• 1 head of cauliflower, broken into florets
• ¾ cup brown rice flour
• ½ cup unsweetened almond milk
• 2 tsp garlic powder
• 2 tsp onion powder
• ¼ tsp cayenne pepper
• ¼ tsp sea salt
• ¼ tsp black pepper
• ½ cup water
• 1 cup hot sauce, BBQ sauce, or Thai chili sauce
• 2 tsp coconut oil, melted

1. Preheat the oven to 450 F and line at least 2 baking sheets with parchment paper so the wings don’t stick.
2. In a large mixing bowl, combine all dry ingredients. Stir in almond milk and water until consistency is thick but still easy to pour. If the mixture is too thick, add more water – too thin, add more flour!
3. Dip cauliflower florets into the mixture, shake off the excess, and place evenly on baking sheets. Bake for 20 minutes or until golden brown.
4. While the florets are baking, mix your favourite hot sauce and the coconut oil together in another large mixing bowl.
5. Once florets are removed from the oven, toss them in the hot sauce mixture until coated. Place evenly again on the baking sheets and return to the oven for another 15-20 minutes.
6. Remove from the oven, let ‘em cool, and enjoy! Serve with our Easy Ranch Dressing for dipping!

• PROTEIN: 4g
• FAT: 2g
• CARBOHYDRATES: 60g
• CALORIES: 170

*Nutritional information per serving

**Nutritional figures are estimates and may vary depending on ingredients and portion sizes.