Reviewed by Health Coach Carli Webb, MS
Recipe source: Namely Marly, Serves 6, Low Carb, Vegetarian, GDRx Veggie Week
- Cauliflower florets (4 cups)
- Vegan buffalo sauce (1 cup)
- Almond milk (unsweetened)(1⁄2 cup)
- GF flour (almond, coconut, or cassava)(1⁄2 cup)
- Refined coconut oil (1 TBS)
- Garlic powder (1 tsp)
- Paprika (1 tsp)
Preheat the oven to 425°F. In a large mixing bowl, add almond milk, 1⁄2 cup of water, GF flour, garlic powder, and paprika. Stir to combine. Dip each cauliflower floret in the batter, then place on a baking pan lined with parchment paper. Bake for 10 minutes. Then flip the florets over and bake for another 10 minutes. Combine buffalo sauce and coconut oil in a bowl and microwave for 10-30 seconds. Dip the cauliflower in the sauce and add back to the pan. Return to the oven and cook for 20 more minutes. Serve with sides of your choice.
