This is honestly one of my personal favs, not just because it’s delicious, but it’s pretty easy and quick, and it’s veggies. Anytime veggies can be made more appealing –not that they’re not already, but… it is helpful.
In this post I’m going to:
- Include links to the videos (that’s right, plural) I made in regards to this recipe
- Give you the information on how to make it
- Link back to my original pin for it (originally-originally from a magazine, I think), which is a nice little one-sheet, if you’re into that kind of thing
What you will need:
- 12 oz cauliflower florets
- 1/3 c liquid egg whites (2 large)
- 2/3 c almond meal (You can absolutely make this yourself by grinding almonds in a blend. Warning- it is super loud though.)
- 1/2 c buffalo sauce (I recommend Frank’s, fantastic flavor, non-scary ingredients)
- 1 tbsp Mayo
- 1 tbsp Honey
- 2 tsp Rice Vinegar
- 2 tsp Hot Sauce (optional, but encouraged)
- salt + pepper (to taste)
- Preheat oven to 400 degrees F
- Fully coat florets in egg whites.
- Original recipe recommends putting egg whites in one bowl, and almond meal in another, and then dipping from one to the other. The problem I’ve found with this is that about half way through the process the almond meal is so… moistened, that it doesn’t really stick anymore. I think it’s better to coat the florets in the egg whites and then sprinkle the almond meal all over them. Up to you though! (OR let me know if you have a better idea!)
- Then, place florets on a prepared baking sheet and bake in oven for 20 minutes
- I put tin foil in mine to minimize mess.
- Meanwhile, prepare the sauce. Combine buffalo sauce, mayo, honey, rice vinegar, salt, and pepper in a large mixing bowl.
- After florets have baked for 20 minutes, remove and allow to cool slightly- turn oven up to 450 degrees F
- Add florets to the sauce in the mixing bowl and coat completely
- Return sauce-covered florets to baking sheet and bake in oven for another 5-7 minutes until crispy and lightly browned
- Remove from oven and serve
- …but probably wait a bit for them to cool so you don’t seriously burn your mouth
If you’d like to see my misadventures with this recipe ↓ you can do so here:
If you want the quick and dirty video version ↓ you can find that here.
And last but not least, the original pin lives here.
I hope you enjoy- let me know how yours goes, and if you stumble upon any improvements.