Sir Kensington’s Buffalo Cauliflower Bites

Servings: 4

Prep time: 10 mins

Cook time: 35 mins

For Cauliflower ‘Wings’
1 egg
2/3 cup almond milk (can sub for water)
2/3 cup blanched almond flour
1 Tbsp. arrowroot powder
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 large head cauliflower (6 cups chopped into medium sized florets)

For Sauce
1/4 cup Sir Kensington’s Buffalo Ranch
2 Tbsp. avocado oil
1/3 cup hot sauce

Preheat the oven to 450°F.

In a medium bowl, whisk together the egg and almond milk. Add the almond flour, arrowroot powder, salt, garlic powder, onion powder and paprika. Whisk until no clumps remain.

Add chopped cauliflower to a large mixing bowl and pour the batter on top. Toss until every piece is well coated. Alternatively, add the batter and the cauliflower to a large plastic bag and shake until well coated.

Add to a baking sheet lined with parchment paper. If there is any leftover batter in the bowl, brush it on top of any pieces that need it. Bake for 25 minutes.

Meanwhile, whisk together the buffalo ranch, oil and hot sauce.

Add back to the oven for 10-15 more minutes. If you want the tops to get really crispy, you can broil the cauliflower on high for a few minutes, but watch it very carefully because it can burn quickly!

Once done, brush the remaining hot sauce mixture on all sides of the cauliflower. Sprinkle with chopped chives and serve with Sir Kensington’s Classic Ranch to dip.