Ingredients

• 1 large head cauliflower, cut into bite-sized florets
• 2 tbsp olive oil
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
• 2 tbsp butter, melted

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cauliflower florets with the olive oil, almond flour, garlic powder, and paprika until evenly coated.
3. Spread the coated florets in a single layer on the prepared baking sheet.
4. Roast for 20-25 minutes, or until the cauliflower is tender and beginning to brown at the edges.
5. In a small bowl, whisk together the buffalo sauce and melted butter.
6. Remove the cauliflower from the oven, brush or toss with the buffalo sauce mixture, and return to the oven for an additional 5-10 minutes until crispy and bubbling.
7. Serve warm with your favorite low-carb ranch or blue cheese dressing.