4 Serves
50 Mins
Preheat your oven to 220°C and line a baking sheet with parchment paper.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
18 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
309 mg / 4,700 mgSodium
612 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Cut the cauliflower into bite-sized florets using a chefs knife on a cutting board.
In a large mixing bowl, whisk together flour, garlic powder, salt, and pepper with water to create a smooth batter. Toss the cauliflower florets in the batter until evenly coated.
Spread the coated cauliflower on the baking sheet and bake until golden brown and tender.
In a saucepan, heat the buffalo sauce over medium heat. Toss the baked cauliflower in the sauce until fully coated and serve immediately.
32
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