🥦 Ingredients:
- 1 medium head cauliflower, cut into bite-sized florets
- 2 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
For the buffalo sauce:
- ¼ cup hot sauce (like Frank’s RedHot)
- 3 tbsp unsalted butter, melted (or vegan butter)
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
👩🍳 Instructions:
- Preheat oven:
Set oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. - Prepare cauliflower:
Toss cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. - Roast cauliflower:
Spread florets in a single layer on the baking sheet. Roast for 20 minutes, flipping halfway through, until edges are golden and crispy. - Make buffalo sauce:
In a bowl, whisk together hot sauce, melted butter, apple cider vinegar, and garlic powder. - Toss cauliflower in sauce:
Remove cauliflower from oven, toss immediately with buffalo sauce until well coated. - Final bake:
Return coated cauliflower to the baking sheet and roast for an additional 10 minutes for a sticky, crispy finish. - Serve:
Serve hot with keto ranch or blue cheese dressing and celery sticks.
💡 Tips:
- For air fryer: Cook at 400°F for about 15 minutes, shaking halfway.
- Swap cauliflower for broccoli for a different flavor.
- Adjust the heat level by adding more or less hot sauce.
