When you make a lot of grain-free meals, one thing is certain: you’ll buy more heads of cauliflower than there are grains of sand in the sea. It’s just one of those things. After a while, you may get sick of roasted cauliflower, cauliflower mousse and cauliflower pizza crust. That’s ok, because you’ll keep buying heads of cauliflower and you’ll learn that there are lots of ways to make this cruciferous veggie dance. This zesty paleo side dish, inspired by Skinnytaste’s Buffalo Cauliflower Bites, makes for excellent football grub. Which would come in handy tonight. Go Bucks.
Grapeseed oil, to coat baking sheet (can use canola or light olive oil)
1 cup warm filtered water
1 cup almond flour
2 teaspoons garlic powder
1 teaspoon onion powder
Freshly ground black pepper, to taste
1 large head of cauliflower, cut into florets
3/4 cup Franks RedHot Original Cayenne Pepper Sauce (or hot sauce of your choice)
1 tablespoon organic unsalted butter, melted
Preheat the oven to 450 and coat a large baking sheet with grapeseed oil. In a medium bowl, mix the water, flour, and spices until well combined. Toss the cauliflower florets in the batter, place on the sheet and bake for 20 minutes. Mix the RedHot and butter in a small bowl. Pour the hot sauce mixture over the baked cauliflower and bake for another 5 minutes.