Ingredients

The following ingredients have 6 Servings
  • 1 small head of cauliflower (cut into florets)
  • 1/2 cup chickpea flour
  • 1/2 cup water
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup Buffalo-style hot sauce
  • 1 tbsp coconut oil (melted)

Instruction

  • Preheat oven to 450° Line a baking sheet with foil and spray with cooking spray
  • In a large bowl, whisk together the chickpea flour, paprika, garlic powder, onion powder, salt and pepper.
  • Add the water to the flour mixture and whisk until you have a smooth batter
  • Add the cauliflower florets to the batter and stir gently until all of the pieces are coated
  • Shake off excess batter before placing each coated cauliflower floret onto the prepared baking sheet, leaving space between them.
  • Bake for 30 minutes, turning halfway through, or until batter is crisp on both sides
  • Combine hot sauce and coconut oil in a large bowl. Add cauliflower to the bowl and toss gently to coat with sauce.
  • Return the sauce coated cauliflower to the baking sheet and bake for about 15 minutes, or until they're just starting to brown.
  • Serve right away, with ranch, or your favourite dipping sauce, and raw veggies.