Crispy Baked Cauliflower

Recipe developed by Clarissa Paimanta, RD and tested by Lydia Safadi, MA, RD, LDN.

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Course: Appetizer, Side Dish, Snack, Vegetables

Cuisine: American

Keyword: High Calorie, Low Phosphorus, Low Protein, Plant-Based

Diet Type: CKD, VLPD

Servings: servings

Calories: 310kcal

Author: Clarissa Paimanta, RD

Preheat the oven to 450℉. Line a baking sheet with parchment paper.
In a large zip lock bag, mix together the flour, water, garlic powder, paprika, salt and pepper into a thin batter. Add more water if batter is too thick, add more water. You are looking for a consistency like thin pancake batter.
Spread half of the breadcrumbs onto a plate or a baking sheet.
Cut cauliflower into florets and transfer into the zip lock bag. Seal ziplock bag and gently shake to lightly coat the cauliflower in batter.
Use a spider strainer or tongs to fish out cauliflower, shake off the excess batter, then transfer them into the remaining breadcrumbs to coat. Once well coated, place onto the lined baking sheet. Work in batches as needed and add more breadcrumbs if they become wet and clumpy.
Arrange the cauliflower in one layer on the baking sheet and make sure to leave space between each floret so they can get crispy. Use two baking sheets if needed.
Drizzle avocado oil over the cauliflower then bake for 20-25 minutes, flipping halfway, until all sides are crispy and golden brown.
Meanwhile, make buffalo sauce by mixing together hot sauce, coconut oil, maple syrup, and garlic powder.
Once cauliflower wings are nice and crispy, remove from the oven and brush or drizzle on the buffalo sauce. Bake for another 5-10 minutes, until the crust is at your desired crispness, and serve with carrot and celery sticks along with our Yogurt Ranch Dip.

*Dave’s Gourmet Creamy Garlic Red Pepper works well as a low sodium hot sauce option here, but note that nutrition facts may change over time.

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