Description
A lightened up twist on a restaurant favorite. Made gluten-free with almond meal for a great side dish or vegetarian entree.
Ingredients
Scale
12 ounces cauliflower florets
1/3 cup liquid egg whites (or 2 large)
2/3 cup almond meal
1/2 cup buffalo sauce
1 tbsp mayo
1 tbsp honey
2 tsp rice vinegar
2 tsp sriracha or hot sauce
salt + pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Pour egg whites into one bowl and almond meal into another. Fully coat cauliflower florets in egg whites and then cover in almond meal. Then, place florets on a prepared baking sheet and bake in oven for 20 minutes. (Optional: Sprinkle with salt + pepper.)
- Meanwhile, prepare the sauce. Combine buffalo sauce, mayo, honey, rice vinegar, salt, and pepper in a large mixing bowl.
- When 20 minutes is up, remove cauliflower florets from oven and allow them 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 immediately!
Nutrition
- Serving Size: 1
- Calories: 382
- Fat: 26
- Carbohydrates: 24
- Protein: 17
Keywords: side, entree, vegetarian, gluten-free, cauliflower