Move over B-Dubs… Danielle of @cacaoforcoconuts_ is showing us how some of our favorite guilty pleasures can be turned nutritious and taste even better than before. Reasons you’ll adore these Baked Buffalo Cauliflower Crunchers:

• Tahini based sauce
• Not breaded
• Oil free & Nut free
• Crunch factor on point

The ingredients here are pretty simple, with not too much prep. You can even buy a bag of pre-chopped florets if you’re in a hurry (but of course, less waste buying a whole floret!!).

This is such a savory delight that’s almost too easy to make. Mix the sauce ingredients, then add Lil Bucks for the “breaded” vibe that adds a crunch. You can crush some of the seeds a bit but not all the way because you’ll want that crunch! Then you’ll cover the florets and bake, and then serve with your favorite dipping sauce or enjoy on their own! YUM!

Danielle's Baked Buffalo Cauliflower

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Servings

2

Prep Time

10 minutes

Cook Time

25 minutes

Our Queen Foodie Goddess Danielle is back at it again with another amazing recipe! Who doesn't love buffalo sauce?! But here to give Buffalo Wild Wings a run for their money, Danielle has created Buffalo Wings 2.0 with her Baked Buffalo Cauliflower! Her tahini based sauce, combined with the crunch from Lil Bucks, is sure to make you SWOON! On top of that it's oil and nut free! THANK YOU DANIELLE!

Ingredients

• 2 cups cauliflower florets
• 2 Tbsp tahini
• 1/2 Tbsp coconut aminos
• 1/2 Tbsp date syrup or maple syrup
• 1/2 tsp acv
• dash of paprika
• dash of garlic powder
• 1 Tbsp hot sauce (I.e. Franks Red Hot)
• 2 Tbsp lemon juice (~half a lemon)
• 1/4 cup original Lil Bucks + more for topping

Directions

1. 1. Chop cauliflower into florets. Or buy a bag of florets (I do!)

   2. Preheat oven to 350°F

   3. Blend all the sauce ingredients besides the buckies together.

   4. Once you achieve a liquid consistency, add in the buckies. Blend slightly to break down buckwheat but still keep a crunch. Sauce will become thick and that’s ok!

   5. Line a baking sheet with parchment paper (I sprayed lightly with avocado oil).

   6. Bake for 25 minutes, flipping halfway through.

   7. Cool and serve with fresh parsley, green onions and your favorite dip.