Crispy Baked Buffalo Cauliflower Wings with Avocado Cilantro Dip

• Meat

  • 3/4 cup Tessemae's mild buffalo sauce

• Produce

  • 2 small heads Cauliflower
  • 1/2 tsp Garlic powder

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Baking & Spices

  • 1/2 Almond flour
  • 1/2 tsp Paprika

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1/2 cup Water

Found on rachlmansfield.com

Ingredients

• ½ cup unsweetened almond milk
• ½ cup water
• ½ cup almond flour
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¾ cup Tessemaes Mild Buffalo Sauce (or hot if you prefer)
• 1 tablespoon butter (vegan butter if needed)
• 2 small heads of cauliflower cut into florets (or 1 large)

Directions

• Preheat oven to 425 degrees
• Line a baking tray with parchment paper and grease well
• Mix together milk, water, almond flour and spices in a large bowl
• Toss in cauliflower to evenly coat, alternatively you can dip each floret by hand
• Add to tray then bake in oven for 30-40 minutes
• While cauliflower is baking, whisk together buffalo sauce and butter in small sauce pan, bring to a low boil then set aside
• Remove cauliflower from oven once golden brown (about 30-40 minutes)
• Now you can either let the cauliflower cool then toss in buffalo sauce in a bowl OR you can pour the buffalo sauce on top of the cauliflower on tray
• Bake for additional 30 minutes on 425 then enjoy!
• I paired mine with an avocado cream sauce (see Huevos Rancheros Recipe) but also use ranch or blue cheese!