Buffalo Cauliflower

- 1 cup Almond flour
- 3 tbsp Cornstarch
- 1 tsp Garlic powder
- 1 tsp Ground turmeric
- 1/2 tsp Black pepper
- 1/2 tsp Fine sea salt
- 1 large Egg
- 2 tbsp Unsweetened almond milk
- 1 medium head cut into 1- to 2-inch florets Cauliflower
- 2 tbsp Avocado oil
- 4 tbsp Unsalted grass-fed butter
- 1/4 cup Frank’s RedHot sauce
- 1 thinly sliced Scallion

1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
2. In a large resealable bag or bowl, combine 1 cup Almond flour, 3 tbsp Cornstarch, 1 tsp Garlic powder, 1 tsp Ground turmeric, 1/2 tsp Black pepper, and 1/2 tsp Fine sea salt.
3. Whisk 1 large Egg and 2 tbsp Unsweetened almond milk in a large bowl, add 1 medium head Cauliflower (cut into 1- to 2-inch florets), and mix until coated.
4. Add the Cauliflower to the almond flour mixture, seal the bag or cover the bowl, and shake to coat.
5. Brush or spray the parchment with 2 tbsp Avocado oil, arrange the Cauliflower in a single layer, and drizzle or spray more Avocado oil on top.
6. Roast for 25 minutes or until browned and tender.
7. While roasting, melt 4 tbsp Unsalted grass-fed butter in a microwave-safe bowl or small saucepan, and whisk in 1/4 cup Frank’s RedHot sauce.
8. Pour the Buffalo sauce over the Cauliflower, mix carefully, and broil for about 3 minutes until the sauce is bubbling and starting to brown.
9. Scatter with 1 thinly sliced Scallion and serve.