I have several recipes that include Franks RedHot Buffalo Wing Sauce because I LOVE IT! I also love roasted vegetables, so when I saw a version of this recipe here, I had to try it for myself. It turned out wonderful! I added some of the La Tortilla Factory Low Carb Tortilla (ground into bread crumbs) because I was worried about the butter and hot sauce not “sticking” to the cauliflower. Feel free to leave the crumbs out if you don’t want to use them. You could add a blue cheese dip as well, it could help increase the ratio.
MAD, approximately 1:1 Ratio
100g raw cauliflower, broken into small bite size pieces
10g butter, melted
10g Franks RedHot Buffalo Wing Sauce
14g La Tortilla Factory Low Carb Tortillas, ground into bread crumbs
Pre-heat your oven to 450 degrees.
In a small bowl, cover the cauliflower with the melted butter and hot sauce. Toss it around until it is evenly coated.
Add the bread crumbs to the cauliflower and toss until they are evenly distributed. Season with salt and pepper.
Line a baking sheet with parchment paper and spread the cauliflower out in an even layer. Make sure you scrape the bowl! Try to move the pieces away from each other so they are not touching.
Bake for about 15 minutes until the edges begin to turn brown and crispy. Bake until it is tender and easily pierced with a fork.