Paleo promises of this magical veggie being a fabulous rice substitution or the base of a gluten-free pizza crust have produced some truly terrible dinners....
The Suzz, however, introduced me to Buffalo Cauliflower. This ridiculously firey treat was the kick-start to my change of heart.... Unfortunately, out of the kindness of Suzzane's heart, we tried to make a paleo version of this (almond flour and water blegh) and it turned out to be kind of hot mess (badum psh hah). Cover anything in enough hot sauce and its still pretty tasty....
So I took it upon myself to give cauliflower a second chance.... Inspired by a gluten-free baked onion ring recipe, the original buffalo cauliflower and random ingredients in my cupboard, I managed to make something truly awesome. Cheesy, spicy, cripsy, and delicious... cauliflower...Because this really was a make-up as I go kind of recipe, all proportions are estimates.
Ingredients:
- 1 small head cauliflower, cut into small florets
- 1 egg
- 1/2 cup unsweetened plain almond milk
- 1/4 cup almond flour
- 1/2 cup sesame seeds
- 1/4 nutritional yeast
- 1/2 tsp garlic powder
- salt and pepper
- hot sauce (franks, tapatio, etc)
Preheat oven to 425F.
Lightly oil a large baking sheet.
In a small bowl, whisk together egg and almond milk until throuroughly combined. In another small bowl combine all dry ingredients and mix well.
Dip individual florets in the egg wash and then into the spice mixture, being sure to thoroughly cover the cauliflower. Place on oiled baking sheet.
Bake for twenty minutes, until sesame seeds start to brown. Remove from oven and pour hot sauce, to your liking, over each floret. Return to oven for 5-7 more minutes. The outsides should be crunchy and delicious.
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