It took a lot of trial and error to get the appropriate coating that would keep the florets crisp while not absorbing moisture, so I'm glad it's turned out to be a straightforward recipe. You won't need to add salt because the sauces are already salted. A smokey barbecue sauce or Frank's hot sauce would both work well, but if you're like me and like sweet and spicy, combine the two. If desired, serve with ranch or Caesar dressing on the side, or make a batch of Spinach Ranch Dip. Note: Once the buffalo cauliflower bites are coated with the sauce, they will get softer, Note: Once the buffalo cauliflower bites are coated in the sauce, they will get softer, so wait until the very last minute to toss them.
Serving Size: make 6 cups
Prep time: 15 mins
Cook time: 20 mins
1 head cauliflower, cut into 2-inch florets
2/3 cup brown rice flour
1/3 cup Frank’s hot sauce or barbecue sauce
2 tbsps almond flour
1 tbsp tomato paste
2 tsps garlic powder
2 tsps onion powder
2 tsps smoked paprika
1 tsp dried parsley
1- Preheat oven to 450°F. Place parchment paper on 2 baking dishes.
2- In a blender, combine brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and 2/3 cup water. Puree the batter until it is smooth and thick. Add the cauliflower florets to the batter in a mixing dish and toss until the florets are evenly covered.
3- Place the cauliflower florets in a single layer on the prepared baking sheets, making sure they don't touch. Bake for 20 to 25 minutes, or until the edges are crisp. While still in the oven, they will not become crispy all over.
4- Remove from the heat and let aside for 3 minutes to crisp up the edges a little more. Drizzle the sauce over the top and serve. Serve right away.
Look for the FIBRE!
We only eat 10-18grams/day of fibre in a western diet.
Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.
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