Cauliflower Buffalo Wrap
Remember that tasty cauliflower wings recipe I posted last week for the big game? Well if you didn’t make it for SuperBowl don’t worry, they taste next level in a taco 🌮 shell or these radicchio leaves topped with some @tessemaes ranch 🤤 , fermented carrots 🥕 @ferm.farm black beans and of course cilantro 🌿
You may have tried other buffalo cauliflower recipes but this one is next level thanks to the use of an egg 🥚 to make the coating extra sticky and thick. 💯
CAULIFLOWER BUFFALO WRAP
1 head of organic cauliflower
3/4 c Bob’s Gluten Free All Purpose Flour (I prefer this one because the bean flours give extra protein and fiber)
1 large egg, organic
1/2 c milk (I used my homemade cashew, coconut, hemp milk)
1-2 tsp of garlic powder
1/2 tsp turmeric
lots of sea salt and cracked black pepper
1 T coconut aminos
buffalo sauce for tossing the baked cauliflower in, I prefer Tabasco brand
ranch dressing for dipping, I prefer Tessemaes
Preheat oven to 450 degrees.
Wash and pull apart cauliflower so they remain in large clusters.
In a bowl whisk together the gluten free flour, egg, milk, and seasonings including the coconut aminos.
Place cauliflower in the mixture and gently stir until all florets are well coated.
Place on a parchment lined cookie sheet, leaving plenty of space in between each. I used two large cookie sheets to ensure ample space for the warm air to flow around and crisp the cauliflower.
Bake for 20-25 minutes.
Remove from oven and toss in buffalo sauce. Serve up with some carrot and celery sticks and of course ranch for dipping.