Baked Buffalo Cauliflower
Ingredients
The cauliflower and coating
-
1
large
cauliflower (about 2½ pounds), cut into uniform-sized florets
-
2
large
egg whites
-
½
cup
arrowroot powder or tapioca starch
-
1
teaspoon
garlic powder
-
¾
teaspoon
Diamond Crystal kosher salt
The sauce
-
¼
cup
avocado oil, ghee or refined coconut oil
-
½
cup
cayenne pepper sauce
-
1½
tablespoons
apple juice
-
1
tablespoon
freshly squeezed lemon juice
Instructions
- Preheat the oven to 400°F on convection mode or 425°F if not using convection.
- Whisk the egg whites in a large bowl until frothy.
- Add arrowroot powder, garlic powder, and salt to the egg whites and whisk until smooth.
- Toss the cauliflower florets in the batter until well coated.
- Shake off excess batter and place the florets on a greased wire rack on a baking sheet.
- Bake for 20 minutes, then flip the florets and rotate the tray, baking for another 15 to 20 minutes until golden brown.
- For air frying, spray the basket with cooking spray, add half the cauliflower, spray with oil, and cook at 400°F for 18 to 20 minutes, tossing every 8 minutes.
- In a saucepan, heat avocado oil, ghee, or coconut oil over low heat, then whisk in hot sauce, apple juice, and lemon juice.
- Once the florets are done, toss them with the sauce and serve.
Nutrition Facts (estimated)
Servings
4
Calories
240
Total fat
12g
Total carbohydrates
30g
Total protein
7g
Sodium
0mg
Cholesterol
0mg
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