Coconut Cravings

Baked Buffalo Cauliflower

Ingredients

Measurement

Scale

1 cauliflower head
1/4 cup coconut milk, any plant-based milk works great
1/2 cup Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
1/2 cup gluten-free crackers, crushed
1 1/2 teaspoons yeast
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3 Tablespoons oil, divided, olive or avocado oil work great
1/2 cup Primal Kitchen Buffalo Sauce
3 cups cooked rice
3 green onions

Instructions

  • CHOP. Chop the cauliflower florets. You want them to be small enough to eat comfortably but not too small or it will take longer to dredge the florets.

  • CRUSH CRACKERS. Finely crush the gluten-free crackers. It's important to finely crush the crackers, or they won't stick as well to the cauliflower florets. I like to use a food processor for this step, but a blender will work too, or you can also put the crackers in a plastic ziploc bag and crush them with the hard handle of an ice cream scoop or similar mallet. I sometimes omit the crackers all together when I'm in a hurry. Without the crackers there is less coating, but no difference in flavor.

  • PREHEAT. Preheat your oven to 400 degrees Fahrenheit.

  • ADD MILK. Put the cauliflower florets in a large bowl and pour the milk over them, making sure to wet each piece. Stir as needed to wet all florets.

  • PREP FLOUR MIX. In a separate medium-sized bowl, combine Bob's Red Mill Gluten-Free 1 to 1 Baking Flour, yeast, crushed crackers, sea salt, and pepper.

  • DREDGE CAULIFLOWER. Dredge each cauliflower floret in the flour mixture, turning it over to fully coat, and place it on a lined baking sheet. Try not to crowd the baking sheet. Allowing space between the florets helps them to crust over more completely.

  • DRIZZLE OIL. Pour the oil into a small dish. Using a pastry brush, lightly drizzle oil over the florets. Only use half of the oil, as you will need the remaining oil to drizzle the florets a second time.

  • BAKE. Place the baking sheet in the oven and bake the florets for 10 minutes at 400 degrees Fahrenheit.

  • TURN AND DRIZZLE. Remove the baking sheet from the oven and use a spatula or tongs to turn the cauliflower florets. Use your pastry brush to drizzle the remaining oil over the florets.

  • BAKE. Return the baking sheet to the oven and bake the florets for another 10 minutes.

  • COAT IN SAUCE. Remove the baking sheet from the oven. Drizzle buffalo sauce on the cauliflower florets until well coated, turning if necessary. Sprinkle with sea salt and pepper as desired.

  • BAKE. Return the baking sheet to the oven and bake the florets till the buffalo sauce is just beginning to look crispy, about 7-10 minutes.

  • ADD TOPPINGS. Top with green onions. Sesame seeds are another great topping.

  • SERVE OVER RICE. Serve your buffalo cauliflower over rice and enjoy. This meal stays good in the fridge for several days and is great reheated.