INGREDIENTS:
Buffalo Cauliflower:1 head of cauliflower, rough chopped into florets
Avocado oil
½ cup flour (sub almond flour)
½ cup breadcrumbs (sub grain-free crackers, crushed)
JF Spicy Salt, to taste
½ tsp garlic powder
3 Tbsp milk (sub almond milk)
1 (5oz) jar hot sauce
4 Tbsp unsalted butter, melted (sug ghee or vegan butter)
Salad:
2 cups romaine lettuce, finely chopped
½ avocado, diced
¼ cup red onion, finely chopped
¼ cup queso fresco, crumbled (sub plant-based cheese)
⅛ cup fresh chives, chopped
JF Simple Mustard Vinaigrette, to taste
JF Mayo-Free Ranch, to taste
JF Spicy Salt, to taste
Fresh cracked black pepper
PROCESS:
Buffalo Cauliflower
Preheat the oven to 425º. Spray the cauliflower florets with avocado oil. Mix well to ensure all the florets are evenly coated. Season with garlic powder in quarter tsp increments, ensuring the florets are evenly coated. Toss well. Sprinkle in the flour in quarter cup increments evenly over the cauliflower. Add the milk to the cauliflower. Season the breadcrumbs with JF Spicy Salt, then pour them over the cauliflower. Pour 3oz of the hot sauce into the cauliflower mixture and coat evenly. Place the florets on a baking sheet and bake for 25 minutes.
While these are cooking, combine the melted butter and the remaining 2oz of the hot sauce in a small bowl. Pull the baking sheet out of the oven and pour the butter and hot sauce mixture over the cauliflower. Place the baking sheet back into the oven and bake for 15 minutes.
Salad
In a large bowl, place the romaine lettuce. Top with avocado, red onion, queso fresco, fresh chives, and buffalo cauliflower. Dress with JF Simple Mustard Vinaigrette and JF Mayo-Free Ranch. Season with JF Spicy Salt and fresh cracked black pepper.