Buffalo Cauliflower

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Servings: 4 Prep: 15 min Cook: 20 min Dairy Free Gluten Free Vegan Oven Added about 1 month ago

Ingredients

For the cauliflower: ¾ cup chickpea flour 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons nutritional yeast 2 heads cauliflower For the sauce: 3 tablespoons avocado oil 2 tablespoons apple cider vinegar ½ teaspoon chili powder 2 teaspoons garlic powder ½ teaspoon onion powder ½ teaspoon sweet paprika ¼ teaspoon smoked paprika ¼ teaspoon ground black pepper ¾ teaspoon sea salt, or to taste ⅛ teaspoon cayenne pepper, to taste For the sides: 6 carrots 6 stalks celery

Instructions

1. For the cauliflower: Preheat the oven to 450F.

2. Lightly coat a baking sheet with avocado oil, or use parchment paper.

3. In a large bowl, combine the flour, spices and nutritional yeast.

4. Chop the cauliflower into florets rinse with filtered water and drain.

5. Toss drained but wet cauliflower in flour/spice mixture.

6. When each floret is well coated, place on the baking sheet and bake for 20 minutes or until crispy.

7. After 20 minutes, allow the cauliflower to broil with the oven open for 5 - 7 minutes or until the florets begin to brown.

8. Transfer the cauliflower from the baking sheet to a large bowl.

9. For the sauce: In a large bowl, whisk the sauce ingredients together. Pour the hot sauce mixture over the broiled cauliflower and toss to coat.

10. For the sides: Peel and cut carrots into 4 inch sticks. Slice celery lengthwise and cut into 4 inch sticks.

11. Serve buffalo cauliflower immediately (no need to bake again) with sliced carrots and celery sticks.