Paleo Buffalo Cauliflower Bites and Ranch Dip
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Servings: 5
Calories: 149kcal
- 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
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.
Watch the recipe demo here!
Calories: 149kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Cholesterol: 1mg | Sodium: 786mg | Potassium: 405mg | Fiber: 3g | Sugar: 4g