Baked Spicy Buffalo Cauliflower [Paleo/GF]

Updated: May 2, 2019

I have a love / hate relationship with coconut flour. Until today, I've honestly only tried it with sweet baked goods like cookies & cakes & muffins, and it tastes aaamazing. However, it is so.darn.hard. to bake with. The ratio is never what you expect, because it always changes depending on the consistency of the liquid you use. It's a staple in my pantry because I often bake for someone who has an almond allergy, and if that weren't the case, I would be using almond flour 24/7. But it is the case, so the coconut flour experimenting continues!

This Baked Spicy Buffalo Cauliflower is an inspiration from my near and dear and overly expensive Los Angeles supermarket, Erewhon. Everyone and their mother (quite literally) is addicted to Erewhon's Vegan Buffalo Cauliflower. Well, here's the catch: while Erewhon's version is vegan (I use pasture raised & humane certified eggs), they also deep fry *GOD FORBID!* theirs + they use grape seed oil, which is high in inflammatory omega-6 fatty acids. So there are two great things that come out of this:


1. Maybe I've just convinced you to stop spending $10 on Erewhon's buffalo cauliflower.

2. You now have a healthier, paleo recipe you can make at home courtesy of my desperate, penny saving self.



Anyway, I know you're dying to get to the recipe and because you are a kind soul, you decided to read all of this nonsense first. A true MVF (most valuable friend). It's a thing. Look it up. (*quickly adds to Webster's Dictionary*)


*Baked* Paleo Spicy Buffalo Cauliflower (serves 4)

1 medium head of cauliflower

1 cup coconut flour (almond meal works as well)

2 tbsp garlic powder

2 tsp season salt or 1 tsp paprika + 1/4 tsp salt + 1/2 tsp black pepper

2 tbsp avocado oil (olive oil works as well)

2 pasture raised eggs

4 cups (or two 5 fl oz bottles) of Frank's RedHot original hot sauce

4 tbsp maple syrup (As always, I'm on a "minimize the sugar" kick, so I opt for Lakanto's - use ISATALES15 for 15% off)


1. Preheat the oven to 400 degrees F & lightly grease a baking sheet with oil.

2. Rinse the cauliflower and pat dry. Slice or break the cauliflower into bite sized pieces. Set aside.

3. Mix together the coconut flour, garlic powder and season salt in a large bowl.

4. In a separate bowl, whisk together the 2 eggs.

5. Dip each piece of cauliflower into the whisked egg mixture, and then follow by lightly tossing in the coconut flour mixture. Make sure each piece is covered, but not too thick otherwise they will turn out mushy.

6. Place the covered cauliflower on the baking sheet & lightly drizzle each piece with oil. Bake on the middle rack for 20 minutes, remove and flip the cauliflower, then bake for another 10 minutes.

7. Prepare the buffalo sauce while the cauliflower bakes. Mix together Frank's RedHot with the maple syrup in a measuring cup.

8. When the cauliflower is ready, remove from the oven & douse each piece with the buffalo sauce mixture. Then place back in the oven for 5 minutes.

9. Remove from the oven & serve when browned!


Voila! Hope you guys enjoy. As always, feel free to share any tips/tricks/questions with me over direct message or in the comments below.


x

Isa


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