Buffalo Cauliflower Recipe (Paleo and Keto Friendly!)

Ingredients

• butter4 tablespoons
• hot sauce (choose a low-sodium hot sauce like Tabasco; Frank's is too high in sodium)½ cup
• apple cider vinegar1 tablespoon
• coconut aminos1 tablespoon
• garlic powder1 teaspoon
• cauliflower head, medium-size1

Method

1. Preheat oven to 450 degrees F and prepare a 9 x 13 baking sheet with parchment paper.
2. Place butter, hot sauce, apple cider vinegar, coconut aminos and garlic powder into a small saucepan over medium heat.
3. Once the butter is melted, then whisk up the mixture to fully combine.
4. Take a medium head of cauliflower and remove the stem. Chop these florets into smaller, bite-size pieces and put into a large mixing bowl.
5. Pour two-thirds of the sauce over the cauliflower and mix with a wooden spoon or hands. (The rest of the sauce will be used for dipping later.)
6. Pour the cauliflower out on your parchment paper-lined pan and spread the pieces evenly.
7. Bake for 40 minutes and remove from oven.

Swaps & notes

Serve with the remainder of the Buffalo dipping sauce, along with an optional vegan blue cheese dip