I know this recipe has been floating around like crazy for like a year now, but for some reason I have never got around to trying it. I used a couple "healthier" ingredients, but feel free to use what you have on hand! The dip also goes really well and uses Greek yogurt so can also save you a few calories, but feel free to use blue cheese or ranch too. I did these as a part of "Meatless Monday" and they were a hit. My only complaint was that they took a lot longer to crisp up than my original recipe called for, so just give yourself some extra time!
-1 medium head of cauliflower cut in to bite sized pieces
-3/4 cup coconut flour (you can't taste the coconut in the recipe but any kind of flour can be used)
-3/4 cup water
-2 tsp garlic salt or powder (fresh minced garlic would work as well)
-1 tbsp melted grass fed butter (regular butter or ghee would work too, please don't use margarine!)
-3/4 cup hot sauce (I used regular Franks because thats my favorite but any kind can work)
-Preheat oven to 450F.
-In a medium bowl combine flour, water, garlic. Whisk together until smooth.
-Toss cauliflower in flour mixture and coat each piece completely, then place battered cauliflower on lightly greased, non stick baking sheet.
-Bake 15 minutes, turning halfway through.
-In the meantime, combine melted butter with hot sauce in a large bowl.
-When Cauliflower is done, remove from baking sheet and gently toss in the hot sauce mixture and coat completely.
-Place cauliflower back on baking sheet and cook 25 minutes or until crispy (mine took almost double that for some reason, just keep an eye on it and flip it every 15 minutes or so).
-Allow to cool for 25 minutes before serving.
For the Dip, I combined 1/2 cup greek yogurt, 1 tbsp lemon juice, 1 tsp garlic salt, and about 2 tbsp fresh chives. Mix and let set for a few minutes.