Ingredients

- 1 Med head cauliflower
- 1/2 cup almond flour
- 1 tsp olive oil
- 1/2 cup unsweetened almond mylk...almost a drop less
- 1 tsp garlic powder
- 1/2 cup Franks Hot Sauce
- 1 tbsp ghee (use oil or vegan butter if vegan)
- A few dashes paprika, salt, white pepper

Dipping Sauce

• Unsweetened plain plant-based yogurt (I used Kite Hill)
• ½ tsp garlic powder
• Chopped cilantro as garnish

Preheat oven to 425° degrees. Wash and cut cauliflower head into bite sized florets. In a large bowl, add 

almond flour, mylk, oil, garlic powder and mix together. Add cauliflower florets to coat (you can also 

shake all ingredients to blend in a large reusable Stasher bag. Once coated evenly, spread coated 

cauliflower onto a baking sheet sprayed with olive or coconut oil in a single layer. Bake for 30 minutes, 

flipping half-way is key. Keep a close eye as your oven temperature may vary. 

While cauliflower is baking, melt ghee stove top then add to a large mixing bowl. Add Frank’s hot sauce, 

paprika/salt/pepper, mix together. Then add baked cauliflower and toss well to coat. Once coated, place 

cauliflower back onto baking tray and put back in the oven to broil for 5-7 minutes. I like a crispier outside!

For a dip, choose a plain yogurt that you love. I love Kite Hill’s vegan plain yogurt. Add in garlic powder and some fresh chopped cilantro as garnish. Dip as needed!