Trevor's Kitchen

Trevor's Kitchen

Crispy Buffalo Cauliflower

Crispy Buffalo Cauliflower

About the Recipe

By: Rachel Ray
Yield: 2 ½ Cups

Nutritional Info

Ingredients:

3/4 cup almond flour
1 tbsp. garlic powder
1 head cauliflower (about 2 lb.), cored and cut into bite-size florets (about 5 cups)
1 tbsp. vegan butter or margarine
1 cup Frank’s RedHot or other hot sauce
Vegan ranch dressing, for dipping

Getting it done:

1. Preheat the oven to 450°. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk the almond flour, garlic powder, and 3/4 cup water. Add the cauliflower; season with salt and pepper. Toss until coated; spread out on the baking sheet. Bake, rotating the sheet once, until the cauliflower is crisp-tender, about 20 minutes. Return the cauliflower to the bowl.

2. Preheat the broiler. In a small saucepan, melt the butter; stir in the hot sauce. Pour over the cauliflower; toss until coated. Return the cauliflower to the baking sheet, spacing the florets apart. Broil until charred in spots, 15 to 20 minutes. Serve with the ranch dressing.

Ingredients:

3/4 cup almond flour
1 tbsp. garlic powder
1 head cauliflower (about 2 lb.), cored and cut into bite-size florets (about 5 cups)
1 tbsp. vegan butter or margarine
1 cup Frank’s RedHot or other hot sauce
Vegan ranch dressing, for dipping

Getting it done:

1. Preheat the oven to 450°. Line a large rimmed baking sheet with parchment paper. In a large bowl, whisk the almond flour, garlic powder, and 3/4 cup water. Add the cauliflower; season with salt and pepper. Toss until coated; spread out on the baking sheet. Bake, rotating the sheet once, until the cauliflower is crisp-tender, about 20 minutes. Return the cauliflower to the bowl.

2. Preheat the broiler. In a small saucepan, melt the butter; stir in the hot sauce. Pour over the cauliflower; toss until coated. Return the cauliflower to the baking sheet, spacing the florets apart. Broil until charred in spots, 15 to 20 minutes. Serve with the ranch dressing.

About the Recipe

By: Rachel Ray
Yield: 2 ½ Cups

Recipe Categories

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Chicken
Fish
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Indian
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Pie
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South African
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Soup
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Vegeterian

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