Name: Buffalo Cauliflower Bites
Crispy almond‑flour battered cauliflower baked in cast iron and tossed in buttery buffalo sauce—a low‑carb crowd‑pleaser.
Ingredients
- - 1 12‑oz bag frozen cauliflower florets, steamed 5 min
- - ½ cup almond flour
- - 1 Tbsp olive oil
- - 3–4 Tbsp water
- - ½ tsp garlic powder
- - ½ tsp salt
- - ½ tsp pepper
- - 2 Tbsp melted butter
- - ⅓ cup buffalo sauce
- - Butter or spray to grease skillet
- - Ranch or blue‑cheese dressing parsley for serving
Instructions
- Preheat oven to 400 °F. Grease 9‑inch cast‑iron skillet.
- Whisk almond flour, oil, garlic powder, salt, pepper. Add water to thick batter.
- Toss steamed cauliflower in batter.
- Arrange in skillet; bake 15 min.
- Mix butter & buffalo sauce; toss cauliflower; return to skillet.
- Bake 10 min more until crisp. Serve hot with dipping sauce.
Notes
- Broil 2 min for extra char.
- Use coconut flour (¼ cup) for nut‑free keto option.
- Store leftovers 3 days; reheat 400 °F 5 min.
- Use coconut flour (¼ cup) for nut‑free keto option.
- Store leftovers 3 days; reheat 400 °F 5 min.
