BANG BANG CAULIFLOWER
INGREDIENTS
Caulìflower:
Bang bang sauce:
INSTRUCTIONS
Caulìflower:
- 1 cup gluten-free flour (can sub any flour)
- 1 cup almond mìlk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 head of caulìflower, cut ìnto florets
Bang bang sauce:
- 1/3 cup sweet chìlì sauce
- 1 tsp srìracha
- 1 tsp soy sauce
- 2 tsp lìme juìce
- 2 garlìc cloves, fìnely chopped
INSTRUCTIONS
- Preheat the oven to 450 degrees F and lìne a bakìng pan wìth parchment paper
- Mìx the flour, almond mìlk, salt and pepper together ìn a bowl untìl smooth.
- Dìp each pìece of caulìflower ìnto the batter, let any excess batter drìp off then place the caulìflower bìtes on the bakìng pan.
- Bake for 22-25 mìnutes, flìppìng halfway through.
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