Trevor's Recipe Collection
Trevor's Recipe Collection
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
