(Whole30, Paleo, Keto)
Prep Time: 20 minutes
Cook time: 40 minutes
Yield: 4 servings
8 cups Large Cauliflower Florets
1/4 cup Avocado or Olive Oil
1/4 cup Water
1/2 tsp Salt
1/2 tsp Pepper
1. In a large bowl, combine the cauliflower, oil and water and mix with your hands to evenly and fully coat all cauliflower florets. Season with salt and pepper and mix well.
2. Spread the florets onto a large parchment paper lined baking sheet, making sure not to overcrowd the pan. You may need two baking sheets.
3. Bake the cauliflower at 400°F for 25 minutes until tender and lightly browned. You may want to stir once during this time to ensure even cooking.
4. While the cauliflower is baking, combine the Noble Made Buffalo Sauce, cashew butter, coconut aminos, oil and garlic in a blender and blend until smooth.
5. Remove the cauliflower from the oven and allow to cool slightly (up to 10 mins). Rinse and dry the large bowl from earlier. Put the baked cauliflower back in the bowl and gently toss it with about three-quarters of the sauce, making sure to thoroughly coat each floret. Reserve the remaining sauce.
6. Using tongs or a slotted spoon transfer the buffalo cauliflower florets back onto the baking sheet, again ensuring not to overcrowd. Return to the oven and bake for 5 more minutes.
7. Set the oven to broil and broil for 7-10 minutes. Flip the florets halfway through this bake. Broil until the cauliflower is crisp to your liking, but be sure to keep a close eye on it as they can burn quickly under the broiler.
8. Remove from the oven and serve immediately with the reserved buffalo sauce and Noble Made Ranch Dressing.
- When returning cauliflower to the oven with the buffalo sauce, place them on top of a cooling rack on a baking sheet to achieve a crispier bite.
- Using tongs or a slotted spoon allows for excess buffalo sauce to drop off, which improves texture.
- The broiling time may be increased to get the cauliflower crispier, but pay really close attention and stir frequently as they can go from crisp to burned very quickly.
Recipe developed and photographed by Emilee Mason of Cate+Co.