Make 6-8 cups of cauliflower
Ingredients
1 large head of cauliflower, cut into florets
1 cup gluten-free all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
2 large eggs
1 cup buffalo sauce (I use noble made brand)
2 tbsp melted butter
Dairy Free Ranch:
1/2 cup mayonnaise
1/2 lemon, juiced
1/2 tsp dried dill
1/2 tsp dried parsley
1/2 tsp dried chives
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1-2 tablespoons coconut milk, for thinning consistency
Directions
Preheat your oven to 450°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free flour, garlic powder, paprika, and salt. Stir to combine.
Crack the eggs in another bowl and whisk together.
Add cauliflower into the eggs, allowing any excess to drip off. Then, coat the floret in the flour mixture. Place the coated floret onto the prepared baking sheet and repeat this process with the remaining florets.
Bake the cauliflower in the preheated oven for 20 minutes, flipping the florets halfway through baking for even browning.
In a small bowl, combine the buffalo sauce and melted butter. Mix well.
To make the ranch, combine all the ingredients in a bowl and whisk together.
Once the cauliflower has baked for 20 minutes, remove from the oven. Add the sauce to the cauliflower and mix to coat all sides.
Return the cauliflower to the oven and bake for an additional 15 minutes.
Serve with ranch dressing and enjoy!
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