Paleo Buffalo Cauliflower Wings

Ingredients

• 1 head Large head of cauliflower, cut into florets
• 0.75 cup Almond flour
• 0.25 cup Arrowroot starch
• 1 teaspoon Garlic powder
• 0.5 cup Unsweetened almond milk
• 0.66 cup Frank's RedHot Original sauce
• 2 tablespoons Ghee, melted
• 0.25 teaspoon Cayenne pepper(optional)
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the almond flour, arrowroot starch, garlic powder, salt, pepper, and almond milk until a smooth batter forms.

3. 3

   Toss the cauliflower florets into the batter, ensuring each piece is thoroughly and evenly coated.

4. 4

   Place the coated florets on the baking sheet in a single layer, making sure they do not touch to ensure maximum crispiness.

5. 5

   Bake for 20 minutes, flipping the florets halfway through the cooking time.

6. 6

   While the cauliflower bakes, whisk together the hot sauce, melted ghee, and optional cayenne pepper in a small bowl.

7. 7

   Remove the cauliflower from the oven, brush or toss them gently with the buffalo sauce mixture, and return to the oven for another 10-15 minutes.

8. 8

   Switch the oven to broil for the last 2 minutes if you prefer a slightly charred, extra crispy finish.