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Buffalo Cauliflower

Servings 6


  • 1/2 head cauliflower, broken into florets
  • 2 tablespoons melted coconut oil
  • 2 tablespoons cayenne hot sauce plus more
  • 1 Egg
  • 1 tablespoon apple cider vinegar
  • pinch Garlic powder
  • pinch chili flakes
  • pinch celery salt
  • 1/4 cup Warrior Bread Mix
  • salt and pepper


  • Preheat oven to 500 F.
  • Break up the cauliflower with your hands and a knife to make bite sized pieces and put them in a large bowl.
  • In another bowl, mix together the coconut oil, hot sauce, egg, vinegar, garlic powder, chili flake, and celery salt. Stir in the bread mix and combine. It should be a wet paste texture.
  • Stir the paste mixture into the cauliflower and toss to coat. Season with salt and pepper. Once somewhat evenly coated, add then to a lightly greased sheet tray.
  • Bake at 500 for about 20 minutes, flipping once, until browned and crisp.
  • Remove from oven and toss with some additional hot sauce to taste, right on the same hot baking sheet.
  • Pour out onto a platter and serve with celery, carrot, and a vegan/gluten free ranch.

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