Paleo Buffalo Cauliflower Wings
Crispy cauliflower florets tossed in a spicy buffalo sauce made with ghee and cayenne.
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Ingredients
- 1 head Large head of cauliflower, cut into florets
- 3/4 cup Almond flour
- 1/4 cup Arrowroot starch
- 1 teaspoon Garlic powder
- 1/2 cup Unsweetened almond milk
- 2/3 cup Frank's RedHot Original sauce
- 2 tablespoons Ghee, melted
- 1/4 teaspoon Cayenne pepper(optional)
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 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
Toss the cauliflower florets into the batter, ensuring each piece is thoroughly and evenly coated.
- 4
Place the coated florets on the baking sheet in a single layer, making sure they do not touch to ensure maximum crispiness.
- 5
Bake for 20 minutes, flipping the florets halfway through the cooking time.
- 6
While the cauliflower bakes, whisk together the hot sauce, melted ghee, and optional cayenne pepper in a small bowl.
- 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
Switch the oven to broil for the last 2 minutes if you prefer a slightly charred, extra crispy finish.
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