I’ve been spending a lot of time on Pinterest lately and coming across some amazing recipes; however, I had to start a board called “Things I want to make paleo” as these dishes look amazing and are tagged as paleo and then I find out they are not! GASP! How could they. Everything on the internet is true, right? Anyway, so I made these paleo. Inspiration from The Curvy Carrot. This could also be easily made into a dip. I would chop the cauliflower into smaller pieces. This time I baked it and left the cauliflower in larger pieces, served with carrots and celery (and a little side of blue cheese dressing for the non-paleo lovers).
- 2 heads cauliflower
- 1 can full fat coconut milk
- 1 1/2 cups almond flour
- 3 tbsp garlic herb seasoning
- 1 large container buffalo wing sauce (check ingredients)
- 2 tbsp clarified butter (can omit if strict paleo)
Preheat the oven to 450 degrees. Trim cauliflower into bite sized pieces (for bite sized appetizers) or smaller (for a dip). Mix coconut milk, almond flour, and garlic herb seasoning. Toss in cauliflower until coated. Bake in baking dish for 15 minutes or until starting to brown. Mix butter and buffalo sauce together while cauliflower is cooking. Once cauliflower is done baking, pour buffalo sauce over cauliflower until all is coated evening. Bake additional 5-10 minutes and serve warm.