Buffalo Cauliflower

Ingredients

• Cauliflower

  Raw

  1 head large or 840g

• Unsweetened Almond Milk

  Pure

  12 oz or 340g

• Wheat flour

  Whole-grain

  ¾ cup or 90g

• Water

  Plain, clean water

  ¼ cup or 59g

• Vinegar

  Apple Cider - Wegmans

  3 oz or 85g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  1 tbsp or 15g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

Directions

1. Preheat the oven to 225C/450F. Wash and break up the cauliflower into bite size pieces. Combine all batter ingredients in a bowl, being sure to whisk everything together thoroughly. Dip the pieces into the batter, then spread evenly across a baking tray lined with parchment paper. Cook for 30 minutes. Remove from the oven, then combine the sauce ingredients in a bowl and dip each piece into the sauce. Place the coated pieces back on the baking tray, then cook for an additional 15-20minutes, then store in an airtight container in the fridge.