If you've never had Buffalo Cauliflower - you're missing out! Typically, this vegetarian dish is high in carbs - BUT we can do better. However, with this recipe, it is no longer vegetarian. You might ask - 'Why not just use chicken then?' Answer: because this is just as delicious and you get to increase your veggie intake! I implore you to try this recipe - you won't be disappointed!

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INGREDIENTS:
- 1 large cauliflower head
- 5 oz of pork rinds or Pork Panko
- 1/3 cup of almond flour
- 3 large eggs
- 1 cup hot sauce (I use Frank's Original Red Hot)
- 4-6 tbsp of unsalted butter
- 1 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- scallions (optional)
- blue cheese/ranch (optional and depends what side of the blue cheese vs ranch debate)



DIRECTIONS
1. Cut the head into bite size pieces. I usually only use the florets.
2. Rinse the cauliflower well under running water, then set to dry.
3. Place the pork rinds into a food processor and pulverize until the rinds resemble a panko like crumb. Work in batches if needed. You can also use a product like Pork Panko if you don't have a food processor or don't want to spend time making your own crumbs.
4. Pour the panko crumbs into a baking dish or a large bowl.
5. Add the almond flour, the garlic powder, and the black pepper to the panko crumbs. Mix well with a fork.
6. Crack three large into a separate bowl and scramble.
7. Line a baking sheet with aluminum foil.
8. Preheat the oven to 400°F / 205°C.
9. Placing the ingredients from left to right or right to left: cauliflower, eggs, crumbs, baking sheet. Take a piece of cauliflower and dunk it in the eggs until it is completely covered. Then, place that piece into the panko crumbs and roll it around until it is completely covered. Then, place the cauliflower piece onto the baking sheet. Use two sets of tongs - one to place the cauliflower in the eggs and remove it, the other to roll the cauliflower around in the crumbs and place it onto the baking sheet.
10. Place the baking sheet with all the cauliflower into the oven for 18 minutes.
11. 10 minutes into the 18 minute timer, add the cup of hot sauce and butter to a small saucepan. Heat over medium heat and continually stir until the butter has melted and the liquid is silky smooth. Remove from the heat.
12. Remove the cauliflower from the oven. Dip each piece until it is covered in the buffalo sauce and place back onto the baking sheet.
13. Once all the cauliflower are covered in the sauce, place back into the oven for at least another 30 minutes. 40 minutes should make them nice and crispy.
14. After reaching their desired crispiness, remove the cauliflower from the oven. Garnish with green onions and serve alongside your choice of sauce!
15. Enjoy!


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