 5. Brush or spray the parchment with 2 tbsp Avocado oil, arrange the Cauliflower in a single layer, and drizzle or spray more Avocado oil on top. 6. Roast for 25 minutes or until browned and tender. 7. While roasting, melt 4 tbsp Unsalted grass-fed butter in a microwave-safe bowl or small saucepan, and whisk in 1/4 cup Frank’s RedHot sauce. 8. Pour the Buffalo sauce over the Cauliflower, mix carefully, and broil for about 3 minutes until the sauce is bubbling and starting to brown. 9. Scatter with 1 thinly sliced Scallion and serve.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
22% of RDI
Vitamin C
32% of RDI
Omega 3
5% of RDI
Vitamin A
55% of RDI
Calcium
28% of RDI
Folate
36% of RDI

Good to know

Serve with Ranch dressing if desired. Avocado oil spray can be substituted with liquid Avocado oil.

How to Prepare

1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. 2. In a large resealable bag or bowl, combine 1 cup Almond flour, 3 tbsp Cornstarch, 1 tsp Garlic powder, 1 tsp Ground turmeric, 1/2 tsp Black pepper, and 1/2 tsp Fine sea salt. 3. Whisk 1 large Egg and 2 tbsp Unsweetened almond milk in a large bowl, add 1 medium head Cauliflower (cut into 1- to 2-inch florets), and mix until coated. 4. Add the Cauliflower to the almond flour mixture, seal the bag or cover the bowl, and shake to coat. 5. Brush or spray the parchment with 2 tbsp Avocado oil, arrange the Cauliflower in a single layer, and drizzle or spray more Avocado oil on top. 6. Roast for 25 minutes or until browned and tender. 7. While roasting, melt 4 tbsp Unsalted grass-fed butter in a microwave-safe bowl or small saucepan, and whisk in 1/4 cup Frank’s RedHot sauce. 8. Pour the Buffalo sauce over the Cauliflower, mix carefully, and broil for about 3 minutes until the sauce is bubbling and starting to brown. 9. Scatter with 1 thinly sliced Scallion and serve.

Good to Know

Serve with Ranch dressing if desired. Avocado oil spray can be substituted with liquid Avocado oil.

Share:
← Back to All Recipes