Name: Paleo Buffalo Cauliflower Bites and Ranch Dip
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 head cauliflower (chopped into bite size florets); 1/2 cup arrowroot flour; 1/2 cup water; 1 tsp garlic powder; 1/2 tsp salt; 2/3 cup Frank's Red Hot sauce; 2 tbsp ghee (melted); 1/2 cup plain non-fat Greek yogurt ((use mayo for paleo)); 1/3 cup coconut milk; 1 tbsp lemon juice; 2 tbsp parsley (chopped); 1 clove garlic (minced); 1 tsp dill (chopped); 1/4 tsp onion powder; 1/4 tsp salt

What’s on your menu for Super Bowl Sunday? Whip up some of these yummy, spicy Buffalo Cauliflower Bites and help your friends eat their veggies for the day! They’re a great bite on their own but throw in some cool, creamy ranch dip and you’ve got a (wait for it)…TOUCHDOWN! That’s a real knee slapper, I tell ya 😉 But for real though, this whole thing is paleo friendly and vegetarian in case you have any of those types on your guest list for the big day.

I used non-fat, plain Greek yogurt and coconut milk in the ranch dip, but for the full paleo effect, use paleo mayo instead of yogurt. I actually planned to do that and then discovered that my jar of mayo in the refrigerator was all but empty :/ Looks like it’s time to order more!

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Paleo Buffalo Cauliflower Bites and Ranch Dip

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 5

Calories per serving 149 kcal

Ingredients

1 head cauliflower chopped into bite size florets
1/2 cup arrowroot flour
1/2 cup water
1 tsp garlic powder
1/2 tsp salt
2/3 cup Frank's Red Hot sauce
2 tbsp ghee melted

Ranch Dip

1/2 cup plain non-fat Greek yogurt (use mayo for paleo)
1/3 cup coconut milk
1 tbsp lemon juice
2 tbsp parsley chopped
1 clove garlic minced
1 tsp dill chopped
1/4 tsp onion powder
1/4 tsp salt

Instructions

Whisk all ranch dip ingredients in a small bowl. Set aside in refrigerator.
Pre-heat oven to 450 degrees. Line a baking sheet with foil. Generously rub a cooling rack with olive oil and set on top of lined baking sheet.
Whisk arrowroot into water, then add garlic powder and salt. Pour over cauliflower florets and toss until cauliflower is coated.
Arrange cauliflower in single layer on cooling rack. Bake for 12-15 minutes or until edges of cauliflower begin to brown.
Whisk melted ghee into hot sauce and toss cauliflower in mixture. Return cauliflower to cooling rack and continue to bake for another 12-15 minutes.
Serve cauliflower with ranch dip and fresh veggies like carrots and celery.