- Set oven to about 180°C.
- Cut Cauliflower florets and soak them in water with salt for about 10-15 minutes.
- Be sure to not cut them too small.
- Drain water, dry florets towel-dry and set aside.
- Line a baking tray with parchment paper and set aside.
- In a medium-sized bowl, combine almond flour (or breadcrumbs) with garlic powder, salt, and cajun.
- Mix and Set aside.
- Crack 1 egg in a separate bowl and whisk.
- Begin by taking 1 floret at a time and dip in whisked egg first, then flour/breadcrumb mix and line on parchment paper.
- Do the same for remainder of cauliflower florets.
- Be sure the florets on tray do not touch.
- Bake in oven for about 18-20 mins.
- Meanwhile on stove top melt butter on low heat.
- After completely melted add ¼ cup hot sauce.
- Remove baking tray from oven and pour melted butter/hot sauce mix over cauliflower florets.
- Return to oven to crisp the florets for 10 minutes or until lightly browned. Remove from oven and top with chopped garlic chives.
Optional: Dip in creamy ranch dressing and enjoy.
For Dressing:
- In a medium glass bowl, whisk mayonnaise, sour cream, buttermilk together. Adjust ingredients according to desired consistency.
- Add vinegar, Worcestershire sauce, salt, pepper.
- Mix well. Mix in remaining herbs.
- Can be saved up to 1 week to use as a salad dressing or to eat with celery or cherry tomato’s.
