Buffalo Cauliflower

A few years ago, I went home for the Fourth of July. It was one of the first big parties since I moved to California and did a complete overhaul with my diet. I had completely changed my lifestyle. I wanted to make some dishes that I could eat but would also be appeasing to everyone else in my family. I made two things, my brownies and this recipe for Buffalo Cauliflower. Both were gobbled up! My cousin emailed me asking for this recipe. It has been in my archive ever since that day.

I decided to make it again before the holidays. I was in Los Angeles for the night on my way to Santa Barbara for a little getaway. I made it for Camilla and her brother Shawn. I made half with the hot sauce and half without. So, if you have someone in the family who is not a fan of spicy foods, this recipe works without that sauce. Just cook it for the same amount of time. Ever since I made it in Los Angeles, I couldn’t stop thinking about it! I couldn’t wait to get home and make it again to share with everyone. Except, my oven broke! It was like the cooking gods didn’t want me to share. Finally, everything has been fixed, the new year is here, and I have been successful in making Buffalo Cauliflower again!

I hope you enjoy it as much as I do!

060
1 head of cauliflower, cut into florets
1/2 cup almond flour
1/2 cup water, plus about two extra tbsp
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup hot sauce, plus a few extra dashes

1. Preheat oven to 450 degrees.
2. Line a baking sheet with parchment paper.
3. Cut cauliflower into florets.
4. In a medium sized bowl, combine almond flour and spices. While stirring, add 1/2 cup water to the mixture. Add a few dashes of hot sauce. (Note: As the almond flour and the cauliflower absorb the moisture from the water, the batter may start to get a little thick. If this happens, add 1 tbsp of water at a time to make it more fluid to dredge the cauliflower through.)
5. Dredge the cauliflower florets through the batter and place on baking sheet.
6. Bake for 15 minutes.
7. Remove baking sheet from oven. Using a spoon or a brush, sprinkle the hot sauce across the top of the roasted cauliflower.
8. Place back into the oven and continue to bake for another 5-7 minutes to crisp. (Note: Careful when opening the oven after adding the hot sauce. Depending on how much you added/ like spicy hot sauce, the fumes can make your eyes water. *That’s how you know it’s good!*)
9. Serve.

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