4 Serves
93 Mins
11 g
4 g
23 g
Preheat your oven to 220°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Cauliflower Florets
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Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
324 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Cut the cauliflower into bite-sized florets using a chef's knife on a cutting board.
In a large mixing bowl, whisk together the flour, water, and spices to create a smooth batter, then toss the cauliflower florets until evenly coated.
Arrange the coated florets on the prepared baking sheet and drizzle with olive oil, then roast in the oven until golden brown and tender, about 30 minutes.
Remove from the oven, toss the roasted cauliflower in your preferred buffalo sauce, and return to the oven for an additional 8 minutes to set the glaze.
Season with salt and pepper to taste and serve immediately while hot.
All Purpose Flour
Olive Oil
Buffalo Sauce
Salt
Pepper
Salt And Pepper
Vitamin A
2 µg / 900 µgVitamin C
40 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
16 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
326 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
25 mg / 300 mgCaffeine
0 mgNet Carbs
12
g42
g16
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g