For years, the only time I ate buffalo sauce was on chicken wings. Then I discovered, and fell in love with Buffalo Chicken Dip (a very NON-Paleo version). Since going Paleo, Buffalo Crack Chicken has become a weekly addition in our house, often times devoured before I can even get it to the table.
Tessemae’s Buffalo Sauce is so good, I figured I could even add it to cauliflower (a veggie I’m not overly fond of) and it would taste good! So I tried Cave Girl in the City’s Buffalo Cauliflower Bites.
All of these ingredients are staples in a Paleo pantry – so it’s a great recipe to make on the fly.
Combine the water, coconut flour and garlic powder – mixing until it resembles a breadcrumb like texture.
Toss the cauliflower florets in the mixture to coat.
Bake for 20 minutes until crispy.
Melt the ghee and combine it with the hot sauce.
Then drizzle (or pour in my case) the mixture on the cauliflower – and bake for 5 more minutes.
It’s mouth-popping worthy!
You can never have too much Buffalo Sauce! Buffalo Crack Chicken on the left – Buffalo Cauliflower Bites on the right!
- 1 head of cauliflower, cut into florets
- 1 cup water
- 1 cup coconut flour
- 2 tsp garlic powder
- ¾ cup hot sauce
- 1 Tbsp butter or ghee, melted
- Preheat the oven to 450 degrees.
- Lightly coat a large, non-stick baking sheet with coconut oil.
- Chop the cauliflower head into florets.
- Combine the water, coconut flour and garlic powder in a bowl and stir until well combined, creating a breadcrumb like texture.
- Coat the cauliflower pieces with the coconut flour mixture and place them on the baking sheet.
- Bake for 20 minutes, the cauliflower should be crispy.
- Melt the butter, then combine the hot sauce and butter, and pour the mixture over the baked cauliflower.
- Continue baking for 5 more minutes.
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