Hazelnut Buffalo Cauliflower
Clarified butter isn’t just for lobster - combine it with hot sauce and Buffalo your veggies!
Ingredients
1 1/3 cup hazelnut flour (or substitute almond flour)
1 tablespoon garlic salt
12 ounces frozen cauliflower florets, defrosted
1 egg, beaten
2 tablespoons hot sauce
2 tablespoons butter (substitute ghee for paleo/keto)
Instructions
Preheat oven to 400F. Line a baking sheet with parchment paper.
Combine hazelnut flour and garlic salt in a food storage bag.
In a bowl, coat cauliflower with beaten egg. Transfer cauliflower to the storage bag, seal bag, and shake to coat cauliflower with hazelnut coating.
Place the cauliflower on the baking sheet and roast for 20-30 minutes (the smaller your florets, the faster they will roast).
In a small sauce pan over medium low, combine hot sauce and butter until melted and combined. Alternatively, you can use a microwave under a watchful eye (it splatters!). When the cauliflower is roasted, transfer it to a bowl and gently stir in the sauce to combine.
Hazelnut Buffalo Cauliflower
Ingredients
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Combine hazelnut flour and garlic salt in a food storage bag.
- In a bowl, coat cauliflower with beaten egg. Transfer cauliflower to the storage bag, seal bag, and shake to coat cauliflower with hazelnut coating.
- Place the cauliflower on the baking sheet and roast for 20-30 minutes (the smaller your florets, the faster they will roast).
- In a small sauce pan over medium low, combine hot sauce and butter until melted and combined. Alternatively, you can use a microwave under a watchful eye (it splatters!). When the cauliflower is roasted, transfer it to a bowl and gently stir in the sauce to combine.
Check out some of my other creations:
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