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Crispy buffalo cauliflower bites plated with ranch dip and celery sticks

Name: Buffalo Cauliflower Bites

Crispy almond‑flour battered cauliflower baked in cast iron and tossed in buttery buffalo sauce—a low‑carb crowd‑pleaser.
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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.